Salt-Crusted Chicken — курица на соли

Приготовим сегодня курочку в духовке на соли. Блюдо получается очень нежное и сочное. Главное, что бы духовка была правильная. Всё остальное просто как один, два три. Весь рецепт на английском из 7 шагов.


— 1 chicken,
— 1 kilogram of salt.

Cook’s Note: the salt shouldn’t be iodized.


1. Take a chicken.
It should be room temperature.

2. Dry it with paper towels to remove excess moisture.

3. Cut the chicken in half.

4. Then take a baking sheet, put all salt in it, like me.

5. Place the chicken in the center.
No paper, no any specious.
Don’t afraid that your chicken will be over-salt.
No. Chicken takes as much salt as it needs.

6. Roast the chicken in the preheated oven ( 450 degrees F (230 C) about one hour, it depends on your oven, until golden brown.

7. To check if the chicken is ready, poke one with a toothpick.
Once the chicken is cooked, remove the pan from the oven.
The chicken is perfectly tender and juicy with a nice golden crust.

To check if the chicken is ready, poke one with a toothpick.
That’s it, the chicken if ready.

Serve the chicken with mashed potatoes, pasta, rice, or something vegetarian
Whatever you like, or just add some vegetables.

Bon appetit!

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