How to cook chicken in salt in the oven

Baked chicken is a simple, but at the same time very tasty, and therefore a popular dish, which in many families is considered the crown treat. There is no one way of roasting poultry - entirely in the sleeve, in foil, on a bottle, stuffed, spread and on salt.

The latter method is characterized by extreme simplicity and one big advantage - the dish cannot be over-salted, since the chicken will take the salt as much as it needs.

The nuances of the choice of chicken carcass

The preparation of such a favorite dish by many housewives begins in the store with a selection of chicken carcass, buying which one should pay attention primarily to:

1. The size of the carcass. The big one will bake longer, and while the meat is baked, thin wings can burn. The optimal weight of the original product is from one to one and a half kilograms;
2. Skin condition It should be white, tightly stretched, clean and without punctures on the surface. The yellowish tint of the skin can witness the venerable age of the bird, which will increase its preparation time. And punctures are often in cases where unscrupulous manufacturers, trying to increase the mass, pump the carcass with water;
3. Type of product. For baking, it is better to use chilled meat, which retains all the taste and meat juices, which are often lost during defrosting.

Step by step recipe

This recipe for roasting a chicken carcass will appeal to meat eaters who appreciate the natural taste of meat, because the cooking process uses a minimum amount of spices that do not clog, but emphasize the taste of dietary chicken meat.

Due to the fact that the salt acts as a conductor of heat, the carcass is baked evenly and is quite juicy, including the brisket.

To roast chicken in salt in the oven you need to prepare:

• 1-1.5 kg of chicken carcass;
• 1-1.5 kg of salt;
• ground black pepper and salt to taste.

The duration of roasting will be from one to one and a half hours, and the preparatory work - from 15-20 minutes to 1 hour, if the hostess decides to give the meat to be fed with the aromas of spices.

The calorie content of chicken baked in salt is 330.6 kcal / 100 g.

Recipe for culinary processes:

1. Preparing the chicken carcass for roasting begins with rinsing it under cool running water. Drops of moisture that remain after such water procedures, you need to get wet with a paper towel;
2. Crush in a mortar a few cloves of garlic with black pepper. Grate the clean, washed chicken with the mixture. If desired, for a more saturated taste, you can put it for some time on the lower shelf of the refrigerator;
3. Pour salt on a baking tray and distribute it in an even layer, the thickness of which should not be less than 1 cm, ideally 1.5 cm;
4. Put the prepared carcass on the salt and send it to the oven, preheated to 180 degrees (in no case any more). The time it takes the meat to evenly make a meal, depending on the size of the feathery will be in the range from 60 to 90 minutes.

Chicken in the oven with salt, garlic and Provencal herbs on a baking sheet

Fragrant seasoning from plants collected in the boutique gardens of Provence in the south of France perfectly complements fatty dishes and gives a unique taste and aroma to dietary foods, so they are the “most” for a baked chicken on a salt cushion.

To bake poultry with Provencal herbs, you need the following products:

• 1 chicken carcass, weighing from 1 to 1.5 kg;
• 10-12 g of garlic;
• 14 g of Provencal herbs;
• 1 medium lemon;
• 500 g of coarse salt.

The time that the bird will have to spend in the oven will be from 40 to 60 minutes, if you put it in a preheated oven.

Depending on the amount of subcutaneous fat in the original product, the nutritional value of baked chicken will be in the range of 200 to 300 kcal per 100 g.

How to bake:

1. After a standard bathing in cold water, wipe the carcass with a paper towel;
2. Crush garlic with dried Provencal herbs in a mortar. Lemon well washed with a brush in hot water;
3. Place a whole lemon in the middle of the prepared chicken, and rub its surface with a richly grated garlic-herbal mixture;
4. Add salt to baking sheet. Its quantity is approximate, depending on the size of the surface of the form in which chicken will bake, you may need more or less of this product;
5. Place a chicken carcass on a pillow of salt and put everything in the oven. Bake until after a puncture with a toothpick in the thickest place (brisket or legs) there is no clear meat juice. Roasting temperature should be at 180 degrees Celsius.

How to cook chicken baked in a salt crust in the oven

There is another popular way of roasting poultry whole, using salt - in a salt crust. Of course, the skin of a chicken cooked in this way cannot be eaten because it is too salty, but the meat will be extraordinarily tender and juicy.

List of required products:

• 1 chicken, weighing up to one and a half kilograms;
• 500 g of salt with large crystals;
• lemon peel and herbs to taste.

Cooking time in the range from 1 to 1.5 hours.

Since oily skin in this case is not eaten, the maximum caloric content of 100 grams of the finished dish will be equal to 164.0 kilocalories.

Cooking method:

1. Spicy fragrant herbs washed, dried and finely chopped with a knife. With a washed lemon peel off, rubbed it on a fine grater;
2. Mix together the salt, herbs and citrus zest. In the resulting homemade seasoning, coat the washed chicken thoroughly. Salt crust should cover every inch of the carcass;
3. Put the remaining salt with herbs and zest on a baking sheet, on which meat will be baked, and after hoisting the bird on it, send it to a hot (170-180 degrees) oven;
4. Take the finished chicken out of the oven, wrap with aluminum foil and allow to cool slightly. Then remove the crust and serve.

Cooking Chicken Whole Salt and Potatoes in the Oven

Any meat dish needs a side dish. The most popular duet for many eaters is meat and potatoes. So, why not cook them together on salt?

For this option of cooking meat and side dishes are needed:

• 1.2-1.5 kg whole chicken carcass;
• 2 kg of coarse sea salt;
• 50 g of dill seeds;
• 2 chicken eggs;
• spicy herbs to taste;
• 400-500 g of large potato tubers.

On average, it will take up to 2 hours to cook chicken with potatoes.

The total nutritional value of meat and baked potatoes is 169.7 kcal / 100 g.

Baking algorithm:

1. Mix large sea salt with crushed dill seeds and herbs, then add chicken eggs and bring the mixture to a state of wet salt crumbs;
2. Wash the chicken and dry it, and do the same with potato tubers, but they must also be pierced in several places with a fork;
3. Pour salt on a baking sheet with a layer of 1 cm, put poultry and potatoes on it. Again, cover everything from above with a layer of salt 1 cm thick. In this form, send everything to the oven for two hours to grin and bake at 180 degrees;
4. Before serving, clean the meat and potatoes from the salt crust. Baked tubers can be mashed in puree, adding pepper and sour cream to taste.

Recipe for Stuffed Chicken in Salt in the Oven

Stuffed chicken is a simple dish that is perfect for an everyday family dinner as well as a festive serve. There are several ways to prepare this dish.

The most difficult is the one in which all the bones are taken out of the carcass, and she herself seems to be turned inside out, then stuffed, sewn and baked. But it can be done by professional cooks or experienced hostesses.

For chicken stuffed with rice and dried fruits on salt should be taken:

• 1.5-2 kg of chicken (one carcass);
• 200 g of boiled loose rice;
• 100 g of dried fruits (raisins, prunes, dried apricots);
• 1.5 kg of coarse salt;
• ground black pepper and herbs to taste.

Roasting chicken carcass will last from 60 to 80 minutes, in addition, it will take up to 20 minutes for the preparatory work.

Calorie content of this dish is 143.8 kcal / 100 g.

The course of action when baking:

1. Wash and dry the dried fruits, cut into large, medium-sized cubes. Mix them with boiled rice;
2. Receive the stuffing to fill the chicken carcass, then sew the hole with cooking (cotton) thread or fasten with toothpicks;
3. Coat the surface of the carcass with pepper and herbs, then lay on a thick layer of salt poured into a baking dish;
4. The time allotted for cooking should be at 180 degrees. Before serving, be sure to remember to remove the threads (toothpicks).

Useful tips

In salt baking, there is one rule - more salt is better than less. A thick layer of sodium chloride or sea salt will prevent sticking of fat on the pan.

To prevent the carcass from falling apart and the wings not to burn, you need to tie the legs crosswise with thread or flagella of food foil, make cuts on the brisket and hide the tips of the wings from them.

The excess moisture and fat that will be released when baking is collected on the brisket, so in order not to lose them, the carcass should be laid on the back.

For large carcasses, the rule is: increase the baking time, but not the temperature, otherwise the meat will burn from above, and the inside will remain raw. Following our recipes and advice, you get a delicious chicken in salt in the oven, which you can treat even the household, even the guests.

Another recipe for chicken baked on salt in the oven is in the next video.

Watch the video: Salt Baked Chicken recipe 盐焗鸡 How to make in 4 simple steps (May 2024).