Salt-Baked Chicken Recipe

Name: Salt-Baked Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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 425u00b0.
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 425u00b0 for 1 hour or until a meat thermometer registers 165u00b0 and skin has turned a dark golden brown color. Let stand 15 minutes. Discard skin, and slice.

1416

kcal

Calories

153

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Salt-Baked Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Salt-Baked Chicken

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