Plat
One-Ingredient Roast Chicken with Kosher Salt
1 h 40Pour 4Nutri-Score C€€
C
1 h 40
1 h 40One-Ingredient Roast Chicken with Kosher Salt
recette de
Jennifer Fessler
@jenniferfessler
1 recette
1 import
0 fois cuisinée
ce qu’il vous faut
Ingrédients
whole chicken (patted very dry with paper towels)Viandes1 morceau
kosher salt (generous coating, inside and out)Épices60 g
par portion
Nutrition
410kcal
- Glucides
- 0 g
- Protéines
- 35 g
- Lipides
- 30 g
ce que vous utiliserez
Ustensiles
Four
Plat allant au four
kitchen twine
pas à pas
Préparation
- Étape 1
Preheat the oven
- Preheat the oven to 220 °C (425 °F).
- Étape 2
Dry the chicken
- Pat the chicken thoroughly dry with plenty of paper towels, inside the cavity and all over the skin.
- Étape 3
Coat generously with kosher salt
- Pour a generous amount of kosher salt over the chicken, legs up and breast up.
- Rub the salt all over the skin and inside the cavity — there is no such thing as too much.
- Étape 4
Tie the legs
- Tie the legs together with kitchen twine.
- Étape 5
Roast
- Place the chicken in a baking dish and roast at 220 °C (425 °F) for about 1 hour 30 minutes, until the skin is deeply golden and the juices run clear.
- Étape 6
Rest and serve
- Let the chicken rest briefly, then carve — the salt crust doesn't matter once you cut into it.