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Video: Chicken Baked In Salt. Step-by-step Recipe With Photo
Salt-baked chicken is a simple recipe for juicy chicken with crispy golden skin. Salted chicken turns out to be incredibly tasty, the meat just falls off the bones, there is almost no hassle with cooking. Take the cheapest salt for this recipe, preferably large, it is needed only as an auxiliary tool and after cooking it will go to the trash bin.
The cooking time for chicken on salt is indicated for a chicken weighing about two kilograms, bake a lighter chicken for 50 minutes.
- Cooking time: 1 hour 15 minutes (plus preparation time)
- Servings: 6
Ingredients for roasting chicken with salt
- 1 chicken weighing 2 kg;
- 50 g butter;
- 15 ml olive oil;
- 5 cloves of garlic;
- 2 chili peppers
- 1 onion;
- 2 bay leaves;
- 1 tsp coriander seeds;
- 1 tsp mustard seeds;
- 1 tsp cumin;
- 1 tsp fenugreek;
- 1 tsp curry;
- 15 ml balsamic vinegar;
- 15 g Dijon mustard;
- 5 g granulated sugar;
- 10 g of coarse sea salt;
- 1 kg of coarse table salt.
Method of cooking salt-baked chicken
Pour fenugreek, coriander, mustard in grains and caraway into a highly heated frying pan. We heat the seeds, shake them all the time so that they are fried evenly. When the mustard starts to click, remove the pan from the heat.
Pour the seeds into a mortar, break the lavrushka finely, grind to make a fragrant powder.
Pour coarse sea salt into the mortar, add two finely chopped red chili peppers and chopped garlic. Grind garlic and pepper with salt until they turn into a thick puree.
Mix the crushed seeds with crushed garlic and pepper, add a little granulated sugar. Sugar and butter in moderation will give the chicken a golden color.
Put soft butter in a bowl, add Dijon mustard and balsamic vinegar.
We take a chicken carcass, wash it with cold water, cut off all unnecessary (fat, pieces of skin, tail). Pat dry the skin with paper towels: it must be dry!
Raise the edge of the skin, insert your hand into it, carefully separate it from the breast and hips. We distribute the marinade evenly between the skin and the meat, also do not forget to rub the carcass with the marinade from the inside.
In the carcass we put the remaining pepper pod and the onion head, cut into four parts. We tie the legs tightly with a rope, tuck the wings under the back.
Put food parchment folded in half in a small baking sheet. Pour coarse table salt on it.
We heat the oven to a temperature of 185 degrees Celsius. When the oven is heated to the desired temperature, put the carcass on a salt pad and send the baking sheet to the oven. The chicken should not be placed on salt in advance, as damp meat will melt the salt, resulting in a puddle.
We bake a chicken weighing about two kilograms for a little over an hour. We take it out of the oven, immediately remove it from the salt pillow. We serve to the table in the heat of the heat.
Despite the seemingly huge amount of salt, in this case it only benefits. The salt bakes, absorbs juices, becomes hard as a stone and protects the back of the bird from burning.
The chicken baked in salt is ready. Bon Appetit!