Salted Chicken Recipes

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CHEF JOHN'S SALT ROASTED CHICKEN



Chef John's Salt Roasted Chicken image

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

1 (3 1/2) pound whole chicken at room temperature
3 tablespoons kosher salt, or as needed
1 tablespoon chopped fresh thyme
1 lemon, juiced
⅓ cup chicken broth
1 tablespoon water, or as needed
2 tablespoons cold butter, cut into four pieces
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste

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

FULLY SALTED ROAST CHICKEN



Fully Salted Roast Chicken image

This two-ingredient chicken relies on nothing but kosher salt-lots of it-to yield crisp skin and juicy meat.

Provided by Claire Saffitz

Categories     Bon Appétit     Dinner     Chicken     Roast

Yield Serves 4

Number Of Ingredients 2

1 (3 1/2-4-lb.) chicken
Kosher salt

Steps:

  • Pat dry chicken with paper towels. Holding a 5-finger pinch of salt and positioning your hand at least 10" above chicken, evenly rain salt down over chicken. Repeat with several more pinches of salt until both inside and outside of chicken are covered with salt (be generous and make sure to get inside all the nooks and crannies). Place chicken on a wire rack set inside a rimmed baking sheet and chill uncovered at least 8 hours and up to 1 day.
  • Let sit at room temperature 1 hour.
  • Preheat oven to 425°F. Roast chicken until an instant-read thermometer inserted into the thickest part of chicken thigh registers 165°F, 40-55 minutes. Transfer chicken to a cutting board and let rest 15 minutes before carving.

JAPANESE SALTED CHICKEN WINGS



Japanese Salted Chicken Wings image

Crispy, fried, salty chicken wings - Japanese-style! Delicious as a hot starter or snack eaten with soy sauce and fresh lemon juice.

Provided by ZAYO

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 1h25m

Yield 4

Number Of Ingredients 10

14 ounces chicken wings
1 tablespoon sake (Japanese rice wine)
1 tablespoon chopped garlic
1 ½ teaspoons sesame oil
1 teaspoon chopped fresh ginger root
½ teaspoon salt
½ teaspoon dashi (Japanese seasoning)
2 cups vegetable oil for frying
3 tablespoons cornstarch
salt and ground black pepper to taste

Steps:

  • Combine chicken wings, sake, garlic, sesame oil, ginger, dashi, and 1/2 teaspoon salt in a large bowl. Cover with plastic wrap and place in the refrigerator to marinate, at least 1 hour.
  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  • Place cornstarch in a shallow bowl. Dip marinated chicken wings in cornstarch and coat both sides.
  • Fry chicken wings until crispy brown and crunchy on the outside and no longer pink at the bone, 10 to 15 minutes per batch. Drain on paper towels and sprinkle with salt and black pepper before serving.

Nutrition Facts : Calories 224 calories, Carbohydrate 7 g, Cholesterol 20 mg, Fat 18.3 g, Fiber 0.1 g, Protein 6.6 g, SaturatedFat 3.2 g, Sodium 349.5 mg, Sugar 0.2 g

CHICKEN IN SALT CRUST



Chicken in Salt Crust image

Provided by Food Network

Time 4h

Yield 4 servings

Number Of Ingredients 11

Olive oil, for brushing baking sheet
2 (3 1/2 pound) chickens
6 garlic cloves, crushed
4 (3-inch) sprigs fresh rosemary
4 (3-inch) sprigs fresh thyme
1/2 teaspoon coarsely cracked black peppercorns
2 tablespoons Dijon mustard
2 tablespoons chopped fresh thyme
2 tablespoon chopped fresh tarragon
2 tablespoons chopped fresh parsley
Salt Crust Dough (about 1/2 recipe

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

SALTED CHICKEN



Salted Chicken image

This recipe comes from Jamie Oliver's Happy Days cookbook. Surprisingly enough the chicken is not overly salty, just moist because the salt crust keeps all the juices inside.

Provided by Sackville

Categories     Whole Chicken

Time 2h15m

Yield 1 chicken, 6 serving(s)

Number Of Ingredients 10

3 kg coarse rock salt
1/2 cup fennel seed, cracked
2 eggs, beaten
2 lemons, halved
1 tablespoon peppercorn
1 bunch fresh thyme
olive oil
1 (2 kg) whole chickens
1 bunch parsley, chopped
8 garlic cloves, skins left on, squashed

Steps:

  • Preheat the oven to 200 C or 400 degrees F.
  • Put all the salt into a bowl with the fennel seeds, eggs, lemon juice (save the juiced lemon skins), peppercorns and a wineglass of water and mix together.
  • Crush the thyme in a pestle and mortar and add a couple good glugs of olive oil.
  • Rub this flavoured oil all over your chicken, pushing any extra inside the cavity along with the parsley, garlic and squeezed lemon halves.
  • You want the cavity so full that no salt will be able to get in.
  • Get four long pieces of tinfoil and put them on top of each other to make a sheet around a metre square.
  • Lay on a third of the salt, spreading until it is about 1/4 inch thick.
  • Put your chicken on top, then pack the rest of the salt around it, making sure not to pierce the skin.
  • Carefully fold up the sides of the tinfoil and scrunch it at the top.
  • You can rip off any extra tinfoil.
  • Place the chicken in the preheated oven and cook for two hours.
  • Remove and allow to rest for 15 minutes.
  • Take it to the table, rip open the tinfoil and crack the salt crust.
  • It will fall apart easily and you will have a juicy chicken ready to serve.
  • A nice side dish is some horseradish, mixed with creme fraiche or some homemade mayonnaise and basil.

Nutrition Facts : Calories 828, Fat 56.4, SaturatedFat 15.8, Cholesterol 313.8, Sodium 267, Carbohydrate 20.3, Fiber 9.4, Sugar 0.3, Protein 63

SALTED BUTTERMILK FRIED CHICKEN



Salted Buttermilk Fried Chicken image

The secret to moist fried chicken is maintaining the correct oil temperature throughout the process. If it's too low, the chicken will be greasy and soggy, and if it's too high, the coating will burn before the chicken is cooked through.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h10m

Number Of Ingredients 10

8 cups safflower oil, plus more as needed, for frying
1 quart low-fat buttermilk
4 large eggs, lightly beaten
4 teaspoons baking powder
2 teaspoons baking soda
4 cups all-purpose flour
4 teaspoons coarse salt
2 teaspoons cayenne pepper
2 whole chickens (3 1/2 to 4 pounds each), cut into 10 pieces each
Flaky sea salt (preferably Maldon), for sprinkling

Steps:

  • Fill a medium heavy-bottomed pot halfway with oil. Heat until a deep-fat thermometer reaches 340 degrees.
  • Meanwhile, stir together buttermilk, eggs, baking powder, and baking soda in a medium bowl. Whisk together flour, coarse salt, and cayenne in another bowl. Working in batches, dip each chicken piece into buttermilk mixture, coating completely (do not shake off any excess). Dredge in flour mixture, patting onto chicken to coat completely. Transfer to a plate.
  • Working in batches (do not crowd pot), carefully place chicken in oil, and fry until deep golden brown, 6 to 7 minutes for wings, 9 to 10 minutes for other pieces. (While chicken is cooking, adjust heat as needed to maintain an oil temperature of 325 degrees. Return oil to 340 degrees before starting each new batch.)
  • Transfer fried chicken to a paper-towel-lined plate using a slotted spoon; sprinkle with flaky salt. Serve warm or at room temperature.

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Top Asked Questions

What's the best way to make salt baked chicken?
Once the chicken has been brought to room temperature, stuff the cavities of the chicken with ginger and warp the chicken in baking paper. Wrap it around twice. In a dry wok, add in all the salt and heat the salt on a medium heat for about 30 minutes until the salt is piping hot.
How to make salted egg sauce for chicken?
Marinate chicken with egg, salt and pepper. Dredge chicken pieces in tapioca flour, shake off the excess and transfer onto a clean dry plate. Deep fry the chicken in batches till golden brown and crispy. For the salted egg yolk sauce, heat olive oil in a separate pan and melt the butter till the mixture turns foamy.
How long to prepare salt and Chilli Chicken?
Salt and chilli chicken is just such a dish. You can prepare a delicious meal in only about 30 minutes. Once you learn it, I am sure that salt and chilli chicken will be a regular part of your repertoire, too.
What kind of ingredients are in chicken salt?
If you’re wondering what Chicken Salt is made of, here’s the list of ingredients. Salt 75%, Chicken Flavour 10%, Paprika, Onion, Food Acid (Citric), Garlic, Rice Flour, Pepper, Celery Seed. It may also contain Sesame Seeds.

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