Yaroslavl Halal Grade-A Broiler Chicken Reviews
Whole Salt‑Roasted Chicken in the Oven: a lazy‑person’s easy recipe (warning: some raw chicken pics might gross you out!)
summarizeEditor's Summary
Honestly, this salt‑roasted whole chicken is the lazy‑cook’s secret weapon. You just dump a generous handful of coarse salt into a cast‑iron skillet, set the bird on its back, and let the oven do the work for about 1.5–2 hours. No basting, no extra seasoning, no flipping. The salt forms a crust that traps steam, so the meat stays juicy and falls right off the bone. It’s perfect for loading up sandwiches or tossing into a salad, especially if you grab a plump, fatty broiler‑type bird. The whole thing feels almost too easy, but the flavor and texture are surprisingly impressive.
settingsSpecifications
live_helpFeatured FAQ
Do I need to add any extra salt to the chicken before roasting?
Nope. The coarse salt you dump into the skillet creates a self‑basting environment, so the bird seasons itself as it cooks.
Can I use a regular oven‑safe pan instead of cast iron?
You can, but a heavy‑bottomed pan like cast iron or a thick stainless skillet holds heat best and avoids hot spots.
What type of chicken works best for this method?
Go for a plump, fatty broiler‑type chicken (around 2 kg or more). Thin, soup‑type birds tend to turn rubbery.
How do I prevent the chicken from becoming too salty?
The crust stays on the outside and is tossed after cooking, so the meat only picks up a mild seasoning. If you’re extra cautious, give the bird a quick rinse before serving.
Can I add herbs or aromatics for extra flavor?
Absolutely. A few sprigs of thyme, rosemary, or smashed garlic cloves tossed on top of the salt work wonders.
Is it safe to cook the chicken at 230 °C for the full 2 hours?
Yes. The salt crust shields the meat from direct heat, keeping it moist even at higher temps. Just double‑check that your oven’s temperature is accurate.
What’s the best way to check if the chicken is done?
Pop a meat thermometer into the thickest part of the thigh; you’re looking for 75 °C (165 °F). The skin should be golden and the juices should run clear.
How do I clean the skillet after the roast?
Let the salt cool and harden, then scrape it out with a spatula. A quick wipe with a damp cloth usually does the trick.
check_circlePros
- •Prep is a breeze – just salt, a skillet, and the oven. No need to baste, flip, or fuss with a bunch of spices.
- •The salt crust acts like a steam‑bag, keeping the chicken unbelievably juicy from edge to core.
- •Meat comes out tender and fall‑off‑the‑bone, making it ideal for hearty sandwiches, salads, or just digging in straight from the pan.
- •Cleanup is minimal; the crust crumbles away and you’re left with a mostly clean skillet.
- •Great value for money – any affordable broiler‑type chicken works, so you don’t have to splurge.
- •Set‑and‑forget cooking – pop it in, walk away, and come back to a perfectly roasted bird without any mid‑cook checks.
- •You can easily tweak the flavor by tossing herbs, garlic, or a splash of lemon on top of the salt before it goes in the oven.
cancelCons
- •A small or very lean bird can end up dry and rubbery, so the method shines with a plump, fatty chicken.
- •The salt crust can be a bit messy to scrape off and might leave a salty film on the pan if you don’t clean it right away.
- •You’ll need a heavy pan – cast iron or a thick‑bottomed stainless skillet that can handle 200‑230 °C without warping.
- •The skin stays soft under the salt, so you won’t get that crispy crackle some people love.
- •Occasionally you’ll bite into a stray feather if the processing missed a spot – it’s rare but can happen.
- •It takes a good chunk of time – plan for a 1.5‑2‑hour roast, which isn’t ideal for last‑minute meals.
- •Not the best choice for low‑sodium diets, since the whole bird is essentially seasoned in a salty crust.
