Salt Baked Chicken Recipe

Chicken: A whole bird, about 3-4 pounds, is used for this recipe.

Coarse sea salt: This type of salt is used to create a crust around the chicken, helping to retain moisture and flavor.

Chinese five-spice powder: A blend of spices that adds a unique, aromatic flavor to the chicken.

Sesame oil: Used to rub the chicken, adding a nutty flavor and helping the spices adhere to the skin.

When preparing salt baked chicken, it's crucial to ensure the chicken is thoroughly dry before applying the chinese five-spice powder and sesame oil. This helps the spices adhere better and enhances the flavor. Additionally, make sure to use coarse sea salt rather than fine salt, as it creates a better crust and prevents the chicken from becoming overly salty.

• whole chicken - Substitute with cornish hen: Cornish hens are smaller but can be used similarly in recipes requiring a whole bird, providing a similar texture and flavor.

• whole chicken - Substitute with duck: Duck offers a richer flavor and can be used for a more gourmet twist on the traditional recipe.

• coarse sea salt - Substitute with kosher salt: Kosher salt has a similar texture and can be used in the same quantity for the salt-baking process.

• coarse sea salt - Substitute with rock salt: Rock salt is another coarse salt option that works well for creating the salt crust needed for baking.

• chinese five-spice powder - Substitute with garam masala: Garam masala provides a different but equally complex flavor profile that can add an interesting twist to the dish.

• chinese five-spice powder - Substitute with cajun seasoning: Cajun seasoning offers a spicy and aromatic alternative that can bring a new dimension to the recipe.

• sesame oil - Substitute with olive oil: Olive oil has a different flavor but can be used similarly for its richness and ability to coat the chicken.

• sesame oil - Substitute with peanut oil: Peanut oil has a high smoke point and a mild flavor, making it a good alternative for cooking the chicken.

• Allow the chicken to cool completely before storing. This helps to prevent condensation, which can make the meat soggy.

• For short-term storage, place the chicken in an airtight container or wrap it tightly with plastic wrap. Store it in the refrigerator for up to 3-4 days.

• If you plan to keep the chicken for a longer period, freezing is the best option. First, remove any excess salt from the surface of the chicken.

• Cut the chicken into smaller portions for easier thawing and reheating. Wrap each portion tightly with plastic wrap, then place them in a freezer-safe bag or container. Label with the date for easy tracking.

• When ready to use, thaw the chicken in the refrigerator overnight. Avoid thawing at room temperature to prevent bacterial growth.

• Reheat the chicken in the oven at 350°F (175°C) until it reaches an internal temperature of 165°F (74°C). This ensures the meat is heated through and safe to eat.

• For a quick reheating option, you can also use the microwave. Place the chicken on a microwave-safe plate, cover with a damp paper towel, and heat on medium power until warmed through.

• Oven Reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover chicken in an oven-safe dish.
  3. Add a splash of chicken broth or water to keep the meat moist.
  4. Cover the dish with aluminum foil to prevent drying out.
  5. Heat for about 20-25 minutes, or until the chicken is warmed through.

• Stovetop Reheating:

  1. Shred or cut the leftover chicken into smaller pieces for even heating.
  2. Heat a skillet over medium heat and add a bit of olive oil or butter.
  3. Add the chicken pieces to the skillet.
  4. Stir occasionally, heating for about 5-7 minutes until the chicken is hot.

• Microwave Reheating:

  1. Place the chicken on a microwave-safe plate.
  2. Cover it with a microwave-safe lid or another plate to trap moisture.
  3. Microwave on medium power for 2-3 minutes.
  4. Check and stir the chicken halfway through to ensure even heating.
  5. Continue heating in 1-minute intervals until the chicken is hot.

• Steaming Reheating:

  1. Fill a pot with a small amount of water and bring it to a simmer.
  2. Place the chicken in a steamer basket over the simmering water.
  3. Cover and steam for about 5-10 minutes, or until the chicken is heated through.

• Sous Vide Reheating:

  1. Preheat your sous vide machine to 140°F (60°C).
  2. Place the leftover chicken in a vacuum-sealed bag.
  3. Submerge the bag in the water bath.
  4. Heat for about 45 minutes to an hour, ensuring the chicken is thoroughly warmed.

• Oven: Used to bake the chicken at a consistent temperature of 375°F (190°C).

• Paper towels: Used to pat the chicken dry after rinsing.

• Baking tray: Provides a surface to spread the coarse sea salt and place the chicken on.

• Aluminum foil: Used to wrap the chicken and salt, ensuring even cooking and moisture retention.

• Measuring cups: Used to measure out the 4 cups of coarse sea salt.

• Measuring spoons: Used to measure the 2 tablespoons of Chinese five-spice powder and 1 tablespoon of sesame oil.

• Small bowl: Used to mix the Chinese five-spice powder and sesame oil before rubbing it on the chicken.

• Tongs: Useful for handling the chicken without contaminating other surfaces.

• Knife: Optional, but can be used to trim any excess fat or parts from the chicken before preparation.

• Cooling rack: Used to let the chicken rest after baking, ensuring it cools evenly before unwrapping and serving.

Pre-mix the spices: Combine the Chinese five-spice powder and sesame oil in advance to save time when seasoning the chicken.

Use parchment paper: Line the baking tray with parchment paper before adding the sea salt to make cleanup easier.

Quick rinse: Rinse and pat dry the chicken the night before and store it in the fridge to save time on the day of cooking.

Preheat efficiently: Start preheating your oven while you prepare the chicken to save time.