Moist and Tender Salt-Roasted Chicken it’s Child’s Play
What a fabulous introduction to family cuisine involving your little ones in the kitchen with a child’s play approach to cooking their supper. This is David’s adaptation of salt-roasted chicken from an amazing cookbook designed for children. Read more on David’s day of play exploring La Cuisine est un jeu d’enfants
Poulet au Sel - Salt-Roasted Chicken
Fuss free, moist and tender chicken baked in salt, served with braised carrots and sautéed haricot verts.
Ingredients
- 1 3 1/2 lb chicken I used an organic fryer
- 1 herb bouquet bay, rosemary, & thyme - optional
- 1 large shallot(s) quartered - optional
- 12 cups coarse salt I used Morton's kosher salt
Instructions
- Wash and completely dry the chicken.
- I let mine sit on a rack in the refrigerator uncovered all day as the self-defrosting function of the fridge helps dry the chicken nicely.
- If using the herb bouquet and shallot, stuff them into the cavity of the chicken.
- No need to truss or tie the bird.
- Preheat oven to 500°F.
- Place 2 cups of salt - I used a tea cup - in the bottom of an oven-proof casserole dish that has a cover.
- Place the chicken on the bed of salt and then pour 6 more cups of salt around the chicken, making sure there is salt between the chicken and the sides of the casserole.
- Finally, cover the chicken with 4 more cups of salt. Place the lid on the casserole, and bake for 50-60 minutes.
- Remove from the oven and allow to sit for 15-20 minutes.
- Carefully remove the chicken from the casserole.
- Much of the salt will fall away. Place the salt-crusted chicken on a large cutting board, and break the remaining salt crust with a wooden spoon.
- Remove and discard the crust.
- Using a dry pastry brush, carefully brush away any remaining salt, then remove the skin from the bird.
- Slice off the meat and place on a platter to serve.
Notes
Braised carrots - per request!
This recipe is so easy that I can hardly call it a recipe. 2-3 tablespoons extra virgin olive oil
12-15 baby carrots, multicolored ones are nice
splash of Madeira
salt and pepper, to taste Heat the olive oil in a nonstick skillet (that has a tight-fitting lid) and sauté the carrots for a few minutes, shaking the pan frequently to roll the carrots. Add a splash of Madeira and cover tightly, continuing to shake the pan frequently until the carrots are tender and well caramelized on all sides - about 15 minutes. Serves 2
This recipe is so easy that I can hardly call it a recipe. 2-3 tablespoons extra virgin olive oil
12-15 baby carrots, multicolored ones are nice
splash of Madeira
salt and pepper, to taste Heat the olive oil in a nonstick skillet (that has a tight-fitting lid) and sauté the carrots for a few minutes, shaking the pan frequently to roll the carrots. Add a splash of Madeira and cover tightly, continuing to shake the pan frequently until the carrots are tender and well caramelized on all sides - about 15 minutes. Serves 2
Tried this recipe?Let us know how it was!
Tags:Chicken
All rights reserved. Perfectly Provence articles and other content may not be published, broadcast, rewritten (including translations into other languages) or redistributed without written permission. For usage information, please contact us.
Syndication Information
Affiliate Information
As an Amazon Associate, this website earns from qualifying purchases. Some recipes, posts and pages may have affiliate links. If you purchase via these links, we receive a small commission that does not impact your price. Thank you in advance for supporting our work to maintain Perfectly Provence.
Related Posts
No Comment