SALT CRUST CHICKEN
Salt-crusted chicken is a technique of encasing a chicken in a salt crust before baking. The salt crust seals in flavor and juices so the chicken is perfectly tender and juicy when it's done.
Provided by Francis Mallmann
Categories Mains
Time 1h20m
Number Of Ingredients 17
Steps:
- Combine the olives, capers, thyme, garlic, bell peppers, onion, orange zest, red pepper flakes, and salt and pepper to taste in a medium bowl. Whisk in the olive oil in a slow, steady stream. The salsa can be refrigerated for up to 3 days.
- Heat an horno (similar to an outdoor bread oven) or home oven (with the rack positioned in the lower third of the oven) to approximately 500°F (260°C).
- 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 to make a salt crust 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 (79°C). Spread newspapers on the counter next to the sink. Remove the pan from the oven, place on the newspaper, and let the chicken rest for 10 minutes. The internal temperature will rise to about 185°F (85°C).
- 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 chicken 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.
Nutrition Facts : ServingSize 1 serving, Calories 949 kcal, Carbohydrate 9 g, Protein 37 g, Fat 86 g, SaturatedFat 16 g, TransFat 1 g, Cholesterol 143 mg, Sodium 2219 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 65 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
SALT CRUSTED CHICKEN
This salt crusted chicken is an easy and fun cooking method. The chicken comes out perfectly tender & juicy, and is fun for kids to break open!
Provided by Jessica Scully
Time 1h45m
Number Of Ingredients 3
Steps:
- Preheat the oven to 400° and line a baking sheet with parchment paper.
- In a large bowl, combine the salt and water and stir until you have "wet sand." Set aside.
- Using a sharp pair of kitchen shears, cut the backbone out of the chicken. (This is called "Spatchcocking" and allows the chicken to cook more evenly.)
- Spread a small amount (1-2 handfuls) out on the parchment paper, and place the chicken on top, laying flat.
- Pile the rest of the salt mixture on top. Pat it down like you're building a sandcastle, making sure it's completely coated, there are no holes, and no spots of skin peeking through. You're trying to achieve an even coating.
- Bake in the oven for 1 hour and 30 minutes.
- Remove from oven, and using a knife or mallet, break open the 'crust' the salt has formed over the chicken and discard. Use a pastry brush to brush off any loose salt.
- Peel the skin off the chicken to reveal the juicy, tender, and perfectly cooked meat underneath. The skin will be very salty, but the meat underneath will not be.
- Serve immediately.
Nutrition Facts : Calories 1247 calories, Carbohydrate 0 grams carbohydrates, Cholesterol 533 milligrams cholesterol, Fat 74 grams fat, Fiber 0 grams fiber, Protein 136 grams protein, SaturatedFat 21 grams saturated fat, ServingSize 1 serving, Sodium 453875 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 46 grams unsaturated fat
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.
CRISPY SALT CRUSTED CHICKEN WITH ROASTED SHALLOTS
I found this yummy sounding recipe while searching for Australian recipes. This is a recipe from Chef Ben O'Donoghue, as seen in the LifeStyle FOOD Channel production "The Best In Australia". Time doesn't include the 2-3 hours for the salting method. Times and servings are just a estimate as it isn't listed in the recipe. The baking time will vary with the size of the thighs.
Provided by diner524
Categories Chicken Thigh & Leg
Time 55m
Yield 5 serving(s)
Number Of Ingredients 14
Steps:
- Salt Crusted Chicken.
- Toss the chicken thighs together with thyme, shallots, salt and peppercorns in a large bowl. Place a wire rack over a roasting tray. Arrange the chicken and the garlic on top of a roasting rack. Place in the fridge overnight or for a minimum of 2-3 hours.
- Pre-heat the oven to 180 degrees C/350°F Drain the roasting tray of any chicken juice that has been extracted by the salting process.
- Pour about a cup of water into the roasting tray.
- Rub the chicken thighs with butter. Scatter on top the shallots and the garlic from the marinade. Place the rack with the chicken back on top of the roasting tray. Dust the chicken thighs with paprika and place in the oven to roast until the skin is crispy and the chicken thighs are done.
- Roasted Garlic Aioli.
- Meanwhile, make your mayonnaise by whisking the egg yolks with the juice of 1 lemon and a pinch of salt. While whisking, slowly incorporate the oil into the egg yolk mixture until you get a smooth, thick texture.
- When the chicken is cooked, remove the roasted garlic and squeeze the soft centre into the mayo and whisk to blend.
- To serve.
- To serve divide the shallots and chicken between your plates. Dress the rocket with the sherry vinegar and scatter over the chicken. Dollop with the roasted garlic mayo.
SALT CRUST DOUGH
Provided by Food Network
Yield enough dough for 4 chickens or
Number Of Ingredients 9
Steps:
- Place all of the ingredients in a large bowl and knead in the bowl until completely mixed. Cover with plastic wrap and refrigerate for at least 1 hour or overnight.
- When ready to use, dust a large piece of parchment paper with flour. Place a portion of the dough on the paper and cover with a second piece of parchment. Using a rolling pin, roll out the dough to 1/4-inch thickness. Remove the top piece of parchment. Invert the dough over the food to be covered and remove the other sheet of parchment. Adjust the shape of the dough and remove any excess as needed
TOPSY TURVY CRISPY ROAST CHICKEN WITH SALT CRUST SEASONING
A great method for cooking a perfect whole roast chicken - no dried out breast meat and no half raw leg and thigh meat, just moist chicken with crispy, seasoned skin. I like to use corn-fed chickens for a truly lovely texture, flavour and colour. The salt crust and seasoning mix that I suggest, really gives a great flavour and crispy finish; however, if you have your own favourite seasoning mix, please use that instead. Salting chicken before cooking draws out excess moisture, making the flesh firmer and the skin crispy. Serve this roast chicken with traditional accompaniments such as roast potatoes, stuffing, fresh seasonal vegetables and gravy. (It is nice to buy and cook organic or humanely produced chickens; I realise that they cost a little bit more, but the taste is superior and you will not be supporting a cruel and unnecessary way of animal husbandry - you taste what you pay for!)
Provided by French Tart
Categories Whole Chicken
Time 9h45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix all the seasoning mix ingredients together and store in a jar until needed.
- Remove all the wrapping from the chicken and snip the elasticated string that ties the chicken together. Wipe the chicken all over with kitchen paper to dry the skin. Sprinkle a good amount of rock salt over, making sure that you cover all the chicken. Now chill overnight or for at least 8 hours so the salt can draw out any excess moisture.
- Preheat the oven to 190C, 375F or gas mark 5.
- Remove the chicken from the fridge 30 minutes before cooking, brush and shake off the excess rock salt.
- Place the chicken in the roasting tin and season inside the cavity. Push the lemon and onion inside with the herbs. These will produce steam and flavour, to keep the chicken moist. Brush the chicken all over with melted butter or olive oil, then season liberally with the rest of the seasoning mix. (The salt makes the skin crispy and the butter will keep the chicken moist.).
- Roast the chicken, breast side up, in the centre of the oven for 1 hour, then carefully remove the chicken, and with two roasting forks to aid you, turn the chicken over, so the breast is underneath now. Continue to cook for a further 30 minutes. Then take the chicken out and turn it over once more, with the breast side up now, and continue to roast for a further 15 minutes until crispy and golden brown.
- To check that it is cooked, pierce the fattest part of the thigh with a fine skewer. If the juices are pink or show traces of blood, cook the chicken a further 10-15 minutes, then check again. If the juices are pale golden, the chicken is cooked.
- Using two forks, lift the chicken from the roasting tin onto a large plate and reserve the cooking juices. Leave for 10 minutes before carving. This allows the juices, which have risen to the surface during cooking, to be reabsorbed into the meat to give a moist texture.
- Cook's tips.
- How to make Gravy.
- Drain all but 3 tbsp of the juices from the roasting tin. Set the roasting tin on a hob and reheat the juices. Sprinkle in 2 tsp of plain flour and stir well with a wooden spoon. Gradually stir in 300ml chicken stock. Bring to the boil, stirring until thickened and smooth. Season well. If the gravy is bland, add a little mustard and a splash of soy sauce. For a special gravy, some of the stock can be replaced with red or white wine.
- Carving the Chicken.
- Hold the chicken steady with a fork, then insert a large sharp knife between the body and leg. Cut off the leg. Divide the leg in half at the joint to give a drumstick and thigh portion. Cut away the wing on the same side. Carve down the breast in thick slices. Repeat on the other side of the chicken.
Nutrition Facts : Calories 175.8, Fat 11.8, SaturatedFat 3.4, Cholesterol 53.5, Sodium 342.2, Carbohydrate 4.4, Fiber 1, Sugar 1.6, Protein 13.1
CHICKEN IN SALT CRUST
Provided by Food Network
Time 4h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 450 degrees F. Lightly oil a baking sheet large enough to hold the two chickens
- Stuff each chicken with 3 garlic cloves, 2 sprigs, rosemary, 2 sprigs thyme, and 1/4 teaspoon crushed peppercorns. Truss the chickens with kitchen twine. In a small bowl, combine the mustard, chopped thyme, chopped tarragon, and parsley. Using a pastry brush, brush the mustard mixture all over the chickens. Place the chickens, breast sides up, on the prepared baking sheet.
- Divide the dough in half. According to the directions in the Salt Crust Dough recipe, roll out each portion as thinly as possible. Wrap each chicken completely with dough.
- Bake until the dough is browned and rock-hard, about 50 minutes. Remove from the oven and let stand for 10 minutes. Using a hammer or the back of a heavy knife, crack open the crust and remove the chicken, brushing off any clinging crust with a clean kitchen towel. Cut each chicken in half lengthwise. Serve immediately on warmed plates
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- Preheat oven to 400°. Line a 15x11” roasting pan with foil, if desired. Stuff herbs into chicken cavity; tie legs loosely together. Tuck wing tips under.
- Place salt and egg whites in a large bowl. Use your hands to blend well, kneading to soften slightly, about 4 minutes. Pack 1/3 of salt mixture onto bottom of pan. Place chicken on top. Pack remaining salt mixture over and around chicken to completely enclose.
- Roast until a thermometer registers 165° when inserted through the salt crust into the thickest part of the thigh, about 70 minutes. Let rest for 10 minutes. Crack salt with the back of a knife or wooden spoon. Remove salt and skin from chicken; transfer meat to a work surface. Carve and serve.
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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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