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Suggest a better description1. Wipe chicken with a damp cloth. Dry well with paper toweling; or hang up to dry in a cool, airy place 1 to 2 hours. 2. Place salt in a heavy iron pot slightly larger than the chicken. (If the pot is too much larger, the salt will shift too much.) Then heat over a medium flame, stirring frequently, until salt is very hot (about 30 minutes or more). 3. Scoop out some of the hot salt, leaving a layer of at least 2 inches in the bottom of the pan. (Transfer the scooped-out salt to another pan temporarily.) Place chicken, breast-side down, on the layer of salt; then return remaining hot salt, packing it around the bird with a spoon so that only the rump end is visible. 4. Cover pot tightly and reduce heat to very low. Let cook undisturbed 1 hour. Remove bird and brush off any salt that adheres. 5. Let cool slightly. Then with a cleaver, chop chicken, bones and all, in 2-inch sections; or carve Western-style. Serve hot or cold. NOTE: This chicken turns out to be not salty at all but surprisingly sweet, tender and juicy. The salt itself can be reused later. From
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Serving Size: 1 Serving (798g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 1940 | ||
Calories from Fat: 478 (25%) | ||
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Amt Per Serving | % DV | |
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Total Fat 53.1g | 71 % | |
Saturated Fat 15.5g | 77 % | |
Monounsaturated Fat 20.1g | ||
Polyunsanturated Fat 13.8g | ||
Cholesterol 172.5mg | 53 % | |
Sodium 410.5mg | 14 % | |
Potassium 7573.1mg | 199 % | |
Total Carbohydrate 367.5g | 108 % | |
Dietary Fiber 150.3g | 601 % | |
Sugars, other 217.2g | ||
Protein 104.9g | 150 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1940
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