Best Salt Roasted Chicken Recipes

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.

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. ·.

CRISPY SALT CRUSTED CHICKEN WITH ROASTED SHALLOTS

Steps:

• Salt Crusted Chicken.
• Toss the chicken thighs together with thyme, shallots, salt and peppercorns in a large bowl. Place a wire rack over a roasting tray. Arrange the chicken and the garlic on top of a roasting rack. Place in the fridge overnight or for a minimum of 2-3 hours.
• Pre-heat the oven to 180 degrees C/350°F Drain the roasting tray of any chicken juice that has been extracted by the salting process.
• Pour about a cup of water into the roasting tray.
• Rub the chicken thighs with butter. Scatter on top the shallots and the garlic from the marinade. Place the rack with the chicken back on top of the roasting tray. Dust the chicken thighs with paprika and place in the oven to roast until the skin is crispy and the chicken thighs are done.
• Roasted Garlic Aioli.
• Meanwhile, make your mayonnaise by whisking the egg yolks with the juice of 1 lemon and a pinch of salt. While whisking, slowly incorporate the oil into the egg yolk mixture until you get a smooth, thick texture.
• When the chicken is cooked, remove the roasted garlic and squeeze the soft centre into the mayo and whisk to blend.
• To serve.
• To serve divide the shallots and chicken between your plates. Dress the rocket with the sherry vinegar and scatter over the chicken. Dollop with the roasted garlic mayo.

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.

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-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.