If you decide to bake juicy chicken meat for dinner or even a festive table, then the recipe for making chicken for salt is what you need. Crispy crust, tender chicken meat and a minimum of hassle for cooking make this dish feasible, even for inexperienced housewives. The fact is that the chicken, baked in salt, warms up in the oven evenly due to the salt salt around it, which acts as a reliable conductor of heat. In this case, do not worry about excessive salinity, because the meat will take exactly as much salt as needed (for which a special thank you osmosis).
Well, from the theoretical part of cooking we turn to practical and understand how to cook chicken for salt.
How to cook chicken on salt in the oven?
Ingredients:
- carcass of chicken - 1,5-2 kg;
- salt - 500 g;
- lemon - 1 piece;
- garlic - 3 cloves.
Preparation
Chicken carcass is washed and cut from excess fat, dry with a paper towel and rub from the inside with pressed cloves of garlic. Lemon is dipped into boiling water for 30 seconds or put in a microwave oven for a similar time. Hot citrus pierce the knife several times and put it into the cavity of the chicken. We do not lubricate the poultry skin, but leave it clean and dry!
At the bottom of a thick-walled frying pan or baking sheet, fall asleep half a kilogram of salt, level it and put the chicken carcass on top. Preparation of the chicken for salt will take 1.5 hours at 200 degrees.
Chicken with salt and garlic is served with a side dish of baked vegetables, mashed potatoes or in addition to fresh salads. Bon Appetit!
Chicken, fried in salt
In fact, it's impossible to fry chicken meat at all, but the dish got its name because of a fried shiny crust, just like a peel of freshly-chicken.
Ingredients:
- carcass of chicken - 1.5 kg;
- a large salt - 500 g;
- rosemary - 2 branches;
- garlic - 2 cloves;
- vegetable oil - 4 tbsp. spoons.
Preparation
Before frying the chicken on the salt, you need to prepare a fragrant salt pillow. For this very large sea salt is grinded together with garlic and rosemary. The resulting aromatic mass is laid out evenly on a baking tray, on top of the salt cushion we place a chicken cut into a single layer along the breast. The chicken so made will not touch the salt directly with meat, so its surface can be safely lubricated with butter or sour cream to form a crispy crust.
Now it remains only to send the kuru to prepare on a salt cushion, for 60-80 minutes at 200 degrees. Willingness is verified by cutting the bird in the most fleshy places: the flowing clear juice will make it clear that the dish is ready.
Chicken in salt crust
Ingredients:
- chicken - 1,5 kg;
- salt - 500 g;
- lemon - 1 piece;
- sage - 5 leaves.
Preparation
We wash the chicken and drain it. Salt we grind
On a baking sheet covered with foil, pour a couple of centimeters of salt and lay the bird on them downward. The remaining salt is carefully distributed over the surface of the chickens so that a dense hydrochloric crust forms. Baking chicken in a salt crust will take about 1.5 hours at 170 degrees, while delivering the chicken before serving it should be covered with foil for 20 minutes. To cut a chicken it is enough just to break the salt cake and separate the portioned pieces.