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Non-salty Salt Baked Chicken
Prep: 30 min Cook: 2 hours Servings: 4by Sherwin Faden12 recipes>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. Ingredients
- 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
Directions
1.Grind Thyme , Rosemary, Bay Leave, and Garlic (Food processor works too)2.Add Olive Oil to ground spices4.Rub the mixture on Chicken, into crevices, and under skin where possible5.Put chicken to side6.Preheat oven to 400 F7.Mix Salt, Fennel Seeds, Water, and Egg in large bowl to a moderately thick paste8.Paste should not be runny nor too dry; add salt or water to achieve pasty consistency9.Depending on size of chicken, prepare extra half batch of paste10.Place aluminum foil twice size of baking pan over baking pan11.Line bottom of foil with 1/4 to 1/3 of salt paste12.Place Chicken on top of lined foil15.Bend foil up around Chicken on sides and slightly on top; do not close foil16.Put in oven and bake at 400 F for 2 hoursSimilar Recipes
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