CARDAMOM CHICKEN WITH SALT AND PEPPER CRUST
Don't be turned off by the idea of 'just' salt and pepper. The marinade is intense with flavor, but it's the final seasoning of simple salt and pepper that really makes it delicious. Gotta use Kosher salt and freshly ground pepper here, please don't bother with the regular stuff. Such a difference.
Provided by DARLA
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Time 4h55m
Yield 6
Number Of Ingredients 8
Steps:
- Place the garlic, soy sauce, rice vinegar, honey and cardamom in a resealable plastic bag. Place chicken thighs in the bag, and squeeze to coat. Press out most of the air, and seal the bag. Marinate in the refrigerator for 4 to 5 hours.
- Preheat the oven to 400 degrees F (200 degrees C). Remove the chicken from the marinade, and discard the marinade. Place chicken on a broiling pan or baking sheet. Season with kosher salt and freshly ground black pepper.
- Roast in the oven for 40 minutes, or until chicken is browned and crisp, and cooked through.
Nutrition Facts : Calories 171.3 calories, Carbohydrate 3.5 g, Cholesterol 58.6 mg, Fat 9.8 g, Fiber 0.2 g, Protein 16.5 g, SaturatedFat 2.7 g, Sodium 744.4 mg, Sugar 2.2 g
WHOLE ROASTED CHICKEN IN SALT CRUST
Make and share this Whole Roasted Chicken in Salt Crust recipe from Food.com.
Provided by LMillerRN
Categories Whole Chicken
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 10
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. ·.
Nutrition Facts : Calories 558.2, Fat 40.7, SaturatedFat 13.6, Cholesterol 175.7, Sodium 7662.3, Carbohydrate 7.9, Fiber 0.9, Sugar 3.1, Protein 38.6
CHICKEN IN SALT CRUST
Provided by Food Network
Time 4h
Yield 4 servings
Number Of Ingredients 11
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
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
CHICKEN IN A SALT CRUST
Make and share this Chicken in a Salt Crust recipe from Food.com.
Provided by Chef Rangel
Categories Whole Chicken
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 802.3, Fat 63.1, SaturatedFat 13.4, Cholesterol 155.2, Sodium 146789.6, Carbohydrate 18.2, Fiber 3.5, Sugar 8.2, Protein 41.2
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