Sensationally tender and juicy tasting CHICKEN roast...
with only ONE main ingredient...SALT.
Practically...effortless.
Well, at least as far as the roasted chicken is concerned.
After some laborious preparations during the past holiday feasting...
wouldn't it be nice to allow yourself a few lazy recipes with a great return?
***
The very first time I had quickly fixed this meal...
the expression: "keep it simple...stupid" immediately came to mind.
How long does it take to prepare this chicken?
It sure doesn't take time to salt it...stuff it in a bag and leave it alone as it seasons.
After hours of not having paid any attention to it...
crank up the oven...and, in she'll go.
I usually celebrate coming up with quicker ways to...
get things done without sacrificing the end product.
This brilliant simplicity, unfortunately, did not stem from my usual genius.
It's actually another mastermind who’s to be credited for this simplicity.
The illustrious chef Judy Rodgers experimented with this culinary spontaneity and voila...
a very popular chicken roast to be devoured daily at her restaurant Zibo Café in San Francisco.
Alright then...SALT...that's really it?
At first, when I had seen this prepared...
I was honestly sceptical...
I was honestly sceptical...
but hey, what did I really have to lose?
It did appear like maybe too much sodium was gracing this bird...
especially since I'm so careful with my salt intake!
However, after a brief search...
it confirmed how salt seals in the tasty juices without the salt intensity.
Well, that wasn't so hard to understand.
I've had plenty of opportunities to see how my body retained water...
making me look a little plumper...and not tasting of salt?!?
***
To think that the last time I had been this excited...
However, I was no where nearly as exhilarated as with this...
Super Simple Sensation!
Before, finally getting around to writing this post...
I've had the delight of making this roasted goodness a few times already.
Since the originating chef always makes this in her restaurant's brick oven...
Since the originating chef always makes this in her restaurant's brick oven...
I needed to work out the kinks, especially with how to gage the timing with the oven.
I also discovered the difference it ultimately made to have the chicken season over night.
Incredibly, the usually less than tender breast meat...
can be enjoyed with its juicy rendering ;o)
For those, who, through their culinary journey have never had...
the pleasure of experiencing this meal...
here it is...
a succulent unforgettable roast like no other...
well, at least not with just ONE ingredient!?!
Simple Stupid Salt CHICKEN roast
serves 2 people with leftovers for other recipes
or 4 smaller reasonable portions
cooked in 1 hour
Click HERE for a PRINT version
INGREDIENTS:
(American / Metric measures)
. 3 lb.(1.5kg) regular sized Chicken *
(this recipe gives better results with small chicken)
. 1 1/2 tsp.(7.5ml) sea Salt
(adjust upwards...only after the first time you tried it)
* Note: Kindly refer to a very pertinent post I had compiled about selecting humanely raised chickens for consumption.
PREPARATION:
...SEASONING the chicken:
. Preferably the day before (increases the level of flavour and moistness) or for a minimum of 8 hours...season the interior cavity with half the quantity of sea salt as well as rubbing the chicken's skin with the remaining salt.
. Place the chicken in an airtight plastic bag (making sure to take out as much air as possible) and return it to the back end of the refrigerator.
. Place the chicken in an airtight plastic bag (making sure to take out as much air as possible) and return it to the back end of the refrigerator.
...ROASTING the chicken:
. Pre-heat the oven at 425 F/220c/Gas 6-7. Position the rack at the bottom level of oven.
. Prepare a shallow parchment paper lined pan. Make sure the pan is not that much larger than the chicken itself. Spread a little olive oil (optional, however, preferrable) on the parchment paper.
. Place the chicken with its BREAST UP (wing tips tucked in) as it bakes for the first 30 minutes.
Important Note: for the chicken to cook at it's best...place the feet towards the back of the oven.
. Take the chicken out to turn it towards a BREAST DOWN position. It will bake for another 20 minutes.
Important Note: in order not to lose any juices...avoid poking the meat with a fork. Use tools that are more delicate for this handling. Possibly use, silicone tip tongs to gently nudge the chicken while picking it up from the cavity and its opposite end.
. Repeat the last step with the BREAST UP position as it will bake for the last 10 minutes.
...Let it REST before serving:
...Let it REST before serving:
. Once out of the oven, it's best to let it rest (uncovered) for another 10 minutes as the juices spread uniformly.
Optionally...a vegetable side dish could have been prepared while the chicken was roasting.
Fresh baby spinach on a bed of caramelized spanish onions, savoy cabbage as well as sweet red bell peppers.
Voila, that's really all there is to it.
Buon appetito!
You may have known about this type of roast all along and I was totally out of the loop...or...you will surely be stunned at how easy, incredibly juicy and surprisingly tasty this chicken turns out every time.
Enjoy and flavourful wishes,
Foodessa
More CHICKEN recipes and related INFO that may be of interest:
. CHICKEN 101 - Let's LEARN more ABOUT what we EAT
Posts
55 comments:
That chicken looks really moist and delicious! Simple recipes are sometimes the best.
I am addicted to salt and have a heavy hand when cooking. ;-P
Cheers,
Rosa
Hi Claudia--I have prepared roast chicken in a similar fashion--an overnight brine---that seals in the chicken's juiciness. And, if you use a humanely raised chicken, as you suggest, preferably from a local farm, the difference in flavor is astounding! You don't need much to enhance the delectable chicken flavor.
This really is simple Claudia. I can imagine the enhanced flavour the salt imparts to the chicken.
I really like this simple "stupid salt chicken. I don't think is stupid at all. I also made a simple baked chicken two day ago.
Claudia, this is a very interesting recipe! I've only heard of preparing fish (salmon) in a salt crust, but this sounds like such an easy way to roast a chicken. Will have to give it a try. Thanks for sharing!
I love the simplicity of this roasted chicken.
Looks lovely and juicy, Claudia. I have never turned my chicken upside down during cooking..found that interesting.
Knew about the salt though 'cause I made that salt/dough covering for my rib roast before the holidays. And was it ever tender!
Now that is a gorgeous, tender, and juicy looking roast chicken! Roast chicken is one of our favorite meals and I'm always looking for new ways to prepare it...I will definitely try this method. Hope you have a beautiful week, Claudia!
I've done a similar recipe using salt and a few herbs and spices. It was a recipe given to me by a chef in Charleston, S.C. when I taught cooking classes there. I also do it with pork loin and pork chops.
And, if you have room for a little more salt, my post today is seasoning French green beans with pink himalayan salt. We must be on the same culinary wave length!!
Best,
Bonnie
That is simple, I have yet to roast a chicken and this needs to be remedied.
I was sure the recipe would be one ingredient but a large quantity of it. Only 1 1/2 tsp? Wow a must try Claudia.
WOW look amazing and really Im hungry!!!! LOL gloria
I dont know how you do it! Amazing plate of fabulous looking chicken... just beautifully done perfection here!
1-1/2 teaspoons of sea salt is not a horrid amount! I love that you skipped the butter and just did the salt. (I may get the shakes when I look at the pepper though). A definite will-do. I love getting excited over something that doesn't have copious amounts of butter and chocolate!
Oh! And I think the wonderful Julia also turned her roast chicken around. (Although her recipe is not quite as simple - delightful but definitely not simple!)
Nice! Love the idea of this method with salt! The chicken looks just excellent!
It's the simple things that are trickier to prepare! I love simple food
Love the name of this amazing recipe. I can't believe it is that simple. It looks so moist and delicious. I am making this soon. Thanks!!
I always love easy to prepare chicken dishes. This chicken looks so tender, succulent and very delicious, esp. with the bed of colourful Vc.
Mmm salt and hot chicken; that would be delicious. I can imagine this gracing my family's table too. You know there is a phrase "keep it simple, stupid" and I think that works very well with the title of your post :)
Yeah Claudia, I would have been skeptical too. You explained this with such enthusiasm that the next chicken that enters our oven will be a salt seasoned only :D
Btw, we still make your SS chicken in our crockpot; my wife's favorite chicken meal so far!
Have a great one,
Frank
What a sensational looking chicken, so moist and yummy! What time should I come for dinner daaahling?
*kisses* HH
Nice recipe, Claudia - your SSS Chicken looks so simple, even I could make it ;) I imagine that this recipe really lets the delicious flavor of the bird through, especially if you use a small farm-raised or heritage variety. I can see why you've made this chicken several times! After the holidays, this recipe is a nice change from all the heavy, complicated recipes I was making :)
Have a great week! :D
beautifully done claudia! these is my kind of roast. thanks for sharing this ... have a great day.
Hi Claudia,
I read your chicken recipe yesterday but could not post a comment, don't you find it annoying when you want to comment and can't make it happen! Anyway, I'm back this morning, still in Australia but no flooding here! When I return home I will try your salted chicken recipe because it looks amazing and I love the veggies too. Today I'm feeling thankful that I can return to my home and enjoy my kitchen. Thanks for the inspiration you share here on your lovely Foodessa, as always it is much appreciated;-)Happy New Year and thanks for all your sweet comments and support, Patty
Oh my Claudia, I think your simple little recipe has just named my guilty secret....., I love salty chicken & they way you've done this has managed to keep all the moisture in, love it :)
Your chicken looks so tender and juicy! That's interesting about how the salt works- I'll have to try it the next time I roast a chicken. Thanks!
oh goodness, i love you so much right now..how easy for lazy old me!! I know I will try this soon, thanks for sharing..excited!!
sweetlife
Thanks for your tip on salting the chicken ; I watch my salt intake, also (well I just blew i tonight and ate oodles of feta cheese!) but I fix chicken so often and would love to try your tips.
this recipe reminds me of one of my all time fish recipe : cover the fish in sea salt and bake it. you may think the fish will turn out way too salty but just like you said, the salt creates a coat and keeps the moisture in making it the best fish ever.
yummy
have a wonderful day,
Roxana
Wow, this is an incredible chicken recipe and I adore the simplicity. I agree, after the bustle of the holidays, these kinds of recipes are definitely in order. I tend to not use much salt but I can see how it would really enhance the bird in all its simplicity. Thank you for sharing this. Your photos always leave me hungry!
I always have a hard time producing a juicy chicken. I was a vegetarian for years, and my meat cooking skills are lacking. I love this simple recipe! I can't wait to give it a try. Thanks for sharing, sweet woman. Eat well tomorrow!
Quick easy and moist works for me!
I have a terra cotta pot which does the trick whenever I roast chicken in it.
Making this simple recipe will bring out it's juiciness even more.
(whenever I make chicken...all my hubby has are the wings).
Maybe this way will tempt him to try it differently...and if not there will be more for me!
As the saying goes, less is moreeee n'est-ce-pas?
Bring more on like this Claudia, I love it!
Continued success to you for this wonderful Blog....Your are my favourite Chef!
Happy New year!
Nini
Happy New Year!
Nini
I love stupid simple, an dthere is nothing betterthan roast chicken. Yum!
Simple and elegant!
This looks wonderful. I often use salt rub, rather than brine for my chickens. It works well. I hope you are having a great day. Blessings...Mary
Wow Claudia, the chicken looks delicious, moist and tasty. Love your method and I'll sure use it as I started to add sea salt in my cooking :-)
Incredible. Just salt and roast. Your pictures convince me that this is a must try!
I also watch my salt intake but love how simple and succulent this chicken is.
After all of the time and effort we cooks go to make the perfect roast chicken, it only takes salt??? Your photos are mouth watering. I can see how moist the chicken looks. I am excited to try out this lovely and oh so simple recipe. Thank you.
I've not heard of roasting chicken specifically like this - but I have tried chicken roasted in a salt crust before.
It's astoundingly simple, and looks incredible juicy. I roast chicken really often - the next one will get this treatment!
Why a dish must be complicated to be delicious? This is the case with the chicken - salt is my name… well if I've just running, I need them by tons :)
All the best,
Gera
This looks amazingly fabulous, moist and yummy - not stupid :) I am making this for tommorrow night's supper. Thanks Claudia :)
chow! Devaki @ weavethousandflavors
The first time I came by and looked at this chicken, I thought to myself, "dang, I wish I could reach through the screen and eat that NOW!" I am back again to comment and still want some NOW! It does look succulent and juicy!
I love to do the salt crust on fish and beef but have not heard of this technique. By the way, I prefer to measure in metric system and got used to it in Australia (more exact to me) and wanted to know if salt weighed in grams vs. ml? Or does it not matter?? Thanks, mon belle, lovely chook!
Isn't it amazing how the simplest recipes can sometimes be the best? I've heard of this preparation method but never tried it.
I'm really enjoying all your chicken comments. Lots of fun to read and admit to being very pleased that alot of you were not aware of this technique. Good to know that I can be useful ;o)
@ Laura, at LaDivaCucina...
Yes, I too think the metric measures are more precise. In this instance, I used a dual spoon measurement where it was written in (tsp.)to(ml). I do understand your asking...I've often wondered the same thing ;o)
Ciao for now and flavourful wishes,
Claudia
Claudia, you have the best method of making the tastiest and juiciest roast chicken of all. Thanks for sharing your wonderful tips. Following your made easy demo, we shall be enjoying our favorite bird better for sure! Cheers!
I've seen this recipe several times and was always a bit skeptical too. Glad you've confirmed that it's a winner.
I've always been a big salt fan so the amount doesn't bother me.
Sam
What great tips. I have heard of brining, but not salting like this, thought it makes sense. That is how I cure duck breasts for confit and pig for roasting. Great tip and it looks delicious. I want the recipe for the bed of deliciousness it is laying on.
:)
Valerie
what an interesting concept! i'm surprised i haven't come across this before, as i'm pretty keen on salt. thanks for the eye-opener, claudia!
Like the baby spinach sitting on the bed of caramelized onions!
Cheers!
Claudia, this chicken looks to be very moist, with a lovely browned skin, too. I wonder how it would go if cooked in a clay pot? Now, I know I have one somewhere ...!
@ Valerie...the veggie sauté had no particular recipe...I was just doing my usual thing with the veggies mentioned in the post. I'm sure you would concoct a side dish just as good or better ;o)
@ Amanda and Nini who mentioned the idea of cooking this chicken in a clay pot. Unless you'll be using a shallow clay dish...anything higher will not achieve the same success. This technique of roasting has to have the heat distributed around an open-aired chicken and not enveloped in any way. I've tried it and it didn't give great results.
Hope this convinced you to put your clay pots away for at least this recipe ;o)
Thank you all for writing in.
Your comments are so appreciated.
Ciao for now and flavourful wishes,
Claudia
Claudia, I actually read this the other day from my phone but had to read-read once I was on my laptop...
Just the name has me cracking up :)
Looks perfect and amazing!
Oh dear Claudia, what a name for this chicken. haha... Hope you're enjoying it.
Have a flavourful day!
Cheers, Kristy
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