Salt Roasted Chicken Food

CHEF JOHN'S SALT ROASTED CHICKEN

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.

SALT-AND-PEPPER ROAST CHICKEN

Steps:

• Season the chicken inside and out with salt and pepper. If you have time, refrigerate the chicken, uncovered, for an hour, or overnight.
• Heat oven to 450 degrees. Place chicken breast-side up in a roasting pan or large ovenproof skillet. Stuff cavity with herbs and tie the legs together with kitchen twine. (If you don't have twine, leave the legs as they are.)
• Roast 50 minutes, then baste chicken with pan juices. Continue roasting until chicken's juices run clear when skin is pierced with a knife, 5 to 10 minutes longer. Let stand 10 minutes before carving.

SALT-ROASTED CHICKEN

Steps:

• Rinse chicken and thoroughly pat dry, then sprinkle inside and out with salt and pepper and set in a shallow dish. Cover loosely with plastic wrap and chill at least 12 and up to 48 hours.
• Put oven rack in middle position and preheat oven to 500°F.
• Pat chicken dry, then rub skin with butter and put lemon slices in cavity. Put chicken in a small roasting pan in oven and reduce oven temperature to 425°F. Roast chicken, basting occasionally with pan juices, until thermometer inserted 2 inches into fleshy part of thigh (do not touch bone) registers 170°F, about 50 minutes. Let stand 15 minutes before carving.

CHICKEN IN SALT CRUST

Steps:

• Preheat the oven to 450 degrees F. Lightly oil a baking sheet large enough to hold the two chickens
• Stuff each chicken with 3 garlic cloves, 2 sprigs, rosemary, 2 sprigs thyme, and 1/4 teaspoon crushed peppercorns. Truss the chickens with kitchen twine. In a small bowl, combine the mustard, chopped thyme, chopped tarragon, and parsley. Using a pastry brush, brush the mustard mixture all over the chickens. Place the chickens, breast sides up, on the prepared baking sheet.
• Divide the dough in half. According to the directions in the Salt Crust Dough recipe, roll out each portion as thinly as possible. Wrap each chicken completely with dough.
• Bake until the dough is browned and rock-hard, about 50 minutes. Remove from the oven and let stand for 10 minutes. Using a hammer or the back of a heavy knife, crack open the crust and remove the chicken, brushing off any clinging crust with a clean kitchen towel. Cut each chicken in half lengthwise. Serve immediately on warmed plates

SALT-RUBBED ROAST CHICKEN WITH LEMON & THYME

Steps:

• Mix the salt, pepper and thyme.
• Lay the chicken on a rack in a roasting pan and rub the mixture all over the skin on both sides.
• Refrigerate uncovered overnight or for at least 8 hours.
• Oven to 400 degrees F.
• Put the lemon quarters, garlic and thyme stems inside the cavity of the chicken.
• Brush the chicken with some of the melted butter.
• Roast, basting every 20 minutes or so (first with melted butter, then with any fat and juices accumulating in the pan).
• The chicken should be done in about an hour, but make sure by testing the thigh for a temperature of 170 degrees F.
• Let the chicken rest for at least 10 minutes before carving.

SALT-ROASTED CHICKEN

Steps:

• Preheat oven to 400°F. Line a 15x11" roasting pan with foil, if desired. Stuff herbs into chicken cavity; tie legs loosely together. Tuck wing tips under.
• Place salt and egg whites in a large bowl. Use your hands to blend well, kneading to soften slightly, about 4 minutes. Pack 1/3 of salt mixture onto bottom of pan. Place chicken on top. Pack remaining salt mixture over and around chicken to completely enclose.
• Roast until a thermometer registers 165°F when inserted through the salt crust into thickest part of thigh, about 70 minutes. Let rest for 10 minutes. Crack salt with the back of a knife or wooden spoon. Remove salt and skin from chicken; transfer meat to a work surface. Carve and serve.

WHOLE ROASTED CHICKEN IN SALT CRUST

Steps:

• Preparations.
• Brush chicken on all sides with balsamic vinegar. In small bowl, combine butter, chopped shallots, garlic/Morton® Kosher Salt mixture*, orange zest and pepper. Spread mixture over chicken. Lightly pat to evenly coat chicken. Place the chicken on oiled rack in foil lined roasting pan. Fill chicken cavity with sliced shallots and orange pieces. Sprinkle top of chicken with 1/4 cup Morton® Kosher Salt.
• Cooking.
• Roast uncovered at 425°F for 50 to 60 minutes or until juices run clear and chicken is cooked through and . (**iInternal temperature reaches 170°F for /white meat and 180°F for /dark meat**). Let rest 10 minutes; remove and discard salt crust. Cut into serving pieces. Serve with roasted potatoes.
• Tips:
• *Sprinkle 1 teaspoon Morton Kosher Salt over garlic cloves. Chop garlic with Morton® Kosher Salt until minced. Proceed with remaining spices as above. ·.

SALT-ROASTED CHICKEN WITH CILANTRO

Steps:

• Preheat oven to 500 degrees, or set up grill for indirect cooking. (If using a gas grill, preheat to high; if using charcoal, preheat to high and have extra briquettes on hand to keep grill hot 1 hour.)
• Mix together salt and lime zest. Puree lime juice, cilantro (leaves and stems), and oil in a food processor until a paste forms (you should have about 1/4 cup).
• Spread a 1/2-inch layer of salt mixture in the bottom of a roasting pan, and pack down. Rub cilantro paste under and over chicken skin. Tie legs closed with kitchen twine, and tuck wings under. Place on top of salt, breast side up. Cover chicken with remaining salt mixture, packing down to encase.
• Roast in oven or on grill, covered, until thickest part of the thigh reaches 160 degrees, 45 to 50 minutes. Let rest 15 minutes. Crack open salt crust, and use a pastry brush to remove excess. Lift chicken from pan, and carve.

SALT AND PEPPER ROAST CHICKEN WITH LEMON DRESSING

Steps:

• For the salt and pepper roast chicken: Liberally season the chicken inside and out with kosher salt and pepper. Refrigerate the chicken uncovered on lowest shelf of fridge in a rimmed pan or dish overnight or up to 24 hours and a minimum of 1 hour.
• For the lemon dressing: Heat a medium cast-iron or heavy skillet over medium-high heat, then sear the lemons cut-side down to caramelize them and sweeten juices, about 4 minutes. Remove lemons from the skillet, add 1/4 cup EVOO and reduce heat a bit. Add shallots and garlic and stir 5 to 6 minutes to soften, then add 1/4 cup water and let it absorb. Turn off heat and cool mixture a bit to room temp. Place cooled mixture in a medium glass bowl and add the juice of the lemons, lemon zest, oregano, red pepper flakes and parsley. Whisk in remaining 3/4 cup EVOO to form a thick dressing.
• Preheat your oven to 425 degrees F, rack at center. Roast the chicken in the skillet on one side for 20 minutes, then turn to opposite side and roast 20 minutes more. Finally turn the chicken on its back (breast-side up), spoon juices over the skin, and continue to roast for 15 to 20 minutes or until the chicken registers 160 to 165 degrees F. Rest bird and carve, then serve with sauce to pass and crusty bread.

SALT-BAKED CHICKEN

Steps:

• Rub inside of chicken cavity with dry vermouth and salt, then place ginger, scallions and anise inside.
• Wrap chicken entirely in cheesecloth, knotting cloth at neck and tail.
• Pour all kosher salt into a wok and heat over medium flame from 30 to 45 minutes, stirring frequently, until salt is quite hot.
• Scoop out a well in the salt, place chicken, breast side down, in well, then cover completely with salt. Cover wok. Bake chicken for 1 to 1 1/4 hours over medium heat. Chicken should be thoroughly cooked in this time, but to make certain, if desired, pierce thigh with fork. If juice runs clear, the chicken is cooked.
• Remove chicken from wok, brush off salt, remove cheesecloth and discard ingredients in chest cavity. Place chicken on chopping block, cut off legs and wings. Then either cut chicken into bite-size pieces with a cleaver or shred meat with fingers into two-inch-long strips.
• Arrange on a serving platter and garnish with coriander. Serve with individual dishes of scallion-ginger sauce.