To absorb extra salt, add a raw potato. Alternatively, add a little sweetness or acidic substances, such lemon juice, to balance the flavor.
Using a grater or knife, carefully scrape off the burned layer. To cover up any leftover bitterness, spread some butter or jam on there.
Put the food in a cold water rinse to prevent cooking. To bring back the flavor and texture, sauté in a skillet with fresh herbs and olive oil.
Simmer to decrease liquid to thicken, or for a quick fix without sacrificing flavor, stir in a slurry of cornstarch and water.
While simmering, strain off the lumps or whisk in a tiny bit of broth. Another tool for achieving a smooth consistency is a blender.
Slice it and soak it for a few minutes in warm broth to bring it back to life. The chicken will get some moisture back and rehydrate.
Dairy products like yogurt or cream can help to offset the heat. To lessen the heat, you can also add sugar or acid, such as lemon juice.