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
SALTED CHICKEN
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
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
FULLY SALTED ROAST CHICKEN
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
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
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
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.
SALTED FRIED CHICKEN
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
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.
More about "salted chicken recipes"
SALT BAKED CHICKEN RECIPE (盐焗鸡) – THE STEP-BY-STEP GUIDE
From tasteasianfood.com
Reviews 1Calories 1697 per servingCategory Main
- Rub the marinade onto the chicken. Place it on a wire rack and cover it with cling film. Keep refrigerated and marinate for at least twelve hours.
- Cut a large piece of baking paper. Place the chicken at the center and wrap it up. Get ready one more piece of paper and wrap it up again. Wrap the bottom part of the parcel with aluminum foil to prevent the paper from charring if you use the wok to bake.
IS SALT GOOD OR BAD FOR CHICKENS? (BENEFITS AND RISKS)
From petblog.org
HOMEMADE SALTED CHICKEN ~ CONFINEMENT FOOD ~ 盐 …
From nofrillsrecipes.com
SALTED CHICKEN RECIPES ALL YOU NEED IS FOOD - STEVEHACKS
From stevehacks.com
5/5 Total Time 2 hrs 15 minsServings 6Calories 828 per serving
SALT BAKED CHICKEN (東江鹽焗雞) | MADE WITH LAU
From madewithlau.com
5/5 (552)Category Main Course
SUN KEE SALTED CHICKEN - CIN CITY
From teycindy.com
SALTED CHICKEN RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
FULLY SALTED ROAST CHICKEN RECIPE | BON APPéTIT
From bonappetit.com
FOOD WISHES VIDEO RECIPES: SALT-ROASTED CHICKEN – TASTES LIKE …
From foodwishes.blogspot.com
YOU SHOULD TRY CHICKEN SALT | CHICKEN.CA
From chicken.ca
SALT BAKED CHICKEN
From asianfoodnetwork.com
KENNY ROGERS SALTED EGG ROAST CHICKEN - YUMMY.PH
From yummy.ph
HOW TO FIX SALTY FOOD: REMEDIES TO REDUCE THE SALTINESS IN A
From sheknows.com
SALT-ROASTED CHICKEN RECIPE - ROAST CHICKEN WITH THYME BUTTER …
From youtube.com
EASY SALT BAKED CHICKEN (简易盐焗鸡) - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
PRE-SALTING POULTRY AND MEAT | DEVOUR | COOKING CHANNEL
From cookingchanneltv.com
SALT BAKED CHICKEN - CHINA SICHUAN FOOD
From chinasichuanfood.com
SALTED EGG YOLK FRIED CHICKEN RECIPE · I AM A FOOD BLOG
From iamafoodblog.com
COOK THIS: SALTED CHICKEN WITH GINGER AND CHILI FROM THE NUTMEG …
From thewhig.com
*MUST TRY* BEST SALTED CHICKEN IN IPOH @ AUN KHENG LIM (宴瓊林 …
From aromasian.com
AL'S SALTY SKIN CHICKEN - TODAY.COM
From today.com
SALT BAKED CHICKEN @ RESTORAN HAPPY SALTS STEAM CHICKEN [KUALA …
From newmalaysiankitchen.com
9 FAMOUS SALTED CHICKEN IN IPOH TO TRY 2022 (OTHER THAN AUN …
From travelswithsun.com
JAMIES SALT BAKED CHICKEN AND FONDANT POTATOES - SORTEDFOOD
From sortedfood.com
SALT BAKED CHICKEN 鹽焗雞 - NOMSS.COM
From nomss.com
WHAT IS CHICKEN SALT - AUSTRALIA’S BEST KEPT SECRET
From tweedrealfood.com
HOW TO SALT CHICKEN & HOW TO BRINE CHICKEN | COOK'S ILLUSTRATED
From cooksillustrated.com
SALTED CHICKEN – FOOD LAW LATEST
From foodlawlatest.com
EASY STEAMED SALTED WHOLE CHICKEN 簡易蒸鹽焗雞 - AUNTIE EMILY'S …
From auntieemily.com
CHINESE STEAMED CHICKEN - TASTE OF ASIAN FOOD
From tasteasianfood.com
HOW TO MAKE SALTED EGG CHICKEN - ASIAN FOOD NETWORK
From asianfoodnetwork.com
SALTED EGG CHICKEN RECIPE - SPRING TOMORROW
From springtomorrow.com
SALTED CHICKEN DRUMSTICKS RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
SALTED CHICKEN (CHICKEN WINGS) – HEALTHY FOOD RECIPES – UNDIRECT
From undirect.com
SALTED CHICKEN DRUMSTICKS | MISS CHINESE FOOD
From misschinesefood.com
WHAT DO YOU DO IF CHICKEN IS TOO SALTY [& HOW TO …
From smokergrillgirl.com
10 SALTED EGG FOOD IN S’PORE THAT ARE STILL WORTH THE CALORIES
From goodyfeed.com
CAN CHICKENS EAT SALT? HOW MUCH IS BAD? – CHICKENS GUIDE
From chickensguide.com
HOW TO NEUTRALIZE SALT IN FOOD: 5 WAYS TO FIX SALTINESS
From masterclass.com
FRIED CHICKEN TOO SALTY: BEST 7 IDEAS TO FIX IT - YAMI CHICKEN
From yamichicken.com
RANT AT TEXAS CHICKEN COUNTER STAFF & GET FREE FOOD OR DRINK!
From bykido.com
SALTED CHICKEN MADE BY ONESELF – HEALTHY FOOD RECIPES – UNDIRECT
From undirect.com
#weeknight #time-to-make #course #main-ingredient #cuisine #preparation #occasion #main-dish #poultry #oven #european #roast #english #chicken #dietary #meat #whole-chicken #taste-mood #savory #equipment #number-of-servings #4-hours-or-less
You'll also love