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
PERFECT ROAST CHICKEN
For the perfect roast chicken dinner every time, try this popular recipe from Ina Garten, Food Network's Barefoot Contessa.
Provided by Ina Garten
Categories main-dish
Time 2h10m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
- Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.
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.
THE BEST ROASTED CHICKEN
This is the best chicken I have ever made. My husband liked this so much that, because I had leftover potatoes, gravy, and cornbread stuffing, I had to make another chicken.
Provided by Patricia Feeney Monson
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h35m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Mix butter, garlic, thyme, rosemary, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a bowl.
- Loosen skin on chicken breast; rub butter mixture between skin and breast meat. Press on the skin to distribute evenly. Rub oil, remaining 1/2 teaspoon salt, and 1/2 teaspoon pepper all over; place lemon halves inside cavity. Set in a baking pan.
- Roast in the preheated oven, basting after 30 minutes, until chicken is no longer pink, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Let rest before carving, about 15 minutes.
Nutrition Facts : Calories 380.8 calories, Carbohydrate 3 g, Cholesterol 117.4 mg, Fat 27.1 g, Fiber 1.1 g, Protein 31.1 g, SaturatedFat 10 g, Sodium 536.5 mg
PERFECT ROASTED CHICKEN
Make and share this Perfect Roasted Chicken recipe from Food.com.
Provided by Ingy1171
Categories Whole Chicken
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees.
- After removing giblets (discard or save for another recipe), salt and pepper inside of chicken.
- Stuff the cavity with thyme, lemon quarters and garlic halves.
- Brush the outside of the chicken with melted butter.
- Salt and pepper outside of chicken.
- Tie the legs together with string (good idea to soak string in water prior so it won't burn in the oven) and tuck the wings under the body.
- Cook in oven for 1 1/2 hours or until done.
PERFECT ROAST CHICKEN
Steps:
- Preheat the oven to 425 degrees F.
- Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
- Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.
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
More about "fully salted roast chicken food"
FULLY SALTED ROAST CHICKEN RECIPE | BON APPéTIT
From bonappetit.com
4/5 (7)Estimated Reading Time 1 minServings 4
- 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.
- Preheat oven to 425°. Roast chicken until an instant-read thermometer inserted into the thickest part of chicken thigh registers 165°, 40–55 minutes. Transfer chicken to a cutting board and let rest 15 minutes before carving.
BEST EVER HIGH-HEAT ROASTED WHOLE CHICKEN (TWO …
From sodamndelish.com
18 BEST ROASTED CHICKEN RECIPES - THE SPRUCE EATS
From thespruceeats.com
ROAST CHICKEN - JO COOKS
From jocooks.com
53 ROAST CHICKEN RECIPES YOU'RE GOING TO LOVE
From epicurious.com
BUTTER ROASTED CHICKEN - THE ONLY ROAST CHICKEN
From thekitchenmagpie.com
EASY WHOLE ROASTED CHICKEN (+ VIDEO) - FAMILY FOOD ON THE TABLE
From familyfoodonthetable.com
HOW TO ROAST A WHOLE CHICKEN: A BEGINNER'S GUIDE | MEDIOCRE CHEF
From mediocrechef.com
FULLY SALTED ROAST CHICKEN | RECIPE | ROAST CHICKEN RECIPES, RECIPES ...
From pinterest.com
ROAST CHICKEN FOR BEGINNERS - THE SPRUCE EATS
From thespruceeats.com
WHOLE ROASTED CHICKEN {SUPER CRISPY SKIN!} - THE SEASONED MOM
From theseasonedmom.com
PERFECT ROAST CHICKEN | SIMPLY SATED
From simplysated.com
OCTOBER 2016 | CHICKEN & FOOD
From chickennfood.blogspot.com
ROAST CHICKEN WITH HERB BUTTER - LEMON BLOSSOMS
From lemonblossoms.com
FULLY SALTED ROAST CHICKEN BEST RECIPES
From findrecipes.info
SIMPLE WHOLE ROASTED CHICKEN - ABUNDANCE OF FLAVOR
From abundanceofflavor.com
FULLY SALTED ROAST CHICKEN | RECIPES, CONVECTION OVEN RECIPES, …
From pinterest.com.au
ROAST CHICKEN WITH SALT AND VINEGAR - LITTLE COASTAL KITCHEN
From littlecoastalkitchen.com
EPICURIOUS FULLY SALTED ROAST CHICKEN RECIPE - KETOFOODIST.COM
From ketofoodist.com
FULLY SALTED ROAST CHICKEN | RECIPE | COMFORT FOOD, EASY SLOW …
From pinterest.co.uk
PERFECT ROAST CHICKEN - GOLDEN AND JUICY! [VIDEO] - THE RECIPE REBEL
From thereciperebel.com
HOW TO ROAST A WHOLE CHICKEN! | FEASTING AT HOME
From feastingathome.com
PERFECTLY SEASONED ROAST CHICKEN RECIPE - HOME STRATOSPHERE
From homestratosphere.com
ROASTED CHICKEN WITH GARLIC AND HERBS - DINNER AT THE ZOO
From dinneratthezoo.com
FULLY SALTED ROAST CHICKEN | RECIPE | CHICKEN, ROAST CHICKEN RECIPES ...
From pinterest.com
WHOLE ROASTED CHICKEN - JUICY EVERY TIME - PETER'S FOOD ADVENTURES
From petersfoodadventures.com
TENDER SALT CRUSTED CHICKEN | PALEO SCALEO
From paleoscaleo.com
FULLY SALTED ROAST CHICKEN | RECIPE | POACHED CHICKEN, ROAST …
From pinterest.ca
WHOLE ROASTED CHICKEN WITH SALT RECIPE — BE WELL CLINIC
From bewellclinic.net
FULLY SALTED ROAST CHICKEN
From pinterest.ca
SALT ROASTED CHICKEN WITH MARINADE RECIPE - FOOD NEWS
From foodnewsnews.com
THE BEST WHOLE ROASTED CHICKEN - ALL THE HEALTHY THINGS
From allthehealthythings.com
SIMPLE DELICIOUS ROAST CHICKEN RECIPE - SALT PEPPER SKILLET
From saltpepperskillet.com
THE TRUTH BEHIND GROCERY STORE ROTISSERIE CHICKEN - TASTE OF HOME
From tasteofhome.com
FULLY COOKED OVEN ROASTED DICED CHICKEN BREAST | JOHN SOULES …
From johnsoulesfoods.com
SALTED CHICKEN RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
SALT BAKED CHICKEN RECIPE (盐焗鸡) - THE STEP-BY-STEP GUIDE
From tasteasianfood.com
PERFECT ROAST CHICKEN REQUIRES SALT AND TIME (OR A WHOLE LOT OF BUTTER)
From thetakeout.com
WHY YOU SHOULDN'T BUY THE WHOLE ROASTED CHICKEN FROM COSTCO
From myrecipes.com
ROCK SALT ROAST CHICKEN RECIPE | MEL'S KITCHEN CAFE
From melskitchencafe.com
FULLY SALTED ROAST CHICKEN | CHICKEN & FOOD
From chickennfood.blogspot.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love