If you decide to bake juicy chicken meat for dinner or even a festive table, then the recipe for cooking chicken with salt is what you need. Crispy crust, tender chicken meat and a minimum of hassle for preparation make this dish feasible even for inexperienced housewives. The fact is that chicken baked in salt warms up evenly in the oven precisely due to the surrounding salt crust, which acts as a reliable conductor of heat. At the same time, you should not worry about excessive salinity, because the meat will take exactly as much salt as needed (for which special thanks to osmosis).

Well, from the theoretical part of cooking, we move on to the practical one and figure out how to cook chicken with salt.

How to cook salt chicken in the oven?

Ingredients:

• chicken carcass - 1.5-2 kg;
• salt - 500 g;
• lemon - 1 pc.;
• garlic - 3 cloves.

Preparation

We wash the chicken carcass and cut off excess fat, wipe it dry with a paper towel and rub it inside with crushed garlic cloves. Dip the lemon in boiling water for 30 seconds or put it in the microwave for a similar time. We pierce the hot citrus with a knife several times and put it into the cavity of the chicken. Do not lubricate the poultry skin with anything, but leave it clean and dry!

At the bottom of a thick-walled frying pan or baking sheet, pour half a kilogram of salt, level it and put a chicken carcass on top. Cooking chicken with salt will take 1.5 hours at 200 degrees.

Salted garlic chicken is served with a side dish of baked vegetables, mashed potatoes or in addition to fresh salads. Enjoy your meal!

Chicken fried in salt

In fact, it is generally impossible to fry chicken meat in salt, but the dish got its name from the fried shiny crust, exactly like the skin of a freshly fried chicken.

Ingredients:

• chicken carcass - 1.5 kg;
• coarse salt - 500 g;
• rosemary - 2 sprigs;
• garlic - 2 cloves;
• vegetable oil - 4 tbsp. spoons.

Preparation

Before frying chicken in salt, you need to prepare a fragrant salt pillow. To do this, grind very coarse sea salt together with garlic and rosemary. We spread the resulting fragrant mass in an even layer on a baking sheet, place the chicken cut into a single layer along the breast on top of a salt pillow. The chicken cut in this way will not touch the salt directly with the meat, so its surface can be safely greased with butter or sour cream to form a golden brown crust.

Now all that remains is to send the chicken to cook on a salt pad, for 60-80 minutes at 200 degrees. We check the readiness by cutting the bird in the fleshy places: the flowing transparent juice will make it clear that the dish is ready.

I love a whole baked chicken in the oven, but as soon as I think about rubbing it with salt and garlic or marinade, my hands immediately drop - well, I don't like this activity! Until recently, I had to involve my husband in the case - he is not annoyed at all to be smeared with aromatic spices and fat up to the elbows. But then one day I found out that there is a way to bake poultry that does not require all these manipulations - this is the famous chicken on salt in the oven. The best recipe for the laziest housewives. Take a look at the recipe with the photo, and you will see that it couldn't be easier. The trick is that the chicken doesn't need to be salted. It is placed on its back in a mold or on a baking sheet sprinkled with a thick layer of table salt. For an hour and a half spent in the oven on salt, the chicken manages to get salted from the back to the legs. The meat is the most tender. But as for the crust, there is one nuance. Experience has shown that the recipe that became widely popular thanks to the writer Daria Dontsova is far from ideal. In her cookbook, she gave strict instructions: do not grease the chicken with anything, including butter. But, having cooked chicken according to this recipe, many got a delicious bird with an absolutely inedible skin. Instead of the promised crispy crust, the chicken turned out as if in dry parchment, which even the sharpest teeth could not chew. However, it turned out that the problem can be solved with two clicks. If you want the crust to be at a height too, you just need to lightly grease the bird with vegetable oil, and if you add a little aromatic spices to this oil, then you will get a real culinary masterpiece.

Ingredients:

• Chicken carcass - 1 pc (up to 2 kg)
• Salt 1 kg
• Vegetable oil - 2 tbsp. spoons
• Spices for chicken - 1.5 tsp

How to cook salt chicken in the oven

1. For cooking, take a chicken carcass of no more than 2 kg. Wash and dry the chicken carcass. Cut off a thick piece of fat, which is often found at the place where the chicken was eaten (on the belly). Remove the gland above the ponytail.

2. You can skip this step if you want an authentic version of Salted Chicken. If you want the bird to turn out fragrant, then in a bowl mix vegetable oil, spices for chicken, squeeze garlic through a press (you can chop it with a knife or grate it on a fine grater).

3. For roasting chicken, use a baking sheet or skillet without a handle. Fill with 3 -5 cm thick layer of salt. Flatten.

4. Place the chicken on its back on a layer of salt. Brush the top of the chicken with the oil and spice mixture. (Do not grease the back, otherwise the salt cannot be absorbed into the meat.) Tie the legs of the bird with a thread. The wings can be wrapped in foil so that the wings do not burn during baking. I removed the part of the wing that is not eaten and baked the chicken like this without wrapping the wings.

5. Preheat oven to 200 degrees. Place the baking sheet with the chicken in the center on the lower level in the oven and bake for 1.5-2 hours. During this time, all the fats formed will go to salt. The chicken will cook well, but the crust will remain rosy and crispy. I didn't even burn the garlic on the chicken.

6. The readiness of the chicken can be checked by making a deep puncture with a sharp knife. A clear, colorless juice should flow out. Pink juice means you need to keep the chicken in the oven a little more.

Salted chicken in the oven can be considered a unique dish. In the process of cooking, the whole poultry carcass is as if saturated with salt vapor, and the meat literally moves away from the bones and hides in the mouth. The crust is crispy, and the meat is not at all greasy. But the most interesting thing is that the dish absorbs the ideal amount of salt. It is impossible to undersalt or oversalt it. Why? Studying recipes!

If you look at the amount of ingredients, chicken baked in salt may well be considered an ascetic dish. The base recipe requires chicken and salt. Only salt is suitable not simple, but coarse grinding. In many shops you can find coarse salt from the city of Sol-Iletsk, where it is mined. Sometimes it sticks together and resembles a hard stone. Found such a copy? Take it immediately!

So, we need:

• a bird weighing 1.5 kg;
• a packet of coarse salt (stone can be used).

That's all. It remains to bake the bird and it is very simple to do it. It seems that even a child can cope with the recipe, the main thing is to buy in advance a large and juicy carcass of pale pink color (fresh). We wash the boiler under running water, wipe it dry with a paper towel: excess moisture is not needed at all for this recipe. We take a form - it is better not large and round, pour salt into it.

You should not cover the entire diameter of the baking sheet with salt: the main thing is to create a place equal in size to the carcass. It remains to place the chicken on the back and bake in a preheated oven. Cooking the dish at a temperature of 200 degrees for about 60-80 minutes.

And now let's tell you a little secret: so that the carcass is baked evenly, and the thin wings do not have time to burn, we do it simply: we make small cuts on the breast and hide the boiler wings there.

Accent! Now it is fashionable to buy salt iodized or enriched with other useful substances. But here you should not chase fashion: the classic version of inexpensive, but coarse salt with transparent crystals is enough.

Cooking recipe on a baking sheet

You can also make a salt cushion on a large baking sheet if you don't have a round shape on hand. Spread the salt evenly, forming a small circle. We spread the bird on it. Some housewives tie up the legs with a special culinary thread - try to do this and you - the chicken is fried in the oven on salt more evenly, and the skin will not crack during the baking process.

The dish is served with herbs, sauces. It is very tasty to prepare a classic tomato sauce with cilantro (as for a kebab), offer it with pickled onions, lemon wedges, herbs and fresh vegetables.

What is the ideal thickness for the salt pad? It is better if it does not exceed one centimeter.

Juicy chicken baked in salt, whole

Oven whole chicken on salt is a dish worthy of a royal serving. If you decorate it with slices of lemons, herbs, serve with cherry tomatoes or pickled gherkins, it will take the best place on the festive table and will certainly delight guests.

For baking, prepare the carcass by rinsing thoroughly in running water. Then you need to dry it with a paper towel, tie the legs, put it on a salt pillow. Some housewives put a small (250 ml) glass container with water on a baking sheet: in the process it evaporates, saturating the bird with additional moisture, so that the meat becomes even juicier. Make sure that the chicken does not burn - maintain a temperature of 150-180 degrees. The finished chicken will be golden brown, completely covered with an appetizing crust.

Our advice! A yogurt sauce with mint and fresh cucumber is suitable for such a chicken. But the main thing is to find a boiler with uniform proportions: a carcass with a huge breast, but the legs are relatively small - set aside for another dish.

With lemon, garlic and thyme

The option of chicken on salt in the oven with fragrant herbs is very fond of advising her followers, a lover of experimenting in the kitchen, culinary guru Julia Vysotskaya. The difference between the traditional recipe is in a special dressing for the chicken, with which it lubricates ready-made chicken carcasses.

The first thing to do is prepare the chicken step by step from the basic recipe. But the difference here is in the size of the "birds": for this recipe, small chickens, which are slightly beaten off beforehand, are better suited.

While the chickens are being cooked on a salt pad, make a dressing with oil. To do this, add lemon zest to the softened butter, squeeze out a little garlic, and put thyme sprigs, previously ground in a spice mortar. There is no need to add salt to the dressing! The chicken will be moderately salty anyway. It remains to grate the finished chicken carcasses with our dressing and eat with fresh bread.

Such chicken will be very good when warm, but especially tasty when cold. You can eat it yourself or use it for homemade sandwiches or salads.

On salt and pepper in the oven

You can also make the salt pillow odorous directly. To do this, just mix the spices with salt, season with black pepper and put our bird on it to bake.

What spices will give the meat flavor?

1. Oregano.
2. Thyme.
3. Provencal herbs.

It is important to take the herbs dry and then mix them with salt. And then put the bird on the mixture, whole or in pieces, bake until tender and serve with fresh asparagus salad.

Lemon recipe

Chicken and lemon are made for each other. Especially if you stuff a carcass with it and cook the chicken in the oven entirely on salt. There is one trick here: it is imperative to pour over the lemon with boiling water and rub it lightly with an iron brush. The essential oils of the fruit will open and give themselves to the meat faster.

And in parallel, you can marinate the carcass a little in the zest, grated on a fine grater. The meat will turn out to be very fragrant, tender, "inheriting" from citrus its signature acidity.

Salted chicken is a versatile, convenient, quick dish that will always turn out differently depending on the change in spices. But the main thing is that it always surprises guests with its juiciness, the amount of salt, and the unusual structure of meat, which even turns out to be similar to baked over an open fire. Try, experiment, enjoy delicious and healthy food.

Can you make something edible with a small, medium-fat broiler and a whole pound of sodium chloride? If you act according to the standard, predictable, as the time of the evening news release, the scheme is unlikely. But if you pour white crystals on a baking sheet and put a bird on top, it will turn out to be unexpectedly tasty, juicy and tender. Did you know about this baking method? Then rather learn how to cook chicken with salt in the oven. The recipe with a photo is not one, but two. But I advise you to start with the first, the main one. And you can choose the marinade at your discretion.

Juicy chicken baked in salt

The classic recipe that I read in the "ironic detective" (unexpectedly, right?) Of a well-known writer. There were only two ingredients in the original, but in the course of my experiments I decided to add more vegetable oil. Without it, the skin would become thin, dry, and tough, like parchment. Perhaps these are the features of my old gas oven. Or the carcass was unsuccessful. It was impossible to eat skin. But under it, the chicken turned out to be incomparable. So if an edible crust isn't essential, don't use butter.

Ingredients:

How to bake chicken in salt (the best and simplest recipe with a photo):

For cooking on a salt pad, it is better to take fatter chicken. Poultry can be dryish. Salt will absorb excess fat, so the dish will be extremely dietary, tasty and not bland, despite the absence of spices in the list of ingredients. It is better not to take frozen chicken either. The best option is chilled broiler meat. Look at the color of the carcass. Ideally, it is smooth, light pink, without yellow, gray or red spots. The skin should not be saggy or damaged. Wash the carcass. If there is feather residue, remove it with tweezers or scorch with a gas torch. Dry the surface of the bird with paper towels. If desired, you can grate it inside and outside with your favorite dry spices. You can limit yourself to one or two, or make a whole bouquet. Garlic, rosemary, marjoram, oregano, basil and thyme, either dried or fresh, work well with chicken. But if you want to get the natural flavor of baked chicken, nothing but salt is needed. After cooking in the oven, the chicken meat will be so juicy and moderately salty that you won't regret not adding seasoning. Experiment next time.
To avoid burning the thin first phalanx of the wings, wrap it with aluminum foil. Or cut the skin a little on the sides near the breast and "hide" the wings in the resulting "pockets".
Tie the legs to make the chicken fit more compactly in the mold. For these purposes, use a culinary thread or a strip of foil folded in several layers.
I advise covering the bottom of the baking dish with parchment, so that later it will be easier to remove the salt layer. After baking, it will harden, and it will be problematic to remove it without damaging the non-stick coating. Use the most common table salt, not extra fine and not iodized. Pour it into the mold in a layer of at least 2 cm. You may not need the whole pack.
Put the chicken on the salt and put it in the oven. It must be preheated to 180 degrees. Roasting time is calculated depending on the weight of the carcass. 45 minutes are allotted per kilogram of weight. A two-kilogram chicken will be baked for about 1.5 hours. If you are not sure about readiness, pierce the leg in the thickest place. If clear juice flows out, the dish is ready. Reddish juice means the chicken needs to be returned to the oven for another 10-15 minutes. In the original recipe, the poultry is baked only on a salt pad, without oiling. But with this cooking method, my chicken skin turned out to be very thin and dry, like parchment. It was almost impossible to eat it. This option is suitable for those who are going to eat only chicken meat, without the skin. And it turns out to be really tender, juicy and to some extent dietary (especially the breast). Maybe this is due to the peculiarities of the oven or the carcass itself, I don't know. But in the subsequent cooking of the chicken in this way, I tried to grease the surface of the chicken with vegetable oil. It turned out what we need - a ruddy and crispy top.
The finished chicken will be covered with a crispy crust, but inside it will remain surprisingly juicy and not at all bland. I especially like the breast. I have never eaten such tender "white" chicken meat.

Spicy chicken on a pillow of salt, lemon and garlic

If you have enjoyed the natural taste of chicken baked without spices, I advise you to try this cooking method. In principle, another marinade will work as well. But you certainly won't go wrong with this!

Required products:

How to cook chicken with salt and lemon in the oven (recipe with photo):

Make a marinade with oil, lemon, and spices. It will give the chicken a spicy aroma and taste, make the crust crispy, but not hard. Peel 2-3 cloves of garlic. Set aside the rest for now. Chop finely or pass through a crusher. Add spices to the garlic. I had fresh thyme and rosemary. Wash the herbs well, tear off the leaves from the stems. If the seasoning is dry, just add it to a bowl. Instead of the proposed spices, you can take your favorite ones.
Wash the lemon. Scald with boiling water. Cut in half. Squeeze the juice from one half into a bowl. Make sure that no bones get there.
Add oil. I had sunflower without smell and impurities. Olive will do too. But teach that it has a specific smell and taste with a slight bitterness.
Stir. The marinating mixture is ready. Note that no salt is added. The chicken will not be bland due to the salt pillow on which it will be baked in the oven.
Coarsely chop the remaining lemon. Remember to remove the seeds. Peel the set aside garlic. Chop into slices. Or just split the cloves into several pieces. These ingredients are needed for stuffing chicken. So the bird is saturated with aromas not only outside, but also inside. I also took a few sprigs of fresh thyme. You can replace it with a dried analogue or use other spices - oregano, basil, rosemary, Provencal herbs, marjoram, etc. Instead of lemon and spices, you can put a future side dish inside the bird - rice, boiled until half cooked and mixed with your favorite seasonings and / or dried fruits. It also tastes good with potatoes.
Prepare the main ingredient of the dish. For cooking in the oven in general and baking on salt in particular, it is better to take a medium-sized carcass, 1.5-2 kg. It will bake well inside and will not dry out. The bird should be fleshy, moderately greasy and not old. Because this recipe uses oil, you can bake both your chicken and your poultry broiler. Prepare the carcass before marinating. Pluck out the remaining feathers. If the neck is too long, cut it off. Remove the rump and excess fat from the back. Wash well. Dry. The first phalanges of the wings can be tucked under the carcass, wrapped in foil or cut off so that they do not burn when baking.
Rub the prepared poultry with ground pepper. Brush with marinade inside and out. You can put the chicken in the oven right away. And if you have time, you better marinate it. At room temperature, 30-40 minutes will be sufficient. If you plan to let the main ingredient "rest" longer, be sure to put it in the refrigerator. There he can stay up to several days.
Pour the salt onto a baking sheet. It is better to put baking paper or foil under them. This will make it easier to wash the dishes. Send the chicken on salt to the oven preheated to 180 degrees. Bake for 45 minutes per pound of poultry. Remove the chicken from the oven 1-2 times during cooking and brush it with the remaining marinade until it is crispy.
The chicken turns out to be incomparable - juicy on the inside and crispy on the outside, aromatic and moderately spicy. Remove it from the salt pad gently so that no juice spills out. First, you can burn yourself. Secondly, wet salt will stick to the bottom of the chicken and ruin its taste. Before serving, take out the lemon, garlic and herbs that were stuffed with the chicken. As a side dish, I recommend serving boiled rice or potatoes (baked, fried, mashed, cooked in pieces or whole).

More vegetable oil-based pickling mixtures

1. mustard seeds, paprika, dried or fresh garlic;
2. ground sweet paprika, black pepper, turmeric;
3. dry adjika;
4. curry mixture;
5. fresh or dried ginger with garlic and lemon zest
6. basil, oregano, thyme, rosemary;
7. marjoram, thyme, dill, basil.

There are many options for cooking chicken. One of the most interesting is roasting whole chicken in the oven on a salt pad. The chicken prepared in this way comes out simply excellent in taste, and because of the golden crust it looks great even in the photo. There are a few good recipes you need to know.

How to bake chicken in salt

Making a dish is extremely simple. Baked chicken on salt is 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, but also on a festive table. It is incredibly tasty and everyone who tastes a portion will definitely want a supplement.

Cooking features

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

1. Choose chilled fresh carcass with a light skin tone. It will definitely need to be washed and dried, and excess subcutaneous fat should be cut off. Then you should remove the insides, neck. To bake a chicken, it must be placed on the back. If you are short on time, you can cut it along the breast and unfold it.
2. The legs of the bird must be tied, otherwise it may fall apart. You can use heavy thread or use strips of foil.
3. It is advisable to bake the dish in coarse salt, moreover, iodized 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 breasts and insert them into the holes.
5. Choose a shape that fits the carcass freely. It should be filled with a salt layer not thinner than a centimeter, but even thicker, better. This will protect the crust from burning.
6. Do not set the oven temperature too high. This will shorten the baking time, but the poultry skin may burst.
7. To check the doneness, pierce the chicken leg where the thigh meets the drumstick. If clear juice flows out, then the dish can be served. If it is cloudy, then the meat is still raw.

Oven Salted Chicken Recipe

There are a lot of cooking options, although the principle remains the same. The chicken is placed on a salt pad. The difference lies in the selection of spices and additional ingredients. You can add seasonings to the salty substrate itself, or rub the skin of the bird with them. Serve the dish with any side dishes: boiled potatoes, other vegetables, cereals. Cooking chicken with salt in the oven is easy. Do not be afraid to experiment, you are unlikely to ruin something.

Chicken in salt in the oven

In the recipe below, chicken is not cooked on a pillow, but in a salt crust. Thanks to this, the meat turns out to be surprisingly tender and aromatic, it is saturated with seasonings evenly. Chicken in a salt crust is perfect for a festive table. It is served without the skin, because the latter is salted during the cooking process, which is why, however, the taste of the meat itself only benefits.

Ingredients:

• chicken carcass - 1 pc.;
• provencal 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. Use a fine grater to remove the zest from the orange. Chop the herbs.
3. Mix dry salt with garlic. Add chopped herbs, Provencal herbs, zest. Put all this mixture on a baking sheet.
4. Place the bird on a layer of seasoning and roll it thoroughly in it. All of it should be covered with a uniform salt crust.
5. Preheat oven to 180 degrees. Place the chicken mold in it. Depending on the size, the chicken on salt in the oven will be ready in an hour and a half. Serve without the skin.

Chicken in the oven with salt on a baking sheet

The classic recipe. Chicken in the oven with salt is cooked with a minimum of ingredients; you do not need any expensive products or anything that is difficult to get for the dish. The meat baked in this way turns out to be very tasty and juicy, and the crust is crispy. Salted chicken in the oven is insanely delicious. You should definitely 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, 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 not only improve the taste of the bird, but also its appearance. It will be very rosy and appetizing, it will look good even in the photo. Tie the legs and wrap the foil over the wings.
4. Make a pad 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 option for cooking. Chicken in the oven on a salt pillow with pepper turns out to be more spicy, fragrant. The combination of various spices makes this dish even tastier and more aromatic. You can mix the spices that will be listed in the recipe below with a little 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;
• a mixture of marjoram, thyme, turmeric - 1 tbsp. l .;
• salt - 1-1.2 kg.

Cooking method:

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

Chicken on salt with lemon

If you prepare a dish according to the following recipe, you are guaranteed to be satisfied with the result. Chicken on salt with lemon takes on the freshness and slightly sourness of the 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. In a baking dish, make a flat salt pad.
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. Gently tuck it whole 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 an hour and a half. Remove the lemon from the carcass before serving.

Video: cooking chicken with salt in the oven