Noble House Salt-Baked Chicken
- Ready In:
- 3hrs
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- 2 1⁄2 cups boiling water
- 1 tangerine peel, dried (approx. 1x2-inches)
- 1 (5 lb) roasting chickens
- 5 1⁄2 teaspoons coarse sea salt, divided
- 1⁄4 cup shallot, minced
- 2 tablespoons ginger, minced
- 2 tablespoons shaoxing wine or 2 tablespoons dry sherry
- 1 tablespoon soy sauce
- 1 1⁄2 teaspoons sesame oil
- 1 teaspoon honey
- 2 green onions, cut into 1-inch pieces
- garlic chives (garnish)
directions
- Combine boiling water and tangerine peel in a bowl. Cover and let stand 30 minutes. Drain, reserving liquid and peel.
- Remove and discard giblets and neck from chicken. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat.
- Rub 1 tablespoon salt under skin and let stand 5 minutes. Rinse chicken under cold water and pat dry with paper towels.
- Place chicken on the rack of a roasting pan and let stand 1 hour at room temperature, covered with saran wrap.
- Preheat oven to 425°F.
- Remove saran wrap and transfer chicken to a work surface. Combine remaining salt, shallots, ginger, wine, soy sauce, oil, and honey in a small bowl. Rub 3 tablespoons shallot mixture inside cavity of chicken. Place onions and tangerine peel inside cavity. Rub remaining shallot mixture under loosened skin.
- Place chicken, breast side up, on the rack of a roasting pan which has been coated with cooking spray. Pour reserved tangerine soaking liquid into a shallow roasting pan and place rack in same pan. Bake at 425F for 1 hour or until a meat thermometer registers 165F and skin has turned a dark golden brown color. Let stand 15 minutes.
- You may discard skin or not. Slice and serve. Garlic chives make a wonderful garnish.
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