Topsy Turvy Crispy Roast Chicken With Salt Crust Seasoning Recipes

TOPSY TURVY CRISPY ROAST CHICKEN WITH SALT CRUST SEASONING

Steps:

• Mix all the seasoning mix ingredients together and store in a jar until needed.
• Remove all the wrapping from the chicken and snip the elasticated string that ties the chicken together. Wipe the chicken all over with kitchen paper to dry the skin. Sprinkle a good amount of rock salt over, making sure that you cover all the chicken. Now chill overnight or for at least 8 hours so the salt can draw out any excess moisture.
• Preheat the oven to 190C, 375F or gas mark 5.
• Remove the chicken from the fridge 30 minutes before cooking, brush and shake off the excess rock salt.
• Place the chicken in the roasting tin and season inside the cavity. Push the lemon and onion inside with the herbs. These will produce steam and flavour, to keep the chicken moist. Brush the chicken all over with melted butter or olive oil, then season liberally with the rest of the seasoning mix. (The salt makes the skin crispy and the butter will keep the chicken moist.).
• Roast the chicken, breast side up, in the centre of the oven for 1 hour, then carefully remove the chicken, and with two roasting forks to aid you, turn the chicken over, so the breast is underneath now. Continue to cook for a further 30 minutes. Then take the chicken out and turn it over once more, with the breast side up now, and continue to roast for a further 15 minutes until crispy and golden brown.
• To check that it is cooked, pierce the fattest part of the thigh with a fine skewer. If the juices are pink or show traces of blood, cook the chicken a further 10-15 minutes, then check again. If the juices are pale golden, the chicken is cooked.
• Using two forks, lift the chicken from the roasting tin onto a large plate and reserve the cooking juices. Leave for 10 minutes before carving. This allows the juices, which have risen to the surface during cooking, to be reabsorbed into the meat to give a moist texture.
• Cook's tips.
• How to make Gravy.
• Drain all but 3 tbsp of the juices from the roasting tin. Set the roasting tin on a hob and reheat the juices. Sprinkle in 2 tsp of plain flour and stir well with a wooden spoon. Gradually stir in 300ml chicken stock. Bring to the boil, stirring until thickened and smooth. Season well. If the gravy is bland, add a little mustard and a splash of soy sauce. For a special gravy, some of the stock can be replaced with red or white wine.
• Carving the Chicken.
• Hold the chicken steady with a fork, then insert a large sharp knife between the body and leg. Cut off the leg. Divide the leg in half at the joint to give a drumstick and thigh portion. Cut away the wing on the same side. Carve down the breast in thick slices. Repeat on the other side of the chicken.

CRISPY ROAST CHICKEN

Steps:

• Put beaten egg in one plate, and mixture of the dry ingredients in another.
• Roll chicken first in the egg, then in the breadcrumb mixture.
• Cook covered for an hour, uncovered for half an hour at about 180C.

GRANDMA HOLLAR'S NO BBQ SAUCE BBQ CHICKEN

Steps:

• In a large pan mix all ingredients. If making more than 3 pieces of chicken you'll want to make enough sauce to cover the chicken. We've tripled and even quadrupled the recipe before.
• Place cleaned chicken pieces in the pan.
• Cook for 20 mins at medium temperature.
• Leaving chicken in the sauce place in refrigerator until ready to grill. We have grilled immediately but it's always better if allowed to sit in the sauce. The longer the better. We often leave it over night before grilling.
• It's usually a good idea to place foil on the grill rather than cooking directly. The chicken is so tender it sometimes tends to fall apart. Don't want to lose any down in the grill.
• Grill until no pink left on the chicken.

CRISPY ROAST CHICKEN

Steps:

• Line roasting pan with foil.
• Adjust oven rack to middle position.
• Place roasting pan on rack and heat oven to 475 degrees.
• Coat V rack with cooking spray.
• Combine cornstarch and 2 teaspoons salt in small mixing bowl.
• Poke holes all over chicken skin, using skewer.
• Rub cornstarch mixture evenly over chicken.
• Remove roasting pan from oven.
• Place chicken in V-rack, wing side down.
• Roast for 15 minutes.
• Remove roasting pan from oven and, using wad of paper towels, flip chicken so that other wing is facing up.
• Roast another 15 minutes.
• Again remove roasting pan from oven and, using wad of paper towels, flip chicken so that breast side is up.
• Roast chicken another 20 minutes.
• Remove chicken from oven and insert chicken on angelfood cake pan or empty soda can.
• Rest for 10 minutes.
• Carve chicken and serve.

MARIE'S ROAST CHICKEN

Steps:

• Preheat oven to 450 degrees.
• Sprinkle salt and pepper inside and outside of chicken.
• Place celery, garlic, onion and parsley in cavity of chicken.
• Brush all over with butter.
• Cut up additional celery and onion and place under chicken.
• Place in roasting pan and bake at 450 for 15 minutes.
• Reduce oven heat to 425 and continue roasting until leg pulls apart easily- approximately 45 minutes to an hour more.
• Drippings make wonderful gravy.

CRISPY LEBANESE CHICKEN

Steps:

• Chicken should be bone in and skin on.
• Have ready some additional sea salt and lemon juice for seasoning.
• Using a sharp knife, you are going to increase the surface area of the chicken that will crisp in the pan. Make two vertical slices along either side of the bone (do not slice through the skin side) and pull meat away from bone so the chicken thigh lays flat. pan>.
• Mix together the remaining ingredients in a small bowl. Toss well with the chicken thighs in a large plastic bag or glass container. Marinade in refrigerator for 2 to 4 hours, or overnight. pan>.
• Grease bottom of large cast-iron skillet with a small amount of olive oil. Add chicken thighs, skin side down, to the pan and turn the heat to medium. pan>.
• Cook chicken thighs until golden and crisp on skin side (about 8 to 10 minutes) then flip and continue cooking until chicken is fully cooked (6 to 8 more minutes). pan>.
• Sprinkle with additional sea salt and lemon juice and serve with cauliflower rice, and Grain-Free Taboulleh and Roasted Root Vegetables with Garlic Sauce from The Healing Kitchen. pan.