Salt-Baked Chicken

Salt-Baked Chicken - фото рецепта
Juicy chicken with a crispy dry crust, what could be tastier! This method of baking chicken is extremely simple and requires no effort, and the delicious result is beyond words! For this recipe, it is very important to choose good quality fresh chicken, as we end up with the pure taste of chicken meat, without any additional marinades or anything else. The chicken skin should be smooth without tears or punctures, taut and firm. Do not be afraid, the chicken will not be too salty, it absorbs just the right amount of salt.
Chicken Meat
4.5 lbs (whole chicken)
Salt
1 large pack (without additives)
To prepare salt-baked chicken, wash the chicken, pat it dry with paper towels or a kitchen towel. Make sure to dry the chicken well so that the salt does not stick to the skin. Tie the legs together, you can wrap the wingtips with paper or foil to prevent them from burning.
Pour salt into a baking dish with edges. Place the chicken on the salt with the back facing down. This is necessary to keep the juices inside the chicken and prevent them from leaking onto the salt.
Place the chicken in a preheated oven at 180 degrees Fahrenheit for 1 hour 20 minutes. The essence of this recipe is that the oven creates a "salt sauna." The salt absorbs moisture from the skin, making it dry and crispy, similar to parchment, and prevents moisture from evaporating from the meat. The meat remains juicy, while excess moisture and juices collect in the chicken's cavity. After the specified time, remove the chicken and check for doneness. Pierce the chicken with a toothpick, if the juice is clear, it is ready.
The most important thing is not to overcook the chicken. So, the approximate baking time can be calculated as follows: for a 2.2 lb thawed chicken, bake for 35-40 minutes. For my 4.4 lb chicken, it took 1 hour 20 minutes.
So, our salt-baked chicken is ready! Carefully transfer it to a deep dish as there will be a lot of hot juice inside.
Try to keep the juice inside, avoiding contact with the chicken skin and salt to prevent sticking. Cool the remaining salt in the dish (it will harden). Then you can break it with a hammer, remove it easily in pieces, and discard it.