- 1 whole chicken
- 2 T salt
- 2 quarts (2 l) water
- 1 cup (2 1/2 dl) vegan sour cream
- 1t curry powder
- 1/2 -1 apple cut in small cubes
- 1/2 t salt
Cut the chicken in two halves. Rub the meat side of each half with salt and put them side by side in a zip loc bag (meat side up). Refrigerate the bag 24 hours. The salt helps make the chicken moist and tender.
Boil the water. Rinse the chicken halves under water before putting them in the boiling water. Add water if needed so the chicken is fully covered. Boil the chicken 35-40 minutes. Put the chicken on a cutting board and let it cool. Remove the skin and bones and cut the chicken into pieces.
Mix the ingredients for the sauce and serve it with the cold chicken and a salad of your choice.