Best Salt Roasted Chicken With Cilantro 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.

PAN-SEARED CHICKEN WITH CILANTRO PESTO

Steps:

• Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Season both sides of the chicken with salt and pepper. Place the chicken in the hot pan and cook until golden brown and just cooked through, about 3 minutes per side.
• Meanwhile, place the pine nuts in a small dry skillet and set over medium heat. Toast the nuts until golden brown, about 3 minutes, shaking the pan frequently to prevent burning. Transfer the pine nuts to a blender or food processor and add cilantro, sour cream, the remaining 1 tablespoon oil, the garlic, and 1/2 teaspoon salt. Process until smooth, adding water, as necessary, to create a thick paste. Serve the chicken with the pesto spooned over the top.

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.