Chicken In Salt Crust Recipes

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-CRUST CHICKEN

Steps:

• Heat an horno or home oven (with the rack positioned in the lower third of the oven) to approximately 500°F.
• Pat the chicken dry with paper towels. Put the thyme, garlic, and bay leaves in the cavity and truss with kitchen twine.
• Empty the salt into the sink (or a large basin or bucket if working outdoors). Pour 2 cups of water over the salt and, using your hands, toss to combine. Add more water as needed, a cup or two at a time, tossing until the mixture has the consistency of damp snow.
• Make a 1-inch-deep bed of salt in a roasting pan and tamp it down. Place the chicken in the center. Stick the probe of a meat thermometer into the thickest part of the thigh. Cover the chicken completely with the remaining salt, tamping it down so that it is completely encased.
• Transfer the chicken to the oven and roast for 35 to 40 minutes; the internal temperature of the thigh should read 175°F. Spread newspapers on the counter next to the sink. Remove the pan from the oven, place on the newspaper, and let rest for 10 minutes (the internal temperature will rise to about 185°F).
• Crack the salt crust with a rolling pin or mallet, lift off the pieces, and discard them. With a pastry brush, brush the remaining salt away from the chicken. Carefully pull off the skin from the breasts and legs. Slice off the breasts from the bone and cut into 1/2-inch-thick slices. Slice the meat from the legs and thighs.
• Arrange the meat on a warm platter and spoon the salsa over the chicken.

WHOLE ROASTED CHICKEN IN SALT CRUST

Steps:

• 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.
• Roast uncovered at 425 degrees F for 50 to 60 minutes or until juices run clear and chicken is cooked through and internal temperature reaches 170 degrees F for white meat and 180 degrees F for darker meat**. Let rest 10 minutes; remove and discard salt crust. Cut into serving pieces. Serve with roasted potatoes.

CHICKEN IN A SALT CRUST

Steps:

• Preheat the oven to 425°F Choose a deep ovenproof dish into which the whole chicken will fit snugly. Line the dish with a double layer of heavy foil, allowing plenty of excess foil to overhang the top edge of the ovenproof dish.
• Truss the chicken tightly so that the salt cannot fall into the cavity. Sprinkle a thin layer of salt in the foil-lined dish, then place the chicken on top.
• Pour the remaining salt all around and on top of the chicken until it is completely encased. Sprinkle the top with a little water.
• Cover tightly with the foil bake the chicken on the lower oven shelf for 1 ¾ hours. Meanwhile, put the onions in a small, heavy saucepan. Break up the heads of garlic, but leave the skins on. Add to the pan with the olive oil and a little salt and pepper.
• Cover and cook over the lowest possible heat for about 1 hour or until the garlic is completely soft.
• Plunge the tomatoes into boiling water for ten seconds, then refresh with cold water. Peel off the skins and quarter the tomatoes. Put the red peppers, tomatoes and chile in a shallow ovenproof and sprinkle with the oil. Bake on the self above the chicken for 45 minutes, or until the peppers are slightly charred.
• Squeeze the garlic out of the skins. Process the onions, garlic and pan juices in a blender or food processor until smooth. Return the pureé to clean the saucepan.
• To serve the chicken, open up the foil and ease it out of the dish. Place on a large serving platter. Transfer the roasted pepper mixture to a serving dish and garnish with parsley. Reheat the garlic pureé. Crack open the salt crust on the chicken and brush off the salt before carving and serving with garlic pureé and pepper mixture.