SALT AND VINEGAR CHICKEN RECIPE | ALLRECIPES
This is a chicken recipe that can be done in the oven or on a grill. It has a very salty/vinegary taste and a crispy outside. To do on a grill, follow same recipe but you may use a folded foil 'pan' instead of a baking dish.
Provided by DINNERSREADY
Categories Meat and Poultry Chicken Chicken Thigh Recipes
Total Time 2 hours 0 minutes
Prep Time 15 minutes
Cook Time 45 minutes
Yield 8 servings
Number Of Ingredients 6
Steps:
- In a large bowl, mix the cider vinegar, vegetable oil, egg, salt, and poultry seasoning. Place the chicken thighs in the bowl, cover, and marinate in the refrigerator at least 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange the chicken thighs in a baking dish, and cover with about 1/4 of the marinade mixture.
- Bake chicken 30 minutes in the preheated oven. Drain off the marinade so that the chicken skin will become crisp (a baster works well for extracting the marinade). Continue baking 15 minutes, or until chicken is no longer pink and juices run clear.
Nutrition Facts : Calories 418.4 calories, CarbohydrateContent 0.7 g, CholesterolContent 81.8 mg, FatContent 37.6 g, ProteinContent 16.6 g, SaturatedFatContent 7.2 g, SodiumContent 936.7 mg, SugarContent 0.3 g
SALT-BAKED CHICKEN RECIPE | MYRECIPES
Traditionally, this recipe uses a whole chicken, marinated, wrapped in lotus leaves, immersed in a bed of hot rock salt in a wok, and cooked on a stovetop. The modern convenience of an oven makes it much easier to control the cooking temperature. Allowing the chicken to stand at room temperature for an hour before cooking creates succulent results. The golden color of the roasted bird also represents wealth, and serving a whole chicken is thought to ensure good luck for the coming year. Garlic chives make a memorable garnish.
Provided by Nathan Fong
Yield 8 servings (serving size: 3 ounces)
Number Of Ingredients 12
Steps:
- Combine 2 1/2 cups boiling water and tangerine peel in a bowl; cover and let stand 30 minutes. Drain in a colander over a bowl, reserving liquid.
- Remove and discard giblets and neck from chicken. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Rub 1 tablespoon salt under skin; let stand 5 minutes. Rinse chicken under cold water; pat dry with paper towels. Place chicken on the rack of a roasting pan; let stand 1 hour at room temperature.
- Preheat oven to 425°.
- Transfer chicken to a work surface. Combine remaining 2 1/2 teaspoons salt, shallots, ginger, wine, soy sauce, oil, and honey in a small bowl. Rub 3 tablespoons shallot mixture inside cavity of chicken. Place onions and tangerine peel inside cavity. Rub remaining shallot mixture under loosened skin.
- Place chicken, breast side up, on the rack of a roasting pan coated with cooking spray. Pour reserved tangerine soaking liquid into a shallow roasting pan; place rack in pan. Bake at 425° for 1 hour or until a meat thermometer registers 165° and skin has turned a dark golden brown color. Let stand 15 minutes. Discard skin, and slice.
Nutrition Facts : Calories 171 calories, CarbohydrateContent 2.5 g, CholesterolContent 85 mg, FatContent 4.4 g, FiberContent 0.3 g, ProteinContent 26.8 g, SaturatedFatContent 1 g, SodiumContent 885 mg
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