Article Contents

  • 1 Features cooking
  • 2 Chicken with lemon
  • 3 The salt crust
  • 4 with garlic and cream sauce

Features cooking

Baking on salt - a special method of cooking poultry in the oven. The resulting salt crust acts as a conductor of heat the oven , evenly distributing heat and allowing all sites propechsya meat well.When using a salt there is no risk that one part and the other serves prigorit contrary, remain moist.

  • for roasting chicken whole need to find the right size or shape of the pan - such that the carcass was free to stay in it.
  • Before cooking chicken must be rinsed under running water and cut off the excess fat .
  • To carcass when baking is not "collapsed", bind her feet.Take tight string, wrap it around both legs, tighten a few times, "eight" and tie the ends into a strong unit.
  • Remember, in the case of the salt works generally "more is better than less."When the salt under the influence of the heat will begin to absorb the fat, which will expire chicke
    n, begin the natural process of salt stick to the baking surface. The thicker the layer, the better the salt "cushion" to protect from the burning crisp.Therefore generously sypte homepage salt, until it will not cover the pan for at least centimeter layer.
  • To prepare the chicken in the oven better use coarse salt , and ideally - sea salt.
  • Often, when baked completely, meat baked through uneven layers. Thin wings usually burn up, but to large parts of the heat, on the contrary, does not reach, and they remain moist.In order not to "burn" the wings, you can make small cuts on the chicken breast and season to the ends of the flaps.Thus, the bird does not fall apart, but the meat cuts will help better propechsya.
  • If you want to check if the chicken is ready, pierce it with a sharp object in the "thick" place - usually the breast or the whole leg.From puncture should leak juice.If it is transparent - so the chicken is ready, if muddy - the carcass must be dopech another 5-10 minutes.

Chicken with lemon

you will need:

  • 1 chicken carcass weighing up to half a kilogram;
  • 500 grams of coarse salt (if you are using a large baking dish, then you can increase the amount of salt);
  • 1 lemon;
  • 2 teaspoons dried Italian or Provencal herbs (such as basil, oregano, thyme).Herbs can be combined as desired.


  1. Pour salt on the pan evenly.
  2. washed chicken carcass blot with a paper towel, then rub with a mixture of dried herbs.
  3. Wash lemon, scald it with boiling water.Then, as a whole, not cutting, put it inside the carcass.Lemon "give" their meat juices and make it juicy and fragrant.
  4. Place the bird to "salt" the pan and put it in the preheated oven.Bake
  5. chicken with salt in the oven should be at a temperature of 190-200 degrees for one hour.
  6. Before serving make sure to cut the thread with legs and get out of the carcass lemon.
Cooked chicken can be eaten with the crust without fear that the dish was too salty.When roasting a whole bird in this way - on a kind of "salt pillow" ready not hen absorbs salt and can please you and your family a pleasant and delicate taste.

The salt crust

alternative 'salt cushion "can serve as another way of how to cook a chicken in the oven entirely on salt - roasting in a salt crust.

You will need:

  • 1 chicken carcass;
  • a pound of salt, meal;
  • lemon peel;
  • dry or fresh herbs.


  1. As in the previous recipe, the carcass must be washed and dried with a paper towel.
  2. Next, prepare the home cooking spice - mix the salt crystals from the dry or fresh herbs.If fresh herbs, grind them and grind with salt.Add the grated lemon zest and mix well.
  3. Pour salt flavored with a thick layer on a baking sheet.
  4. ¬ęBathe" chicken carcass in a fragrant mixture.Make sure that every part of the bird was covered with a thick crust of salt.
  5. Cook in a preheated oven at 170-180 degrees.An hour later, slightly open the oven and check for the chicken juice that flows from it.
  6. Carefully remove the hot chicken from the oven, wrap it in foil and leave it to cool briefly.
When roasting poultry this way, the crust absorbs all the salt, so it must be removed before serving.But meat lurking beneath it, is incredibly soft and juicy.

with garlic and cream sauce

Another easy and tasty recipe for chicken in the oven on salt - flavorful bird with garlic and cream sauce.

You will need:

  • 1 chicken carcass weighing half a kilogram;
  • 500 grams of salt, meal;
  • handful of fennel seeds;
  • fresh or dried herbs;
  • zest of one lemon;
  • juice of one lemon;
  • sour cream;
  • horseradish;
  • black pepper;
  • 3 heads of garlic.


  1. carcass Rinse chicken under running water and dry it with a towel on all sides.
  2. Mix fresh or dried herbs with lemon peel.Crush in a mortar dill seeds, mix them with a pinch of black pepper and add them to the grass for a special spicy flavor.Pour a spoonful of olive oil and rub the mixture into the chicken.
  3. Clean the three heads of garlic cloves and put inside the carcass.
  4. Put the chicken on the familiar salt pillow and bake in the oven at 190 degrees for one hour.

While the dish is baked, you can prepare a piquant sauce.

  1. Mix a couple of tablespoons (heaped) sour cream with one tablespoon of horseradish.
  2. Pour a mixture of juice of one lemon and sprinkle in a little pepper.
  3. Add a little olive oil and mix thoroughly.

In the process of serving do not forget to take out the finished chicken roasted garlic cloves.

chicken in salt in the oven - remarkably fast and easy way to prepare the bird, which is suitable for normal dinner or for a festive table.Surprisingly soft meat and flavorful crisp certainly not leave anyone indifferent!