SALT-AND-PEPPER ROAST CHICKEN
Calling for just four ingredients - chicken, salt, pepper and whatever herbs you have around - this is a recipe for roast chicken at its simplest and best. The method is fairly straightforward. You season the bird, then roast it at high heat until the skin is bronzed and crisp and the flesh juicy. If you have time to season the chicken ahead, you should; it makes a difference in flavor. And bear in mind, if you have the kind of oven that starts smoking at high heat, you can cook your bird at 400 degrees instead of 450, though you'll need an extra 5 to 20 minutes to get it done.
Provided by Melissa Clark
Categories easy, weeknight, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Season the chicken inside and out with salt and pepper. If you have time, refrigerate the chicken, uncovered, for an hour, or overnight.
- Heat oven to 450 degrees. Place chicken breast-side up in a roasting pan or large ovenproof skillet. Stuff cavity with herbs and tie the legs together with kitchen twine. (If you don't have twine, leave the legs as they are.)
- Roast 50 minutes, then baste chicken with pan juices. Continue roasting until chicken's juices run clear when skin is pierced with a knife, 5 to 10 minutes longer. Let stand 10 minutes before carving.
Nutrition Facts : @context http, Calories 587, UnsaturatedFat 26 grams, Carbohydrate 2 grams, Fat 41 grams, Fiber 1 gram, Protein 51 grams, SaturatedFat 12 grams, Sodium 933 milligrams, Sugar 0 grams, TransFat 0 grams
CHEF JOHN'S SALT ROASTED CHICKEN
This is one of those rare recipes where the name is the same as the ingredient list. You're going to be so shocked at how flavorful, juicy, and amazing this roast chicken comes out.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h15m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Dry the outside of chicken with paper towels. Tuck the wing tips underneath the chicken and place into a large oven-safe skillet. Use scissors to snip off the tail, if desired.
- Generously sprinkle kosher salt into the cavity and over the back and sides of chicken. Tie chicken legs together with kitchen twine. Sprinkle salt generously over the breasts, coating them thoroughly. Wipe excess salt out of skillet with paper towels.
- Bake chicken in the preheated oven until an instant-read meat thermometer inserted into a thigh, not touching bone, reads 160 degrees C (70 degrees C), 50 to 60 minutes. Remove from skillet to a serving platter and let rest 5 to 10 minutes.
- Blot about 90 percent of the chicken fat from the skillet with a paper towel held with tongs, leaving the browned bits of food in the skillet. Place skillet over medium-high heat and add thyme leaves. Cook and stir until thyme is wilted, 1 to 2 minutes. Pour lemon juice, chicken broth, and water into skillet, stirring until the browned bits dissolve and the sauce has reduced by about half, 1 to 2 minutes.
- Reduce heat to low, add cold butter, and stir until butter has begun to melt. Add any accumulated juices from the chicken to sauce and continue to stir until butter is incorporated and sauce is slightly thickened, about 1 minute. Remove from heat and season with salt, black pepper, and cayenne pepper to taste. Spoon sauce over chicken to serve.
Nutrition Facts : Calories 553.6 calories, Carbohydrate 1.2 g, Cholesterol 185.4 mg, Fat 35.7 g, Fiber 0.1 g, Protein 53.7 g, SaturatedFat 12 g, Sodium 4604.2 mg, Sugar 0.4 g
NOBLE HOUSE SALT-BAKED CHICKEN
This Chines New Year recipe is from a local Chinese restaurant. The whole roasted chicken is thought to ensure good luck for the new year while the crispy golden skin represents wealth.
Provided by Member 610488
Categories Chicken Thigh & Leg
Time 3h
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Combine boiling water and tangerine peel in a bowl. Cover and let stand 30 minutes. Drain, reserving liquid and peel.
- Remove and discard giblets and neck from chicken. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.
- Rub 1 tablespoon salt under skin and let stand 5 minutes. Rinse chicken under cold water and pat dry with paper towels.
- Place chicken on the rack of a roasting pan and let stand 1 hour at room temperature, covered with saran wrap.
- Preheat oven to 425°F.
- Remove saran wrap and transfer chicken to a work surface. Combine remaining salt, shallots, ginger, wine, soy sauce, oil, and honey in a small bowl. Rub 3 tablespoons shallot mixture inside cavity of chicken. Place onions and tangerine peel inside cavity. Rub remaining shallot mixture under loosened skin.
- Place chicken, breast side up, on the rack of a roasting pan which has been coated with cooking spray. Pour reserved tangerine soaking liquid into a shallow roasting pan and place rack in same pan. Bake at 425F for 1 hour or until a meat thermometer registers 165F and skin has turned a dark golden brown color. Let stand 15 minutes.
- You may discard skin or not. Slice and serve. Garlic chives make a wonderful garnish.
Nutrition Facts : Calories 1267, Fat 91.8, SaturatedFat 26, Cholesterol 414.3, Sodium 3842.4, Carbohydrate 5.8, Fiber 0.6, Sugar 1.8, Protein 98.4
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- Remove the insides of the chicken, rinse it lightly inside and out, pat dry with paper towels, and then truss it with butcher twine. Set aside.
- Pour the salt into a large, heavy-bottomed pot and place it over medium-high heat. Stir frequently and "cook" the salt until it's very hot to the touch, about 5 minutes. (The pot should be large enough to fit the chicken with a couple of inches around it.
- Pour or scoop out all but a few inches of the hot salt into a bowl and set aside. Move the salt around so one side is a bit higher than the other. Gently place the chicken on the salt, breast side down on the lower half of the salt. Add the remaining salt to the chicken, covering it as thoroughly as possible.
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- Rinse the chicken under cold running water. Shake off the excess water and pat the chicken dry with paper towels or a clean dish cloth.
- Brush the Shaoxing wine all over the chicken, including the cavity. Next, combine the sand ginger powder, ground white pepper, and 2 teaspoons salt. Rub the mixture all over the chicken, including the cavity.
- Now set the chicken on a wire rack, and place it over a tray to catch any drippings. It’s best if you can sit the chicken upright so the liquid in its cavity can drip out. You can use a drinking glass to prop it up. Leave the chicken uncovered and let marinate overnight in the refrigerator. The objective is to dry out the chicken skin.
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