basic braised bird

This recipe began for me when our daughter decided to call it omm omm chicken, as she could just eat all of the pulled pieces quickly; "omm omm omm omm omm" ... so it is named in our house.  The rest of the world would call it braised chicken.

Things you will need:

• A 3 to 5" deep roasting pan.  If it has a lid great, if not make due with foil as a lid.  Some steam escaping is no big deal.
• Oven at 250

Ingredients:

• Bone in, skin on chicken thighs or quarters (things and legs), enough to fill the roasting pan
• Salt: I use kosher coarse salt, use whatever you prefer or have on hand
• Pepper: coarse ground or fresh ground
• Granulated or dried garlic
• 1/2 to 1 cup water

Process:

• Add a base layer of salt to the pan.  How much?  you should be able to see the roasting pan through the layer of mostly salt.
• Add a layer of pepper and garlic over the salt.
• Place the chicken onto the base layer.
• Pour in enough water to just see it around the base of all the chicken.
• Add a layer of salt, pepper and garlic on top of the chicken
• Cover and place in the oven
• Check between 2 and 3 hours, using tongs or a fork, will the chicken easily separate from the bone?  If so, you are done.  If not, cover and cook for a bit longer, checking every 30 minutes.
• Let cool a bit, and pull the chicken.  Save the skin and those bones for stock!

You can use breast meat; however, it can dry out a bit with this cooking method, FYI.  If using turkey, your cooking time will be a bit longer.

Cheers!