Salted chicken - a simple recipe for juicy chicken with crispy golden skin. Chicken on salt turns out incredibly tasty, the meat just falls off from the bones, almost no hassle with cooking. Salt for this recipe, take the cheapest, better large, it is needed only as an auxiliary tool and after cooking will go into the trash.
Chicken cooking time for salt is indicated for chicken weighing about two kilograms, bake chicken less than 50 minutes.
- Cooking time: 1 hour and 15 minutes (plus preparation time)
- Servings: 6
Ingredients for Roasting Chicken on Salt
- 1 chicken weighing 2 kg;
- 50 g butter;
- 15 ml of olive oil;
- 5 cloves of garlic;
- 2 pods of chili;
- 1 onion;
- 2 bay leaves;
- 1 tsp. coriander seeds;
- 1 tsp. mustard seeds;
- 1 tsp. cumin;
- 1 tsp. fenugreek;
- 1 tsp. curry;
- 15 ml of balsamic vinegar;
- 15 g Dijon mustard;
- 5 g of granulated sugar;
- 10 g of coarse sea salt;
- 1 kg of coarse salt.
Method of cooking salt-baked chicken
Pour fenugreek, coriander, mustard in grains and cumin in a heated pan. We heat the seeds, shake all the time, so that they are roasted evenly. When the mustard starts to snap, remove the pan from the heat.
Pouring seeds into a mortar, breaking finely lavrushka, rubbing, to make fragrant powder.
In a mortar we pour large sea salt, add two chopped finely pods of red chili pepper and chopped garlic. Shake the garlic and pepper with salt until they turn into a thick puree.
Mix the pounded seeds with the pounded garlic and pepper, add a little sugar. Sugar and butter in moderation will give a golden color to the hen.
Put soft butter in a bowl, add Dijon mustard and balsamic vinegar.
Take the chicken carcass, wash it with cold water, cut off all the excess (fat, skin pieces, tail). Wet the skin with paper towels: it should be dry!
Lift the edge of the skin, push the hand into it, carefully separate from the breast and hips. Marinade is evenly distributed between the skin and meat, also do not forget to rub the carcass marinade from the inside.
In the carcass put the remaining pepper pod and onions, cut into four parts. The legs are tightly bound with a rope, the wings are turned under the back.
In a small baking tray we place food parchment folded in half. On it we pour out large table salt.
We heat the oven to a temperature of 185 degrees Celsius. When the oven is heated to the desired temperature, put the carcass on the salt cushion and send the pan to the oven. Chicken on the salt can not be laid in advance, as wet meat will melt the salt, you get a puddle.
We bake a chicken weighing about two kilograms for just over an hour. We take out of the oven, immediately remove from the salt pillow. Serve to the table with the heat of the heat.
Despite the seemingly huge amount of salt, in this case it brings only benefit. Salt is sintered, absorbs juices, becomes hard as a stone and protects the back of the bird from burning.
Salted chicken ready. Enjoy your meal!
