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Steamed Chicken.

Under the pasta insert in your stock pot, put halved onions, chopped carrots and celery into the steaming water. Put your chicken (whole or parts - be sure to slit to the leg and wing joints for even cooking) in the pasta insert and steam for a half hour or so, until the meat reads 160 degrees F. Lift the insert out, put the chicken on a baking sheet and finish crisping the skin in a 350-degree oven. Season the broth left in the stock pot, add some of the chicken, and enjoy!

- Submitted by ETSWEILER 1/21/2013 in Cooking | 0 Comments
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