This recipe was demonstrated at a Weight Watchers meeting in 1975. Just reading the recipe, I would have not made it, but seeing the savory results made me a believer. Any time I need cooked chicken for any purpose, I use this recipe for cooking it. The sauce left in the pan adds flavor to the casserole or soup that needs the chicken.
If you need cooked chicken for Mexican food, add Taco seasoning and another 1/4 cup water to the other seasonings.
Put water into a skillet with a tight fitting lid. Add Better than Bouillon, Chicken flavoer and onion or vegetable bouillon. Turn heat on medium high.
Add chicken, meat side down.
Mix seasoned salt and poultry seasoning. Sprinkle half of it over chicken.
Bring liquid to a boil. Cover pan. Turn heat to medium low. Cook undisturbed for 30 minutes.
Remove lid. Turn chicken pieces. Sprinkle with remaining seasoned salt and poultry seasoning. Turn the heat to medium high, and cook chicken uncovered for about 15 more minutes, spooning liquid up over chicken. Most of the liquid will evaporate, leaving a glaze over the chicken.
NOTE: The original recipe called for Fried Chicken Seasoning, not the seasoned salt and poultry seasoning. Because that became hard to find, I have substituted for it.
NOTE: You can substitute any kind of chicken pieces. If you use boneless, cut original cooking time to 20 minutes and then cook uncovered to 165 degrees.