Traditional Drunken Chicken
|Water||12 Cup (192 tbs)|
1. Wipe chicken with a damp cloth and truss
2. Bring water to a rolling boil in a large heavy saucepan. Add salt and carefully lower in chicken. Cover pan tightly and turn off heat at once. Let stand to cool for an hour or so without removing lid.
3. Drain chicken, reserving liquid for stock. Place bird in large bowl or glass container and add sherry to cover. Seal container tightly. Place in coolest part of refrigerator; let stand 7 days.
4. Drain chicken, reserving sherry (which can be reused in cooking). Remove string. Then, with a cleaver, chop chicken, bones and all, in 2-inch sections.