SALT CURED CHICKEN RECIPES
CHEF JOHN'S SALT ROASTED CHICKEN RECIPE | ALLRECIPES
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 Chicken Whole Chicken Recipes
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 55 minutes
Yield 4 servings
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, CarbohydrateContent 1.2 g, CholesterolContent 185.4 mg, FatContent 35.7 g, FiberContent 0.1 g, ProteinContent 53.7 g, SaturatedFatContent 12 g, SodiumContent 4604.2 mg, SugarContent 0.4 g
SALT-CURED ROAST CHICKEN BREASTS WITH BREAD SALAD RECIPE ...
Salt-Cured Roast Chicken Breasts with Bread Salad Recipe
Provided by Jeanne Thiel Kelley
Yield 4 Servings
Number Of Ingredients 14
Steps:
- Season chicken breasts all over with 2 1/2 tsp. salt and arrange in a single layer in a baking dish. Cover loosely with waxed paper and chill at least overnight and up to 2 days.
- Preheat oven to 450°. Brush a roasting pan with oil. Brush rib side of chicken breasts with oil; sprinkle with 1/2 Tbsp. thyme and season with pepper. Place chicken breasts, rib side down, on prepared baking sheet. Brush tops of chicken breasts with oil. Sprinkle with remaining 1/2 Tbsp. thyme and season with pepper. Bake until skin begins to turn golden brown and crispy, about 12 minutes.
- Toss bread cubes, garlic, and 1 Tbsp. oil in a medium bowl and arrange around chicken. Bake until chicken is just cooked through and bread cubes are golden brown, 7-8 minutes.
- Combine arugula, currants, pistachios, and shallot in a large bowl. Using tongs, transfer chicken to plates, then transfer bread to bowl with arugula, leaving any drippings on sheet. Add broth and wine to roasting pan and bring to a boil over medium-high heat, scraping up any browned bits from bottom of sheet. Cook until liquid is reduced to 1/4 cup.
- Drizzle salad with remaining 1 Tbsp. oil and vinegar and season with salt and pepper; toss to coat. Divide salad among plates, placing next to chicken. Drizzle pan juices over chicken.
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