I take a family pack of chicken thighs and liberally apply garlic powder, dill weed, black pepper (light on the pepper), and a little cumin.
Bake on a broiler pan at 350 for ten minutes shy of two hours.
These are skin on bone in thighs.
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I take a family pack of chicken thighs and liberally apply garlic powder, dill weed, black pepper (light on the pepper), and a little cumin.
Bake on a broiler pan at 350 for ten minutes shy of two hours.
These are skin on bone in thighs.
I understand you are trying to work with your wife on this, Al, but I'm trying to cut you some slack. Why are you trying to reduce your salt intake? Most folks do so because their doctor advised it as part of efforts to reduce high blood pressure. If that's not an issue(but it often is) there may not be a great need to reduce if you are eating well. I think you and others have hit the main points:eat fresh as much as possible, and add herbs for seasoning. But I agree, meat needs a little salt. As a reference, I try to figure if I actually notice the salt, it's too much. Over time I do think you notice it more and can choose less, or if you use less, you get used to it.
OK so here's a link I found that makes some good points.
http://www.cnn.com/2010/HEALTH/05/15...ion/index.html