saveur magazine Archives – Nola Cuisine & Culture – Musical-grandhotel – Louisiana Cajun and Creole

Ingredients

• 3-4 lbs Chicken parts, I like legs because that's what Mom always made, plus it's hard to dislike food with its own handle.
• Water, enough to cover the chicken
• Kosher salt, enough to make the water taste salty (obviously tasted before adding the raw chicken.)