How to cook chicken on a salt bed. Rosy chicken baked with salt in the oven: the best recipes

Chicken, baked in the oven on a baking sheet with salt, turns out golden brown, juicy (even the breast) thanks to the special heat of the salt and optimally salted thanks to the salt vapor. The cooking process does not require any effort, attention or participation, but proceeds on its own. If desired, you can add any spices by placing them on the salt or inside the chicken.

The salt absorbs all the excess chicken fat, then it easily comes off the baking sheet, leaving it almost clean and not burnt. You can serve the finished chicken with vegetable side, rice or potatoes and sauces to taste.

To cook chicken with salt, you only need the chicken itself and salt, and as spices, for example, black and allspice peas:

It is better to buy chilled chicken, but frozen chicken also turns out delicious. Spread a layer of salt on a baking sheet and add black peppercorns.

Prepare the chicken: wash, dry, and poke holes in the sides to insert the wing tips to prevent them from burning. No need to salt the chicken! I repeat that it will be ideally salted in salt vapor when baking.

Place the chicken or chickens on the salt.

Then place the baking sheet with the bird in an oven preheated to 200 degrees. (Both of my chickens are one-winged...)

The approximate time for baking a chicken weighing 1-1.2 kg on salt is 1 hour or longer until the skin is crispier.

Chicken can be called a universal product, no matter how it is prepared, and one of the ways is salted chicken in the oven.

It sounds a little unusual, but it is nevertheless a great way to prepare poultry that is suitable for any feast.

By preparing the bird in this way, it will turn out very juicy, aromatic, soft and undoubtedly tasty. And the uniform golden brown crust, with a pleasant golden hue, will not leave anyone indifferent. After all, almost everyone absolutely loves this wonderful, crispy, baked chicken crust.

Poultry cooked with salt is the most practical, inexpensive way. Since only the main two products are used - chicken and salt. Everything else is up to your taste.

Cooking features

To successfully bake chicken with salt, you need to take into account some features of this cooking method. The crust, which is formed from salt, distributes the heat fairly evenly. Due to this, the meat cooks well and quickly.

When using salt, there is absolutely no possibility of uneven baking. It cannot be that part of the bird is raw, the rest is overly fried.

• It is important to consider what kind of utensils to take for cooking. It should be free and deep. Minimum 5 cm.
• The bird must be washed thoroughly under cold running water.
• To maintain a beautiful external shape and to prevent decay, the legs need to be tied.
• The thickness of the salt “cushion” should be at least 1 cm. Protection against burning depends on this.
• It is advisable to use sea salt or coarse salt.
• To avoid uneven baking, it is better to make cuts on the chicken breast in advance, then tuck the ends of the wings in there. This way the carcass will bake better and not fall apart.
• To check the readiness of the chicken, you need to make a couple of cuts in the area of ​​the sternum and legs. If the liquid is clear, then the chicken is ready; if it is cloudy, you need to bake for about 5-10 more minutes.
• It is advisable to use chilled, rather than frozen, chicken for cooking. Since ice contributes to the appearance of excess liquid, which is not desirable.
• When using a marinade with an acidic product, it is not advisable to keep the meat longer than 2 hours. Because it will be sour.
• Butter gives good juiciness, but you need to lubricate it very little, otherwise the skin will tear during baking.
• When choosing a chicken, be sure to inspect it. It should be a product with a pleasant smell, pink color, without holes or cuts.

Salted chicken recipe in the oven

The essence of this recipe is that salt is good at removing excess moisture from meat. It is like parchment and does not allow the required amount of moisture to completely evaporate from the meat.

The chicken turns out very juicy, tender, and excess moisture and juice completely accumulate inside the carcass. It's like she's stewing in her own juice.

Ingredients:

• Chicken (carcass) - 1 pc.
• Salt – 500 g.
• Vegetable oil – 2 tbsp.

Preparation procedure:

Prepare the bird carcass for cooking. If it is susceptible to freezing, be sure to defrost it well and drain the excess liquid.

Rinse the chicken thoroughly under running water and dry with a paper towel.

Trim excess fat. Cut the chicken along the breast

Grease the outside with vegetable oil to make it juicier and with a golden brown crust.

Pour salt onto a baking sheet and spread it over the bottom in an even layer.

Place the prepared carcass on top

Place in the oven, bake at 180 degrees for about 50-60 minutes. Then check the meat for doneness.

The finished dish can be safely served to the table. Guests and loved ones will be very pleased with your dish.

Bon appetit and good mood!

Salted chicken with vegetables

There are a lot of cooking options, but the main idea is the same. Place the chicken on a layer of salt and bake. The difference in the recipes is that certain spices and different ingredients are selected.

Seasonings can be combined with a salt “cushion” or rubbed into the chicken. The dish can be eaten with or without any side dish.

The carcass can be stuffed with vegetables and fruits or placed nearby. In any case, the chicken turns out very tasty. And cooking it is very fast and interesting.

Ingredients:

• Chicken - 1.5 kg.
• Lemon - 0.5 pcs.
• Salt - 1 pack
• Seasoning for chicken
• Tomato - 5 pcs.
• Eggplant - 1 pc.
• Carrots - 1 pc.
• Onion - 1 pc.
• Greenery
• Green beans-100 gr.
• Broccoli - 150 gr.

Preparation procedure:

Rinse the chicken thoroughly under running cold water, trim off all excess accumulations and areas.

Make a cut lengthwise and lay it flat

Rub both sides of the chicken with seasoning and lemon juice. Lemon juice can be squeezed directly onto the meat and rub it well over the surface.

Pour salt onto a baking sheet, preferably sea salt or coarse salt. The thickness of the layer is preferably 1.5-2 cm. Distribute it in an even layer

Place the seasoned chicken on a layer of salt. Spread it out and prepare it for baking.

To prevent burning, you can sprinkle it with vegetable oil, not a large amount. Leave to brew. Meanwhile, move on to chopping vegetables.

Cut the eggplant into half rings, medium thickness. If desired, it can be pre-peeled.

Cut the carrots into rings, maximum 0.5 cm thick. You can make them thinner, then they will cook faster

Cut the tomatoes into rings, about 1 cm thick.

Cut the onion into half rings. Take them apart into individual feathers. Place on a baking sheet

Lay out all the vegetables in layers, add salt and pepper to taste, pour over a small amount of vegetable oil. Place in a preheated oven at 180 degrees. Cook until fully cooked together with the chicken or alternately

After checking the chicken and vegetables for readiness, you can remove them from the oven and divide them into portions

The dish is ready to eat. Your loved ones will not remain hungry and will be satisfied and happy with such a delicacy.

I wish you bon appetit!

Salt crusted chicken with apple and lemon

The peculiarity of this recipe is that the chicken must be cooked completely in a crust of salt, and not on a bed of salt. The meat turns out very tender, evenly soaked in various seasonings.

Chicken prepared according to the proposed recipe is suitable for a regular lunch or dinner, as well as for a holiday table.

Usually, cooked chicken is served without the skin, as it becomes very salty during cooking, but this only makes the taste of the meat better!

Ingredients:

• Fresh chicken - 1 pc.
• Lemon - 1 pc.
• Apple - 1 pc.
• Spices for chicken
• Salt - 2 packs.
• White wine - 1 glass

Cooking method:

Rinse the chicken well first and dry it with a napkin or paper towel. Remove unnecessary parts.

Rub the carcass well with spices, outside and inside. Leave to brew

Meanwhile, cut the lemon and apple into large cubes for stuffing.

Stuff the carcass with apple and lemon mixed together.

Place white wine in a syringe. Then we introduce wine through a needle under a small layer of meat. And so you need to syringe the entire carcass.

Pour salt into a cup and add a small amount of water. This way it will stick to the meat better. Thus, forming a crust.

Place a sheet of baking paper on a baking sheet and sprinkle with dry salt. The layer should be at least 1.5 cm. Place the chicken on top.

Cover the top of the chicken with wet salt. The layer should also be at least 1.5 cm.

When the chicken is completely packed in salt, you can put it in the oven, preheated to 180 degrees. Approximately 40 minutes in time.

From the high temperature, the salt heats up and creates a hot vacuum. It cooks meat much faster, retaining all its values ​​and juices.

Due to the temperature in the oven and the excess liquid released from the chicken, the salt is pressed into a dense crust. Taking the baking sheet out of the oven, you need to split it. Then carefully remove the salt layer from the chicken. Remove the finished bird to a plate.

Chicken skin is not worth eating, unlike all meat, it is quite, very salty. Therefore, it must be removed along with salt.

The chicken is ready, you can serve it in portions with any side dish or whole on the table. I wish you bon appetit!

Chicken baked on a bed of salt, ginger and pepper

What a huge selection of options for cooking chicken. If you are a fan of spicy foods such as ginger, then this recipe option is for you. I am sure that you will be left with only positive admirations.

Ingredients:

• Chicken (carcass) - 1 pc.
• Salt - 1 pack
• Green onion (bunch) - 1 pc.
• Ginger (root) - 1 pc.
• Coriander - to taste
• Ground black pepper - to taste

Cooking method:

Finely chop the green onions and pour into a cup

Using a grater or garlic crusher, chop the garlic and add to the onion.

Using a fine grater, grate the ginger root. Transfer to garlic and onions. Mix everything

Add ground coriander and ground black pepper to the same cup. Mix everything well

Rub the chicken completely with the mixture only on the outside.

Wrap the grated chicken together with the plate in cling film and leave to marinate for 30 minutes.

After this, open the chicken, remove seasonings and herbs from it. Mix with salt, which was previously poured onto a baking sheet for further cooking.

Place the marinated chicken on top of the salt mixed with the marinade. Place in a preheated oven at 180 degrees.

We determine readiness by the juice that runs out when the meat is partially cut. The chicken is ready.

Carefully place it on a plate and you can cut it into portions. Bon appetit.

Video - recipe for chicken with wine, salt in the oven

Cooking chicken on a bed is very convenient. By observing a few points, I am sure that your results will be stunning. After all, the smells that spread throughout the apartment are drawn to the kitchen.

Such a chicken is a special indicator in the cooking of every housewife. I wish you good luck and bon appetit!

Baked chicken is loved in every family. A crispy crust and aromatic, tender meat is exactly what we want to get. Today you can buy grilled chicken in every supermarket, but can it compare with your own creation? Most likely no. In addition, the cost of purchased chickens will be several times higher. Therefore, every housewife dreams of finding a win-win recipe that would allow her to surprise her guests with juicy meat every time. Baking chicken with salt in the oven is the best way to make your dream come true.

The main problems of housewives

1. Excess or lack of spices. Both options are bad. Chicken meat has a unique delicate taste, and excess salt or pepper will simply overpower it. But even when there is not enough of it, guests may also not like the excessive sweetness of the chicken. And the most difficult thing is to control the amount of spices if the dish is cooked not in a frying pan, but in the oven. Salted chicken is the exception to the rule. The fillet will take just the right amount of salt for optimal flavor.
2. In some places the carcass burns or dries out. This is also a common problem. This can be solved using a sleeve in which the heat is distributed evenly. But if you don’t have it at hand, a pillow of salt will help.
3. Liquid and fat are rendered from the carcass, which prevents the formation of a golden crust. A thick layer of salt solves this problem too.

From this we can conclude that salted chicken in the oven is very easy to prepare and turns out delicious. So let’s take the recipe and get down to business.

Why do we actually need a salt cushion? It allows you to accumulate heat and distribute it evenly. That is, the carcass will bake faster and acquire a golden brown crust. But for this you need to pour a fairly thick layer of salt, otherwise it will play absolutely no role. In addition, there are a number of recommendations from leading chefs that are worth following.

• You won’t be able to over-salt the dish, don’t be afraid.
• Thin parts of the wings may burn. It is recommended to make cuts in the breast and hide them in it.
• It is better to tie the drumsticks with thread and tie them tightly to the chicken.
• Wash the carcass thoroughly and pat dry several times with paper towels.
• Don't count on quick results; baking with salt takes longer than just baking on a baking sheet.
• Rub the chicken with your favorite seasoning mixture inside and out. So, the meat will be more spicy and aromatic.
• The bird should be placed belly up on the baking sheet so that the juices remain inside the carcass.
• If you want to speed up the cooking process, cut the chicken into two halves. This ensures even cooking of the meat.

How to marinate chicken

A well-prepared carcass is already half the success. There are a huge number of marinades, but not all of them are ideal for poultry. Today we’ll look at those that chefs recommend for tender chicken. Since you can cook salted chicken in the oven in various ways, you can surprise your guests with different tastes every time:

1. Honey-soy marinade. Very refined and at the same time delicate. It harmonizes perfectly with poultry and is therefore recommended for cooking in the oven. Mix 3 tablespoons of vegetable oil and 2 tablespoons of liquid honey and soy sauce in one cup. This amount is enough for a kilogram of chicken. After cooking, it acquires a caramel color and rich taste. Leave the meat in the marinade for 2 - 3 hours.
2. Orange marinade. Very good for cooking whole carcasses. For a chicken weighing 1.5 kg you will need to take 7 - 8 tablespoons, a large orange, 4 tablespoons of vegetable oil and a couple of teaspoons of liquid honey. Rub the chicken with paprika, then mix the remaining marinade ingredients in a cup. Pour it over the chicken and place it in the oven without preheating it.
3. Kefir marinade. The meat according to this recipe turns out very tasty and juicy. For 1.5 kg you will need 2 tablespoons of mustard, preferably not too spicy. Add half a liter of low-fat kefir and a few garlic cloves. Additionally, it is recommended to add a couple of tablespoons of oil, a little black pepper and dried basil. This is one of the slow marinade options. Dip the chicken into this mixture and refrigerate overnight. After this, you can dry the surface of the chicken and place it on salt.
4. Bird in mayonnaise. This is the simplest and one of the most successful options. For one kilogram of carcass you need to take 120 g of mayonnaise and several cloves of garlic. Chop the garlic and mix it with mayonnaise, add black pepper. Place the meat in the marinade for several hours and then place in the oven.

For experienced cooks or beginners

Chicken cooked with salt in the oven turns out so beautiful that young housewives find it difficult to believe that they can create something like that. It's actually not that complicated. You need to try it once and make sure that it is not difficult at all. Salt baked chicken turns out juicy, but at the same time it is covered with a crispy golden crust. Every gourmet's dream.

A minimum of effort - and you too will have excellent chicken with a crust. Baked in the oven with salt, it is suitable even for baby and diet food. It is ideal not only for every day, but also looks great on the holiday table. Everyone will want not only a supplement, but will also definitely ask for the recipe.

Chicken on a bed of salt

Here the hostess has room for experimentation. You can choose any marinade, coat the chicken with mayonnaise or ketchup, and soak it in Provencal herbs, apple cider vinegar or soy sauce for several hours. This allows you to get a brighter and richer taste. In addition, marinated meat turns out juicy and cooks faster.

Chicken baked in salt in the oven is a classic with which you should begin to comprehend the basics of culinary art. Whatever cooking option you choose, the principle and features of the recipe remain the same. The chicken should be placed on a salt bed. To make the dish even more aromatic and tasty, herbs and spices are added to the salt base. You can serve chicken with any vegetables. Here, on a bed of salt, you can also lay out potato slices.

In a salt crust

Do you remember how they baked fish and potatoes in a clay crust while camping? Once cooked, it could easily be broken apart, leaving the scales and potato skins still attached. And you get aromatic fish pulp or tender baked vegetables, ready to eat.

You can do the same with meat. They rolled the chicken in salt - and oven! The recipe is extremely simple, as you can see. After a certain time, a dense crust is obtained, inside which is tender meat. The only negative is that it has to be served without a crust. It turns out too salty. You can try to cool the chicken and cut it into slices for sandwiches, then the salty crust will break off freely and serve as protection from drying out.

Cooking methods

Today we are looking at basic recipes. Chicken in the oven with salt, as already mentioned, can be prepared in different ways. That is, you can change the recipe at your discretion, add spices and herbs. So, you will need a small carcass, about a kilogram. For seasonings, it is recommended to take a couple of tablespoons of Provençal herbs and 0.5 kg of salt. In addition, take a bunch of parsley and dill, an orange and a couple of cloves of garlic.

First of all, you need to prepare the chicken. To do this, wash and dry the carcass well with a paper towel. The second point is very important, since excess moisture will interfere with baking a delicious crust.

Using a press, chop the garlic and use a fine grater to remove the zest from the orange.

Chop the greens and mix them with salt, add garlic and zest.

Place the bird in a cup with seasonings and coat it. The entire surface should be evenly covered with salt.

Preheat the oven to 180 degrees. Depending on the size, the chicken will be ready in about an hour and a half. It should be served without the skin. Fresh vegetables and herbs will be an excellent side dish.

Chicken curry

A great combination that everyone will appreciate. Curry perfectly complements the taste of poultry, making it brighter and richer. Chicken baked in salt in the oven is prepared with a minimum of ingredients. At the same time, it turns out tasty and juicy, and the crust is crispy. To prepare you will need: a small chicken carcass, a tablespoon of turmeric, a teaspoon of curry, one and a half kilograms of salt.

The cooking method differs little from those we have already discussed. The carcass needs to be prepared in a similar way, and then thoroughly rubbed with seasonings. This will improve not only the taste, but also the appearance of the bird. It turns out much more beautiful than what you can buy in the ready-made gastronomy department.

And most importantly: to cook a whole salted chicken in the oven, you need to maintain medium temperature throughout the entire cooking process. Professionals recommend 180 degrees. At this temperature, the meat cooks slowly, retaining all the juices.

It is recommended to place parchment paper with sides on a baking sheet or round frying pan. Sprinkle salt on it in a thick layer, and spread your favorite aromatic herbs and garlic on top of it. Place the chicken on a bed of salt. Place in the oven and cook over low heat for an hour. That's all you need to know to cook salted chicken in the oven. Whole fried, it turns out fantastically appetizing in appearance, aromatic, juicy and very tasty.

To check for doneness, pierce the breast or thigh with a fork. If a cloudy liquid comes out, it means you need to keep the bird in the oven a little longer. If the juice is clear, then take it out. There is no point in over-drying the bird either.

Spicy dish

A wonderful option for lovers of bright flavors is a recipe with pepper. Whole chicken baked in the oven with salt turns out very beautiful, but sometimes men find its taste too delicate. We'll fix that now. This recipe combines various seasonings, which makes the dish even more aromatic and tasty. At the same time, the recipe leaves room for your culinary creativity. You can mix the seasonings with a small amount of adjika or tomato sauce. This will improve not only the quality of the dish, but also its appearance.

To cook a whole chicken with salt, you will need to take a medium-sized carcass, wash and dry it. Immediately preheat the oven. In a large bowl, combine a few tablespoons of oil, a tablespoon of black pepper and half a teaspoon of red pepper. Add a third tablespoon each of thyme, marjoram and turmeric. Rub the mixture thoroughly over the chicken inside and out. Now all that remains is to pour about one and a half kilograms of salt into the mold. Move the chicken onto it and bake at 180 degrees. If you are cooking a whole chicken, it should spend at least an hour and a half in the oven on salt.

Chicken with lemon

If a holiday is approaching, then you really want to surprise and delight your guests! Note to the hostess: the best combination is citrus sourness and chicken meat.

Alternatively, you can cook a whole chicken baked in the oven (with salt). The recipe - step-by-step, with a detailed description of the process - will help you avoid annoying mistakes and do everything as it should. You will definitely be satisfied with the result. The chicken turns out juicy and tender, aromatic, with a beautiful crust and light sourness. At the same time, the ingredients are very simple and affordable. Judging by the reviews, salted chicken baked in the oven turns out truly magnificent.

For cooking you will need a chicken carcass weighing 1.5 kg. In addition, take 1 lemon, dried basil and thyme, and a tablespoon of oregano. Packaging of coarse salt for baking.

1. Place salt in the pan and set the oven to heat at 180 degrees.
2. Rub the birds with spices.
3. Pour boiling water over the lemon and push it entirely inside the bird. It will give a special aroma and taste.
4. Place the bird on the pillow.
5. Bake for about an hour and a half; before serving, do not forget to remove the lemon from the bird.

Feeding poultry

Chicken prepared in this way will be the best decoration for any table. Fresh and baked vegetables are best for garnishing. Don't forget to cook your greens. It will decorate the chicken and allow you to serve it truly like a king. On a large platter you can lay out lettuce leaves on which to place the bird. And on top you can stick sprigs of parsley and dill. The snow-white peaks of mashed potatoes will perfectly complement the picture. For example, look at the photos presented in the article. Salted chicken cooked in the oven turns out fantastically beautiful. I can’t even believe that such a work of art can be prepared with minimal effort. Try it, and your guests will definitely be satisfied.

Instead of a conclusion

Among the variety of recipes for cooking chicken in the oven with salt, you are sure to find one that your family will like. But even without using complex marinades, you will still prepare a delicious dish. Simply rub the bird with pepper or your favorite seasoning mixture and place on a baking sheet.

Culinary experts note that to obtain a crispy golden crust, it is best to use a dry marinade, that is, spices and vegetable oil. Tomato sauce and kefir add great flavor, but they are also sources of liquid. It is better to separate these two dishes. Either pour kefir over the bird and bake it under a tender crust, or cook it on a bed of salt.

There are many options for preparing chicken. One of the most interesting is baking the whole chicken in the oven on a bed of salt. Chicken prepared in this way tastes simply excellent, and because of its golden crust it looks great even in the photo. You definitely need to know some good recipes.

How to bake chicken with salt

Making the dish is extremely simple. Salt baked chicken turns out juicy, but covered with a crispy golden crust. Even a person who has never cooked food before can handle the cooking process with ease. This dish will be appropriate not only on an ordinary table, but also on a holiday table. It is incredibly tasty to eat and everyone who tries a portion will definitely want more.

Cooking features

There are some good useful tips, remembering and applying which you will make your dish simply divine:

1. Choose a chilled, fresh carcass with whole, light-colored skin. It will definitely need to be washed and dried, and excess subcutaneous fat should be cut off. Then you should remove the insides and neck. To bake a chicken, it must be placed on its back. If you're short on time, you can cut it along the breast and unfold it.
2. The bird's legs must be tied, otherwise it may fall apart. You can use thick thread or do it with strips of foil.
3. It is advisable to bake the dish with coarse salt, although iodized salt will not work.
4. To prevent the tips of the wings from drying out and turning black, it is advisable to wrap them in foil. You can carefully cut the breast and insert them into the holes.
5. Choose a shape so that the carcass fits freely into it. It should be covered with a salt layer no thinner than a centimeter, and preferably even thicker. This will protect the crust from burning.
6. Don't make the oven temperature too high. This will shorten the roasting time, but the skin of the bird may break.
7. To test for doneness, pierce the chicken leg where the thigh meets the drumstick. If clear juice flows out, the dish can be served. If it is cloudy, it means the meat is still raw.

Salted chicken recipe in the oven

There are a lot of cooking options, although the principle remains the same. The chicken is placed on a salt bed. The difference is what set of spices and additional ingredients will be selected. You can add seasonings either to the salted base itself or rub them on the skin of the bird. Serve the dish with any side dishes: boiled potatoes, other vegetables, cereals. Cooking salted chicken in the oven is very easy. Don't be afraid to experiment, you're unlikely to ruin anything.

Salted chicken in the oven

In the recipe, which you will learn below, the chicken is cooked not on a bed, but in a salt crust. Thanks to this, the meat turns out surprisingly tender and aromatic, and is evenly saturated with seasonings. Salt-crusted chicken is perfect for a holiday table. It is served without the skin, because the skin is oversalted during the cooking process, which, however, only enhances the taste of the meat itself.

Ingredients:

• chicken carcass – 1 pc.;
• Provençal herbs – 2 tbsp. l.;
• salt – 0.5 kg;
• parsley, dill – 1 bunch;
• orange – 1 pc.;
• garlic – 2 cloves.

Cooking method:

1. Rinse and dry the bird with a paper towel before cooking.
2. Crush the garlic. Using a fine grater, remove the zest from the orange. Chop the greens.
3. Mix dry salt with garlic. Add chopped herbs, Provencal herbs, zest. Place this entire mixture on a baking sheet.
4. Place the bird on a layer of seasoning and coat it thoroughly in it. It should all be covered with a uniform salt crust.
5. Preheat the oven to 180 degrees. Place the form with the chicken in it. Depending on the size, the salted chicken in the oven will be ready in an hour and a half. Serve it without the skin.

Chicken in the oven with salt on a baking sheet

Classic recipe. Chicken in the oven with salt is prepared with a minimum of ingredients; for the dish you do not need any expensive products or anything that is difficult to get. Meat baked in this way turns out very tasty and juicy, and the crust is crispy. Salted chicken in the oven is incredibly delicious. You definitely have to figure out how to cook it properly.

Ingredients:

• chicken carcass – 1 small;
• turmeric – 1 tbsp. l.;
• curry – 1 tsp;
• salt – 1.2-1.5 kg.

Cooking method:

1. Wash the bird and dry it with a paper towel.
2. Set the oven to preheat to 180 degrees.
3. While the cabinet reaches the desired temperature, rub the carcass with turmeric and curry. Adding these spices will improve not only the taste of the bird, but also its appearance. She will be very rosy and appetizing, she will look good even in the photo. Tie the legs and wrap the wings with foil.
4. Make a bed of salt on a baking sheet. Place the chicken on it. Place in the oven. Cook for at least 60 minutes.

Chicken in the oven with pepper and salt

Another cooking option. Chicken in the oven on a bed of salt and pepper turns out more piquant and fragrant. The combination of various spices makes this dish even tastier and more aromatic. You can mix the seasonings that will be listed in the recipe below with a small amount of adjika or tomato sauce. This will only improve the quality of the dish and its appearance. The bird will look the same as in the photo in culinary magazines.

Ingredients:

• chicken carcass – 1 pc.;
• ground black pepper – 1 tbsp. l.;
• rosemary – 1 tsp;
• olive oil – 2 tbsp. l.;
• ground red pepper – 0.5 tsp;
• mixture of marjoram, thyme, turmeric - 1 tbsp. l.;
• salt – 1-1.2 kg.

Cooking method:

1. Rinse the bird and dry it.
2. Set the oven to heat up to 180 degrees.
3. In a large bowl, stir together the oil, both peppers, rosemary and spice mixture.
4. Rub the resulting sauce thoroughly over the carcass so that it is all marinated. Tie off the legs and wings.
5. Pour the salt into an even layer into the baking dish. Place the bird in it and put it in the oven. Bake for an hour and a half.

Salted chicken with lemon

If you prepare a dish according to the following recipe, you are guaranteed to be satisfied with the result. Salted chicken with lemon takes on the freshness and slight sourness of citrus fruit. It turns out juicy and aromatic, with a beautiful crispy crust. Be sure to remember how to prepare this dish, especially if you are going to set a festive table and invite guests. It's amazingly delicious.

Ingredients:

• chicken carcass – 1 piece weighing no more than 1.5 kg;
• a mixture of dried basil, thyme, oregano - a tablespoon;
• lemon – 1 pc.;
• coarse salt – 0.6-1 kg.

Cooking method:

1. Make an even layer of salt in a baking dish.
2. Preheat the oven to 180 degrees.
3. Wash the bird, dry it and rub it with spices.
4. Pour boiling water over the lemon. Carefully push it all the way into the bird. It will make the meat juicier and more flavorful.
5. Place the chicken on the pillow.
6. Place the dish in the oven. Bake for about one and a half hours. Before serving, the lemon must be removed from the carcass.

Video: cooking chicken with salt in the oven

Guys, don't throw slippers. There is a similar recipe on the site, but it was posted so long ago and sits so “deeply” (sorry, I only found it the third time after trying different options in the search), that I really, really wanted to lift this wonderful way of baking chicken from the depths , because to describe how delicious it turns out, taking into account the minimum of effort, there are simply not enough words and epithets! This is our family's favorite baked chicken. It turns out amazingly juicy with a dry crispy crust. The chicken breast is so moist and juicy that you can't believe it's a regular baked chicken breast. I don’t know who first came up with this dish, but I would definitely erect a monument to him! I’ll tell you some more secrets on how to make the chicken turn out just right!

Ingredients for Salted Chicken:

Salt Chicken Recipe:

The recipe is so simple and straightforward that the end result is simply amazing! You will need a whole chicken carcass and a pack of salt without additives.
I'll tell you how to choose chicken successfully. If you do not have your own “trusted” company, try to take the chicken chilled under transparent film so that it can be clearly seen. Frozen chicken in colored packaging makes it difficult to tell what's inside.
The chicken should have smooth skin, without cuts or punctures. The skin should be oily, pink, with a slight yellowish tint, the pores should not be wide. It is normal if the skin on the legs is thinner, pinker and even seems to have a slightly blue tint. The skin should fit the chicken well, be taut and elastic, and in no case hang, as if the chicken had lost half a kilo))). Approximately as in the photo. If the skin is fat-free and whitish, the chicken may have been soaked in soda. If there are traces of punctures on the breast, as if from needles, the chicken was pumped with brine of unknown content. Try to lift the film and smell. In modern life, it is better to look a little arrogant in a store than to buy a product with a “smell.” The chicken should smell like fresh meat; if there is a suspicious smell of lost meat, do not take it under any circumstances. I hope these tips will be useful to you in the future.
Choosing good chicken is very important for this recipe because you end up with the pure flavor of the chicken, not masked by the marinade.

Pour the salt into a mold with sides. You can use any salt - be it fine or coarse, but preferably not iodized (they say it is bitter)

Wash the chicken, be sure to dry it with napkins or a towel, and tie the legs (I twisted a strip of foil and tied it with it - it’s very convenient). You can put paper or foil mittens on the tips of the wings. This way they won't burn or be too dry.
Place the chicken with its back down on the salt. This is imperative so that the juices remain in the chicken and do not leak onto the salt.
That's all. Absolutely nothing needs to be added or stuffed. This is unnecessary.

Now the preparation. The most important thing in our business is not to dry out the chicken. Therefore, we calculate the baking time.
At 180 degrees, a completely defrosted kg of chicken is baked for 35 minutes.
For two kilos you need about 10 hours, respectively.
I do not recommend baking at 200 degrees - the skin may burn and burst.
The whole point of this recipe is that the oven creates a sort of “salt sauna”. The salt draws moisture from the skin, making it dry and crispy and covering the chicken like parchment, preventing moisture from evaporating from the meat.
The meat remains very juicy and tender, and excess moisture and juice accumulates in the chicken’s belly.

So, put it in a hot oven and forget about it for an hour. Don’t be afraid that an hour is not enough for chicken (I know people who have dried chicken this way). Everything bakes perfectly for me. If in doubt, pierce the thigh with a toothpick - clean, clear juice will come out.
And so she, dressed up, came to us for the holiday! Look, isn't it, beauty?
Remove the chicken from the salt very carefully, lifting it upside down by the body. There is a lot of chicken juice inside (you can see in the photo that a little has leaked out under the tail), which is hot and just pours down. Try not to get it on your skin and then avoid contact with salt again. Otherwise the salt will stick to the chicken skin.

I hope this interesting recipe will be useful to you in the upcoming holidays, or simply if you come home from work tired and don’t feel like cooking at all. I had just such a case yesterday.
Anticipating questions, I want to say that the chicken is absolutely not over-salted, it absorbs as much salt as it needs. The meat turns out perfect.
The back, which was lying on the salt, is also not over-salted. If you have drained the chicken well, the salt should not stick to the skin at all.
Seasonings or stuffing, in my opinion, are unnecessary. The chicken turns out delicious on its own.
Just juicy!
You can throw away the salt. Usually it hardens and becomes a stake. It needs to be cooled and hit with a hammer. Then it’s easy to take it out and throw it away piece by piece.
Like this. I hope that those who didn’t know about this recipe will like the chicken, and my advice will be useful in life in the future.
Bon appetit!

This recipe is part of the "Cooking Together - Culinary Week" campaign. Discussion of cooking on the forum -