Chicken Baked In Salt. Step-by-step Recipe With Photo

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Chicken Baked In Salt. Step-by-step Recipe With Photo
Chicken Baked In Salt. Step-by-step Recipe With Photo

Video: Chicken Baked In Salt. Step-by-step Recipe With Photo

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Video: Salt Baked Chicken recipe (盐焗鸡) – How to make in 4 simple steps 2023, January
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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.

Salted chicken
Salted chicken

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.

Roasting cumin, mustard and coriander seeds
Roasting cumin, mustard and coriander seeds

Pour the seeds into a mortar, break the lavrushka finely, grind to make a fragrant powder.

Grind the fried seeds in a mortar
Grind the fried seeds in a mortar

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.

Grind sea salt, garlic and chili in a mortar
Grind sea salt, garlic and chili in a mortar

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.

Mix the crushed ingredients, adding sugar and butter
Mix the crushed ingredients, adding sugar and butter

Put soft butter in a bowl, add Dijon mustard and balsamic vinegar.

Add butter, Dijon mustard and balsamic vinegar
Add butter, 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.

Lubricate the chicken with marinade under the skin and inside
Lubricate the chicken with marinade under the skin and 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.

Stuffing the chicken with onions and hot peppers
Stuffing the chicken with onions and hot peppers

Put food parchment folded in half in a small baking sheet. Pour coarse table salt on it.

Spread the parchment in the baking sheet and put a pillow of salt on it
Spread the parchment in the baking sheet and put a pillow of 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.

Put the chicken on salt and put it in a preheated oven
Put the chicken on salt and put it in a preheated oven

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.

Salted chicken
Salted chicken

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!

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