SALT-CRUST CHICKEN
Provided by Francis Mallmann
Categories Chicken Poultry Roast Kid-Friendly Dinner Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 4
Number Of Ingredients 6
Steps:
- Heat an horno or home oven (with the rack positioned in the lower third of the oven) to approximately 500°F.
- Pat the chicken dry with paper towels. Put the thyme, garlic, and bay leaves in the cavity and truss with kitchen twine.
- Empty the salt into the sink (or a large basin or bucket if working outdoors). Pour 2 cups of water over the salt and, using your hands, toss to combine. Add more water as needed, a cup or two at a time, tossing until the mixture has the consistency of damp snow.
- Make a 1-inch-deep bed of salt in a roasting pan and tamp it down. Place the chicken in the center. Stick the probe of a meat thermometer into the thickest part of the thigh. Cover the chicken completely with the remaining salt, tamping it down so that it is completely encased.
- Transfer the chicken to the oven and roast for 35 to 40 minutes; the internal temperature of the thigh should read 175°F. Spread newspapers on the counter next to the sink. Remove the pan from the oven, place on the newspaper, and let rest for 10 minutes (the internal temperature will rise to about 185°F).
- Crack the salt crust with a rolling pin or mallet, lift off the pieces, and discard them. With a pastry brush, brush the remaining salt away from the chicken. Carefully pull off the skin from the breasts and legs. Slice off the breasts from the bone and cut into 1/2-inch-thick slices. Slice the meat from the legs and thighs.
- Arrange the meat on a warm platter and spoon the salsa over the chicken.
SALT AND VINEGAR CHICKEN
This is a chicken recipe that can be done in the oven or on a grill. It has a very salty/vinegary taste and a crispy outside. To do on a grill, follow same recipe but you may use a folded foil 'pan' instead of a baking dish.
Provided by DINNERSREADY
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 2h
Yield 8
Number Of Ingredients 6
Steps:
- In a large bowl, mix the cider vinegar, vegetable oil, egg, salt, and poultry seasoning. Place the chicken thighs in the bowl, cover, and marinate in the refrigerator at least 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange the chicken thighs in a baking dish, and cover with about 1/4 of the marinade mixture.
- Bake chicken 30 minutes in the preheated oven. Drain off the marinade so that the chicken skin will become crisp (a baster works well for extracting the marinade). Continue baking 15 minutes, or until chicken is no longer pink and juices run clear.
Nutrition Facts : Calories 418.4 calories, Carbohydrate 0.7 g, Cholesterol 81.8 mg, Fat 37.6 g, Protein 16.6 g, SaturatedFat 7.2 g, Sodium 936.7 mg, Sugar 0.3 g
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
BAKED CHICKEN
This chicken recipe is so easy, I hesitated in posting it. But I couldn't find it posted here, and it's so good, I thought I'd share it. It's my favorite way to bake chicken because it's moist and tender every time and the flavor is delicious!
Provided by Kim D.
Categories Chicken Breast
Time 55m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 400°F.
- Spray a shallow baking dish with non-stick cooking spray.
- Rinse chicken breast under cool running water.
- Pat chicken dry with paper towels.
- Place chicken in dish.
- Brush the melted butter over the chicken, using all the butter.
- Sprinkle with seasoned salt.
- Bake for 50-60 minutes or until cooked through.
- ~NOTE~Chicken takes only 50 minutes in my oven.
- Don't over cook, as they might turn out tough.
Nutrition Facts : Calories 351.1, Fat 24.9, SaturatedFat 11.1, Cholesterol 123.3, Sodium 192.7, Protein 30.4
SALT-BAKED CHICKEN
Provided by Eileen Yin-Fei Lo
Categories dinner, main course
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Rub inside of chicken cavity with dry vermouth and salt, then place ginger, scallions and anise inside.
- Wrap chicken entirely in cheesecloth, knotting cloth at neck and tail.
- Pour all kosher salt into a wok and heat over medium flame from 30 to 45 minutes, stirring frequently, until salt is quite hot.
- Scoop out a well in the salt, place chicken, breast side down, in well, then cover completely with salt. Cover wok. Bake chicken for 1 to 1 1/4 hours over medium heat. Chicken should be thoroughly cooked in this time, but to make certain, if desired, pierce thigh with fork. If juice runs clear, the chicken is cooked.
- Remove chicken from wok, brush off salt, remove cheesecloth and discard ingredients in chest cavity. Place chicken on chopping block, cut off legs and wings. Then either cut chicken into bite-size pieces with a cleaver or shred meat with fingers into two-inch-long strips.
- Arrange on a serving platter and garnish with coriander. Serve with individual dishes of scallion-ginger sauce.
SALT-BAKED CHICKEN
Provided by Molly O'Neill
Categories dinner, main course
Time 2h20m
Yield Four servings
Number Of Ingredients 2
Steps:
- Preheat the oven to 350 degrees. Put the salt in a heavy pot with a lid, slightly larger than the chicken. Place the pot, uncovered, over medium heat until the salt is very hot, stirring from time to time, about 30 minutes.
- Scoop most of the salt into a large bowl, leaving a 1 1/2-to-2-inch layer of salt in the bottom of the pot. Place the chicken over the salt layer, breast side up. Spoon the remaining salt over and around the chicken, so that it is completely buried in salt.
- Cover the pot with the lid. Bake until the chicken is cooked through, about 1 1/2 hours. Scrape the salt from the chicken and remove from the pot. Wipe off as much of the salt as possible and let stand for 10 minutes. Carve the chicken and serve.
Nutrition Facts : @context http, Calories 663, UnsaturatedFat 29 grams, Fat 46 grams, Protein 57 grams, SaturatedFat 13 grams, Sodium 1055 milligrams, TransFat 0 grams
SICHUAN STYLE SALT BAKED CHICKEN
This recipe is from Sichuan Province, China where salt from the local salt mines was used to make this dish. Since salt was an expensive commodity, the use of so much salt kept this dish in the realm of the wealthy. The sauces are not Sichuanese but are worthy to accompany this dish.
Provided by Member 610488
Categories Whole Chicken
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Rinse the chicken under cool water, cut away any fat around the cavity opening, and place the chicken in a large bowl. In a small bowl, combine the rice wine, ginger, and green onions.
- Brush the outside of the chicken with the wine mixture and place the remaining contents of the small bowl in the chicken cavity. Put the chicken in a cool place and let marinate for 2 hours.
- Preheat the oven to 400 degrees F. Spread the salt evenly in a Dutch oven that is slightly larger that the chicken and bake for 10 minutes. Remove the salt from the oven but leave the oven on.
- Place the chicken on a dry surface and rub the spice mixture all over the chicken. Wrap the chicken in cheesecloth.
- Carefully pour all but 1 inch of the salt (about 6 cups) into a heatproof bowl. Set the chicken in the pot, breast up, and cover completely with the reserved hot salt. Make sure the chicken is completely covered with a layer of salt. Bake covered for 1 hour.
- Remove the chicken from the oven and let rest for 30 minutes. While chicken is resting, make the sauces. When chicken is done resting, discard the salt, unwrap and use a cleaver to chop the chicken into chopstick-friendly pieces. Serve with dipping sauces.
- Chili Sauce: In a small bowl, combine the water with the chili sauce, vinegar and sugar; stir to dissolve the sugar. Let stand for at least 15 minutes and stir before serving.
- Garlic Sauce: In a small bowl, combine the vinegar, garlic and sugar; stir to dissolve the sugar. Let stand for at least 15 minutes and stir before serving.
- Ginger Sauce: Put the ginger in a small heatproof bowl. Heat the oil in a small saucepan until it sends up a wisp of smoke, then pour it over the ginger and stir. Stir in the salt. Serve warm or at room temperature.
Nutrition Facts : Calories 563.9, Fat 41.7, SaturatedFat 11.1, Cholesterol 160.4, Sodium 176223, Carbohydrate 7.1, Fiber 0.6, Sugar 4, Protein 38.3
SALT-BAKED CHICKEN
Note: These recipes have been adapted from "The Chinese Chicken Cookbook" by Eileen Yin-Fei Lo. Copyright 2003 by Eileen Yin-Fei Lo. Reprinted by permission of Simon and Schuster.
Provided by Martha Stewart
Categories Chicken Recipes
Number Of Ingredients 8
Steps:
- Place tangerine skin in a small bowl. Add enough hot water to cover. In a large bowl, place lotus leaves. Add enough hot water to cover, and place a second bowl over leaves to keep them submerged. Let tangerine skin and lotus leaves soak for 30 minutes. Drain; set aside.
- Meanwhile; preheat oven to 350 degrees. Place 3 pounds salt in a large Dutch oven, and 3 pounds salt in a roasting pan. Place Dutch oven and roasting pan in oven until very hot, about 30 minutes
- Rub chicken all over with the Shao-Hsing. Stuff scallions, ginger, and soaked tangerine skin into the cavity of the chicken. Wrap chicken with overlapping lotus leaves, or cheesecloth, to enclose.
- Remove salt from oven, and increase temperature to 450 degrees. Make a shallow well in salt in the Dutch oven. Place chicken, breast-side up, in the well. Spoon salt from the roasting pan over chicken to cover completely. Roast for 1 hour and 10 minutes. Remove chicken from oven, and let stand for 15 minutes.
- Brush away salt, and transfer chicken to a cutting board. Unwrap it, and discard lotus leaves. Chop chicken into bite-size pieces. Serve immediately with salt-baked chicken dip on the side.
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SALT BAKED CHICKEN - CHINA SICHUAN FOOD
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Ratings 4Calories 885 per servingCategory Main Course
- Remove the head and feet from the chicken and then rinse under running water. Then set aside and drain completely.
- Message the cooking salt over the chicken, so we can give it a very faint salty taste. Mix sand ginger powder with turmeric powder and rub the mixture over the chicken. Marinate and set the chicken to slightly dry out.
- Wrap the chicken with large pieces of parchment paper. Make sure the chicken is 100% well packaged and then fix with a rope.
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4.7/5 (17)Total Time 3 hrs 30 minsCategory Chicken ad PoultryCalories 264 per serving
- 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.
- The next day, take the chicken out of the refrigerator for at least one to two hours before cooking, so the chicken can come up to room temperature. Insert the ginger slices into the cavity and brush the chicken skin with oil. Next, tie up the drumsticks with kitchen twine. Finally, wrap the chicken with a large piece of parchment paper, then wrap it again with a second piece of parchment with the opening on the breast side. Set the chicken aside.
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