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Receta Non-salty Salt Baked Chicken
by Sherwin Faden

Non-salty Salt Baked Chicken

A Spanish way to bake something and lock the moisture and flavors in. A chicken is baked in a salt paste. The paste hardens to a shell and when you break out the chicken, you have a most delicious meat.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: España Spanish
Tiempo para Cocinar: Raciónes: 4 servings

Ingredientes

  • 1 Small Whole Chicken with Skin
  • 1 Tbs Thyme
  • 1 Tbs Rosemary
  • 1 Tbs Bay leaf
  • 1 Garlic Clove
  • 2 Tbs Olive Oil
  • 1 Lemon
  • 4 Cups Salt (Roughly 2.6lbs)
  • 1/4 Cup Fennel Seeds
  • 1/2 Cup Water
  • 1 Egg
  • 1 Tsp Horseradish
  • 1 Tbs Cream
  • 1 Tbs Lemon
  • Very small pinch of salt

Direcciones

1. Grind Thyme , Rosemary, Bay Leave, and Garlic (Food processor works too)
2. Add Olive Oil to ground spices
3. Cut lemon and stuff inside chicken
4. Rub the mixture on Chicken, into crevices, and under skin where possible
5. Put chicken to side
6. Preheat oven to 400 F
7. Mix Salt, Fennel Seeds, Water, and Egg in large bowl to a moderately thick paste
8. Paste should not be runny nor too dry; add salt or water to achieve pasty consistency
9. Depending on size of chicken, prepare extra half batch of paste
10. Place aluminum foil twice size of baking pan over baking pan
11. Line bottom of foil with 1/4 to 1/3 of salt paste
12. Place Chicken on top of lined foil
13. Cover chicken with remainder of paste
14. Ensure there are no openings to the Chicken
15. Bend foil up around Chicken on sides and slightly on top; do not close foil
16. Put in oven and bake at 400 F for 2 hours
17. Chicken will come out of oven encased in a hard salt shell.
18. Break open shell by dropping on hard surface or tap with hammer.
19. Remove all of encrusting salt
20. Remove skin
21. Carve Chicken
22. Serve over mashed potatoes.
23. Dress lightly with beaten mixture of Horseradish/Cream/Lemon/Salt