Simple Stupid Salt CHICKEN roast Recipe

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Sensationally tender and juicy tasting CHICKEN roast...with only ONE main ingredient...SALT. Practically...effortless. Well, at least as far as the roasted chicken is concerned. Incredibly, the usually less than tender breast meat can be enjoyed with its juicy rendering ;o) This roast can feed two very big appetites or four smaller portions.
For a detailed post...please refer to:
http://www.foodessa.com/2011/01/simple-stupid-salt-chicken-roast.html

Prep time:
Cook time:
Servings: 4 persons
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Ingredients

  • . 3 lb. (1.5kg) regular sized chicken * (This recipe gives better results with small chicken)
  • . 1 1/2 tsp (7.5ml) sea Salt (adjust upwards...only after the first time you tried it)

Directions

  1. .> SEASONING the chicken: Preferably the day before (increases the level of flavour and moistness) or for a minimum of 8 hours...season the interior cavity with half the quantity of salt as well as rubbing the chicken's skin with the remaining salt. Place the chicken in an airtight plastic bag (making sure to take out as much air as possible) and return it to the back end of the refrigerator.
  2. .> ROASTING the chicken: Pre-heat the oven at... 425F/220c/Gas6-7. Position the rack at the bottom level of oven. Prepare a shallow parchment paper lined pan. Make sure the pan is not that much larger than the chicken itself. Spread a little olive oil (optional, however, preferrable) on the parchment paper. Place the chicken with its BREAST UP (wing tips tucked in) as it bakes for the first 30 minutes. >>Important Note: for the chicken to cook at it's best...place the feet towards the back of the oven. Take the chicken out to turn it towards a BREAST DOWN position. It will bake for another 20 minutes. >>Important Note: in order not to lose any juices...avoid poking the meat with a fork. Use tools that are more delicate for this handling. Possibly use, silicone tip tongs to gently nudge the chicken while picking it up from the cavity and its opposite end. Repeat the last step with the BREAST UP position as it will bake for the last 10 minutes.
  3. .>Let it REST before serving: Once out of the oven, it's best to let it rest (uncovered) for another 10 minutes as the juices spread uniformly.
  4. . Voila, that's really all there is to it. Buon appetito and flavourful wishes...FOODESSA.com

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Comments

  • Melynda Brown
    March 20, 2011
    What a great way to get the benefit of a brine without needing a large container or a lot of room in your refrigerator. thanks.
    • Claudia lamascolo
      January 11, 2011
      You have the most amazing presentations!

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