Moist and Tender Salt-Roasted Chicken it’s Child’s Play
David Scott Allen · Main Course · Poultry · Provencal Recipes · TasteWhat 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 tasteHeat 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 tasteHeat 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
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