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

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

SALT-BAKED SPATCHCOCK CHICKEN WITH GINGER SCALLION SAUCE



Salt-Baked Spatchcock Chicken with Ginger Scallion Sauce image

Salt-baked chicken was my family's version of roast chicken. When my dad made it on weekends, the house would be perfumed with fragrant sand ginger (aka ground galangal) and smoked salt. Unlike the roasted version, the bird here is wrapped in parchment paper then "baked" by salt heated on the stovetop in a Dutch oven. While the skin won't crisp up, you'll be rewarded with the juiciest chicken ever. To minimize the cooking time and amount of salt used, I start with a spatchcock chicken, which becomes infused with even more flavor from the aromatics, thanks to the increased surface area. The zingy ginger scallion sauce accompanying the dish adds a hit of freshness. Afterward, the cooled salt can be saved in an airtight container for the next time you crave this dish--it won't be long after your first bite!

Provided by Food Network Kitchen

Categories     main-dish

Time 2h40m

Yield 4 servings

Number Of Ingredients 10

One 3-pound box coarse kosher salt
1 tablespoon plus 1/4 teaspoon sand ginger powder (aka ground galangal; available at Chinese markets and online)
1/2 teaspoon ground white pepper
One 3-pound whole chicken, spatchcocked, large pieces of fat trimmed and reserved (see Cook's Note)
1 tablespoon Shaoxing wine
Two 2-inch pieces fresh ginger, scrubbed, 1 sliced into 1/2-inch-thick coins and 1 finely grated
4 large scallions, 2 cut into 2-inch lengths and 2 minced
Two 3-foot-long pieces kitchen twine
1/4 teaspoon sugar
Up to 1/2 cup store-bought rendered chicken fat (or neutral oil, such as vegetable or canola)

Steps:

  • Measure out 1 tablespoon salt from the box into a small bowl; add the 1 tablespoon sand ginger powder and the white pepper and mix well until combined. Measure out 1/4 teaspoon salt from the box into a medium heatproof bowl. Set both bowls aside.
  • Pat the chicken dry all over with paper towels then transfer to a wire rack set inside a rimmed baking sheet. Brush both sides of the chicken with the Shaoxing wine; evenly sprinkle both sides with the sand ginger mixture and rub in. Let sit, skin-side up, in a cool place away from direct sunlight for 1 hour.
  • During the last 30 minutes of the hour, pour the remaining salt from the box into a Dutch oven. Cook over medium-high heat, stirring occasionally with a wooden spoon, until the temperature of the salt reaches 450 to 500 degrees F, 20 to 30 minutes. It's okay if the salt darkens slightly. Lower the heat to low.
  • Prepare two 2 1/2-foot-long sheets of parchment paper on a work surface. Add the ginger slices and scallion segments in an even layer to one of the sheets; place the chicken on top with the legs pointing toward a short side of the parchment. Fold the long sides of the parchment over the chicken, followed by the short sides to fully wrap the bird. Feel free to roll the short sides for a tighter seal. Slide the twine under the parchment and tie up the package like a gift, crossing the ends across the middle lengthwise and crosswise. Repeat wrapping and tying the chicken with the second sheet of parchment and second piece of twine.
  • Carefully transfer half of the hot salt from the Dutch oven into another medium heatproof bowl and set aside.
  • Level the remaining salt in the Dutch oven with a wooden spoon to create an even layer at least 1/4 inch deep. Nestle in the wrapped chicken, breast-side up. Pour the reserved hot salt directly on top. Cook, covered, over medium-high heat for 50 minutes. Remove the Dutch oven from the heat and let sit, covered, for 30 minutes. The residual heat will continue to cook the chicken.
  • Meanwhile, add the sugar, grated ginger, minced scallions and remaining 1/4 teaspoon sand ginger powder to the reserved 1/4 teaspoon salt; mix until well combined then set aside.
  • Add any reserved fat from the chicken to a small saucepan. Cook over medium-low heat until the fat is rendered and any solids are dark brown and crispy, 10 to 15 minutes (depending on the amount of chicken fat). If rendering the fat does not yield 1/2 cup of liquid, make up the difference with the store-bought rendered fat or neutral oil and heat until hot. Add 2 tablespoons of the hot fat at a time to the ginger scallion mixture; if it bubbles up, let it settle for about 15 seconds after each addition. Stir until everything is combined. Set aside until ready to serve.
  • When the 30 minutes are up for the chicken, remove the lid and brush off as much salt as possible with a wooden spoon. Carefully transfer the parchment package to a large cutting board or rimmed baking sheet. Cut the twine and unwrap the chicken. An instant-read thermometer inserted into the thickest part of the chicken should reach 165 degrees F and the juices should run clear. Allow it to rest, unwrapped, for 15 minutes.
  • To carve the chicken, remove the legs and cut each into drumsticks and thighs. Carve out the wings then remove each breast and slice it to your desired thickness. Arrange the chicken on a serving platter. Feel free to pour any accumulated juices over the chicken or serve on the side in a bowl. Serve with the ginger scallion sauce on the side.

SALT-ROASTED CHICKEN



Salt-Roasted Chicken image

Categories     Chicken     Roast     Lemon     Chill     Gourmet

Yield Makes 4 servings

Number Of Ingredients 7

1 (3 1/2-pound) chicken
2 1/4 teaspoons fine sea salt
1/4 teaspoon black pepper
1 tablespoon unsalted butter, softened
3 (1/4-inch-thick) lemon slices
Special Equipment
an instant-read thermometer

Steps:

  • Rinse chicken and thoroughly pat dry, then sprinkle inside and out with salt and pepper and set in a shallow dish. Cover loosely with plastic wrap and chill at least 12 and up to 48 hours.
  • Put oven rack in middle position and preheat oven to 500°F.
  • Pat chicken dry, then rub skin with butter and put lemon slices in cavity. Put chicken in a small roasting pan in oven and reduce oven temperature to 425°F. Roast chicken, basting occasionally with pan juices, until thermometer inserted 2 inches into fleshy part of thigh (do not touch bone) registers 170°F, about 50 minutes. Let stand 15 minutes before carving.

SALTED FRIED CHICKEN



Salted Fried Chicken image

Coarse salt balances the intense sweetness of honey in the brine for this chicken, which is fried in a buttermilk batter. Flakes of Maldon salt, "finishing" salt from the marshes of Essex, England, add a delicate crunch to each bite and a bit of visual flash.

Provided by Martha Stewart

Categories     Chicken Recipes

Number Of Ingredients 14

6 cups water
1/2 cup coarse salt
1/2 cup good-quality honey
1 whole chicken (about 4 pounds), cut into 10 pieces (with breast quartered)
10 cups safflower oil (or enough to fill pot halfway)
2 cups low-fat buttermilk
2 large eggs
2 teaspoons baking powder
1 teaspoon baking soda
2 cups all-purpose flour
1 tablespoon coarse salt
1 tablespoon plus 1 teaspoon cayenne pepper
Sea salt, preferably Maldon
Good-quality honey

Steps:

  • Make the brine: Bring water, coarse salt, and honey to a simmer in a medium saucepan over medium heat. Simmer until salt and honey dissolve. Remove from heat, and let cool. Place chicken in a bowl, and pour cooled brine over top. Refrigerate for at least 2 hours (up to 3 hours). Remove chicken from brine, and rinse under cold water. Pat dry with paper towels.
  • Prepare to fry the chicken: Fill a medium heavy pot halfway with oil (enough to cover chicken). Heat until a deep-fry thermometer reaches 340 degrees.
  • Meanwhile, make the coating: 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, carefully place chicken in oil, and fry until deep golden brown, 6 to 7 minutes for small pieces, 9 to 10 minutes for large pieces. (As 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.)
  • Serve the chicken: Transfer chicken to paper-towel-lined plates, and let drain. Season with sea salt, and serve with honey for drizzling or dipping.

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.

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.

SAUTEED CHICKEN BREASTS



Sauteed Chicken Breasts image

This is easy and quick. The sauce may be thickened and poured over each serving or served in bowls for a dipping sauce. The flavor is great!

Provided by Paka1931

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
1 tablespoon butter or 1 tablespoon margarine
1/2 teaspoon dried thyme (regular or lemon)
1/4 teaspoon salt
1/2 teaspoon pepper
1 cup chicken broth or 1 cup chicken bouillon
1 medium onion, minced
1 -2 garlic clove, minced
1 teaspoon hot pepper flakes (optional)
4 boneless skinless chicken breasts, washed and trimmed

Steps:

  • Wash and trim chicken breasts.
  • Heat oil and butter in frying pan.
  • Brown chicken on both sides.
  • Remove from pan.
  • Add thyme, salt, pepper and onion to pan and cook about 2 minutes.
  • Add broth and mix well.
  • Return chicken to pan and cook covered for 15 minutes or until done.
  • Remove chicken to serving plate, keep warm.
  • Add the minced garlic and reduce the sauce by one half.
  • Add red pepper flakes and pour over chicken or pour into smaller dipping bowls.

SALT 'N PEPPER CHICKEN



Salt 'n Pepper Chicken image

A classic dish, which is often found in Chinese restaurants and takeaways. This fried chicken is crispy on the outside and super tender on the inside.

Provided by Bing

Categories     World Cuisine Recipes     Asian     Chinese

Time 37m

Yield 6

Number Of Ingredients 16

1 egg
2 spring onions, finely chopped
5 slices fresh ginger
1 teaspoon Shaoxing wine (Chinese rice wine)
1 teaspoon soy sauce
1 clove garlic, crushed
½ teaspoon white sugar
½ teaspoon salt
½ teaspoon ground white pepper
1 ½ pounds skinless, boneless chicken breasts, cut into small pieces
1 cup sweet potato starch
3 tablespoons sweet potato starch
1 quart vegetable oil for frying
2 cups lettuce leaves
1 tablespoon salt
1 tablespoon ground white pepper

Steps:

  • Whisk egg, spring onions, ginger, Shaoxing wine, soy sauce, garlic, sugar, 1/2 teaspoon salt, and 1/2 teaspoon white pepper together in a bowl. Mix in chicken. Let marinate for 20 minutes.
  • Pour 1 cup plus 2 tablespoons sweet potato starch into a shallow bowl.
  • Heat oil to 340 degrees F (170 degrees C) in a large saucepan. Dredge chicken pieces in sweet potato starch; drop gently into the hot oil in batches. Cook until golden on the outside and no longer pink in the center, 2 to 3 minutes per batch. Transfer to a paper towel-lined plate using a slotted spoon.
  • Arrange lettuce leaves on a large serving plate. Place fried chicken on the lettuce leaves. Mix 1 tablespoon salt and 1 tablespoon white pepper together in a small bowl; sprinkle over chicken.

Nutrition Facts : Calories 405.3 calories, Carbohydrate 30.1 g, Cholesterol 100 mg, Fat 19.2 g, Fiber 0.8 g, Protein 27 g, SaturatedFat 3.1 g, Sodium 1480.9 mg, Sugar 0.9 g

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From asianfoodnetwork.com


EASY STEAMED SALTED WHOLE CHICKEN 簡易蒸鹽焗雞 - AUNTIE EMILY'S …
2021-01-26 Save the juice from the steaming plate to make a sauce or for noodles. When the water in the steamer boils, put the chicken into the steamer. Steam on high heat for 15 minutes, then reduce the heat to medium and steam for another 30 …
From auntieemily.com


SALTED CHICKEN RECIPE - SIMPLE CHINESE FOOD
Share Recipe. How to make it (Salted Chicken) 1. Peel the chicken thigh and cut into pieces, add salt, minced ginger, minced garlic, light soy sauce 2. Add 15 grams of rice wine juice 3. Add 6 grams of five-spice powder. Then, mix well and marinate for 2 hours to taste. The main seasoning of the salted chicken nuggets we eat is not salt and pepper, but five-spice powder 4. Put the …
From simplechinesefood.com


SALTED CHICKEN EGGS RECIPE - CREATE THE MOST AMAZING DISHES
All cool recipes and cooking guide for Salted Chicken Eggs Recipe are provided here for you to discover and enjoy. Healthy Menu. Healthy Dinner Recipes Sorghum Recipes Healthy Is Wok Cooking Healthy Low Ingredient Healthy Recipes ...
From recipeshappy.com


AL'S SALTY SKIN CHICKEN - TODAY.COM
2015-10-02 1 whole whole chicken. Non-iodized kosher salt or sea salt. 1 tablespoon coarsely chopped herbs, such as thyme, oregano, sage, rosemary. Freshly ground black pepper. 2 yellow onions, peeled & cut ...
From today.com


BEST SALT BAKED CHICKEN RECIPE - HOW TO MAKE SALT BAKED CHICKEN …
2018-07-17 Directions. Mix the salt, ginger powder, turmeric powder, and Shaoxing wine together to form a paste. Rub this paste all over the chicken, including the cavity, to season it. Leave it uncovered in the refrigerator for 2 hours, or up to overnight. Remove the chicken from the refrigerator an hour before cooking to get it to room temperature.
From food52.com


SALTED EGG YOLK FRIED CHICKEN RECIPE · I AM A FOOD BLOG
2020-08-08 Alright, now we can get to the meat of it – this salted egg yolk fried chicken is essentially crispy deep fried chicken nuggets that have been tossed in a savory-sweet salted egg yolk sauce. Sunshiny orange salted egg yolks are steamed, mashed then cooked into a deliciously rich and creamy and crumbly salted egg yolk sauce that hugs and coats every …
From iamafoodblog.com


CRISPY CHICKEN WITH SALTED EGG YOLK SAUCE - COUPLE EATS FOOD
2018-09-26 Remove chicken from oil and let rest on a drying rack for 5 minutes. Once the fried chicken have rested for 5 minutes, gently drop them into the hot oil and fry for a second time, about 1 minute or until golden brown and crispy. When ready, remove chicken from oil and let cool on a drying rack. In a small bowl, mash the cooked salted duck egg ...
From coupleeatsfood.com


CREAMY SALTED EGG CHICKEN WITH SALTED EGG POWDER - RECIPES ARE …
Add salt (1/2tsp), pepper (1/2tsp) and one fresh egg. Mix this well and set aside. In another bowl combine tapioca flour (1/2cup), sweet potato flour (1/3cup) along with salt (1/2tsp), pepper (1/2tsp), and chilli flakes (1/2tsp) or to taste. Combine wellusing a fork or whisk. Add the chicken pieces, a few at a time. Shake off any extra flour.
From recipesaresimple.com


50 SHREDDED CHICKEN RECIPES | TASTE OF HOME
2019-07-17 Slow-Cooked Southwest Chicken. This dish needs just 15 minutes of prep, so you'll be out of the kitchen in no time. The delicious low-fat chicken gets even better with a garnish of reduced-fat sour cream and fresh cilantro. —Brandi Castillo, Santa Maria, California. Go to Recipe. 22 / 50.
From tasteofhome.com


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