SALTY CHICKEN RECIPES
SALT BAKED CHICKEN | CHINA SICHUAN FOOD
Traditional salt baked chicken
Provided by Elaine
Categories Main Course
Total Time 150 minutes
Prep Time 30 minutes
Cook Time 120 minutes
Yield 2
Number Of Ingredients 5
Steps:
- Remove the head and feet from the chicken and then rinse under running water. Then set aside and drain completely.
- Message the cooking salt over the chicken, so we can give it a very faint salty taste. Mix sand ginger powder with turmeric powder and rub the mixture over the chicken. Marinate and set the chicken to slightly dry out.
- In the meantime, fry the sea salt in a wok for 10 minutes until the salt are hot and dried out.
- Wrap the chicken with large pieces of parchment paper. Make sure the chicken is 100% well packaged and then fix with a rope.
- Get a clay pot or casting iron and place 3 cups of salt on the bottom. Place the chicken in and cover the the rest of the salt.
- Heat over slow fire for 40 minutes, turn off fire and keep the chicken inside for another 30 to 40 minutes. Then dig the chicken out, remove the papers. Traditionally we have two ways of serving salt baked chicken, cutting into small chunks or hand shredding. I love the second method.
- When the salt is cooled down, discard only dark colored ones at the bottom and save the rest for next time baking.
Nutrition Facts : Calories 885 kcal, CarbohydrateContent 5 g, ProteinContent 75 g, FatContent 60 g, SaturatedFatContent 17 g, CholesterolContent 300 mg, SodiumContent 389295 mg, FiberContent 1 g, ServingSize 1 serving
NOT TOO SALTY CHICKEN BRINE RECIPE - FOOD.COM
Salt is necessary to brine a protein. I could explain it scientifically but I am sure nobody wants to hear about osmosis/concentration gradients and hyper-hypotonic solutions. It's just necessary. We don't like salt at our house. I've been working on figuring out the mimimal amount of salt necessary that will still allow the flavors of the brine to penetrate the meat. We like a simple brine when roasting chicken. Sometimes we even brine a chicken prior to following another recipe calling for rubs or the addition of other spices. If you have herbs or spices you like it is simple to alter this recipe to fit those likes/dislikes. I'm still playing with this so comments would be more than welcome. But...here's where I am thus far.
Total Time 2 hours 15 minutes
Prep Time 15 minutes
Cook Time 2 hours
Yield 1 chicken
Number Of Ingredients 10
Steps:
- Rinse and dry the chicken.
- Mix all ingredients except lemon.
- Squeeze the lemon juice into the brine.
- Place two lemon quarters into the cavity of the bird.
- Place everything into a food safe storage bag. Remove all air and shut the bag.
- Make sure some brine is inside the bird's cavity.
- Place in the refrigerator at least 4 hours up to 24 hours.
- Cook chicken as instructed in the recipe you are following.
Nutrition Facts : Calories 3055.4, FatContent 213.2, SaturatedFatContent 60.9, CholesterolContent 975.3, SodiumContent 29240.4, CarbohydrateContent 42.9, FiberContent 6.7, SugarContent 27.3, ProteinContent 232.1
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From instructables.com
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From cooksillustrated.com
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From pressurecookrecipes.com
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You can keep those recipes in a collection called "John’s 50th Birthday," for example. Your collections can include more than just recipes, too. Add how-to articles, videos clips or equipment reviews into the same collection. Create your first collection below to get started. Name Your New Collection:
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From cooksillustrated.com
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From saltandlavender.com
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From food.com
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From chowhound.com
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From livestrong.com
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From livestrong.com
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From therecipes.info
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From dinnerthendessert.com
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