Another fabulous Cooking Light recipe - Salt-baked Chicken

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by JennsPeeps, Jan 17, 2009.

  1. JennsPeeps

    JennsPeeps Rhymes with 'henn'

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    Jun 14, 2008
    South Puget Sound
    Tonight I made this for dinner. The result was very flavorful, juicy, and all-around delicious. I served it with stir-fried bok choy and jasmine rice. It's a keeper recipe!

    My recipe changes were to use fresh tangerine peel instead of dried, and minced green onion instead of shallots. I changed these ingredients to be more efficient in using what I already had in the kitchen.

    [​IMG]
    http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=1867578

    Traditionally, this recipe uses a whole chicken, marinated, wrapped in lotus leaves, immersed in a bed of hot rock salt in a wok, and cooked on a stovetop. The modern convenience of an oven makes it much easier to control the cooking temperature. Allowing the chicken to stand at room temperature for an hour before cooking creates succulent results. The golden color of the roasted bird also represents wealth, and serving a whole chicken is thought to ensure good luck for the coming year. Garlic chives make a memorable garnish.

    Yield
    8 servings (serving size: 3 ounces)

    Ingredients
    2 1/2 cups boiling water
    1 (1 x 2–inch) strip dried tangerine peel
    1 (4.5- to 5-pound) roasting chicken
    5 1/2 teaspoons coarse sea salt, divided
    1/4 cup finely chopped shallots
    2 tablespoons minced ginger
    2 tablespoons Shaoxing (Chinese rice wine) or dry sherry
    1 tablespoon low-sodium soy sauce
    1 1/2 teaspoons sesame oil
    1 teaspoon honey
    2 green onions, cut into 1-inch pieces
    Cooking spray
    Preparation

    1. Combine 2 1/2 cups boiling water and tangerine peel in a bowl; cover and let stand 30 minutes. Drain in a colander over a bowl, reserving liquid.

    2. Remove and discard giblets and neck from chicken. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Rub 1 tablespoon salt under skin; let stand 5 minutes. Rinse chicken under cold water; pat dry with paper towels. Place chicken on the rack of a roasting pan; let stand 1 hour at room temperature.

    3. Preheat oven to 425°.

    4. Transfer chicken to a work surface. Combine remaining 2 1/2 teaspoons salt, shallots, ginger, wine, soy sauce, oil, and honey in a small bowl. Rub 3 tablespoons shallot mixture inside cavity of chicken. Place onions and tangerine peel inside cavity. Rub remaining shallot mixture under loosened skin.

    5. Place chicken, breast side up, on the rack of a roasting pan coated with cooking spray. Pour reserved tangerine soaking liquid into a shallow roasting pan; place rack in pan. Bake at 425° for 1 hour or until a meat thermometer registers 165° and skin has turned a dark golden brown color. Let stand 15 minutes. Discard skin, and slice.


    Nutritional Information
    Calories:171
    Fat:4.4g (sat 1g,mono 1.4g,poly 1.2g)
    Protein:26.8g
    Carbohydrate:2.5g
    Fiber:0.3g
    Cholesterol:85mg
    Iron:1.6mg
    Sodium:885mg
    Calcium:21mg
     
  2. kbarrett

    kbarrett Chillin' With My Peeps

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    Nov 12, 2007
    PA
    What a great pic...beautiful presentation! It looks delicious [​IMG]

    Do you deliver??? [​IMG]
     
  3. JennsPeeps

    JennsPeeps Rhymes with 'henn'

    6,583
    14
    261
    Jun 14, 2008
    South Puget Sound
    On that's not my pic!! That's the one from cookinglight.com! [​IMG]

    Sure, I can deliver... I'll PM you my frequent flier mile number so you can ship me out. [​IMG]
     

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