Steamed Chicken

1. 1

   In a large pot, mix together half water and half vinegar to about two inches depth.

2. 2

   Remove skin from chicken and place it on some type of rack above the liquid (a colander works well). Cover chicken with Old Bay as you would when steaming crabs, being sure to season every layer.

3. 3

   Cover pot tightly and steam until starts to pull away from the bone.

4. 4

   You may have to rotate chicken as it steams to ensure all pieces are done.

No additional tips available.