Chicken in the oven (minus ten)

Chicken in the oven (minus ten)

Category: Meat dishes

Ingredients
A hen	1 PC.
Salt	1 kg

Cooking method

• Anya dashed to the oven and pulled out a large frying pan, on which the chicken was sparkling with roasted roasted sides. The broiler looked amazing, and the aroma that spread through the kitchen said without a word that the chicken would taste amazing too. I could not resist:
• - Excuse me, but how did you get such a dish?
• Anya smiled:
• - A small family secret, but I willingly tell everyone. Take a pack of the most common salt, but not coarsely ground, but "Extra", pour it into a deep frying pan. Wash the chicken and put it back on the salt, light up the oven and put everything in there. All!
• - All?
• - Yes, - Anya confirmed, - in about an hour, the time depends on the size of the chicken, you can serve it to the table. See?
• I went over and looked into the pan. The amazingly roasted bird rested on small grains. They turned yellow right under the carcass, but remained white around the edges. And indeed - table salt.
• “You should take only imported chicken,” Anya instructed.
• - Why?
• - Our sinewy, poorly baked, and then - something stink!
• - But they are cheaper!
• - But inedible, - Anya snorted.
• I sighed, remembering my soup.
• - My mom called this recipe minus ten.
• - How? - I did not understand.
• Anya laughed.
• - A pack of salt once cost ten kopecks, no oil, no expensive foil or sour cream is required for this dish, so you only lose ten kopecks.
• Daria Dontsova "Manicure for the deceased"
• 🔗
• 🔗

Time for preparing:

1 hour

Note

Times have changed ... in this case "our" chicken is used.

Daria Dontsova: minus ten (chicken in the oven)

[Julcha]

Julcha My applause!
Is it really so easy to cook this chicken, as it is described in the book and what is in the picture?
How does it taste? Well describe, please! I love simple, so that it couldn't be easier recipes!

[Julcha]

Julcha My applause!
Is it really that simple and cooked this chicken, as described in the book and what is in the picture?
How does it taste? Well describe, please! I love simple, so that it couldn't be easier recipes!

Thanks a lot for the applause! I am moved
Indeed, everything is simple, and it tastes just like chicken The most precious thing in our life is time, take care of it! Thank you, Daria Arkadyevna!

I see fine salt in the photo? I thought it would be nice on the big one, what do you think?

If you haven't eaten the chicken yet, can you decorate it with herbs to make it look more spectacular?

I see fine salt in the photo? I thought it would be nice on the big one, what do you think?

The large one was not recommended ... but what prevents the experiments?

We also love this chicken very much. The most interesting thing is that it turns out to be very tender and tasty. I don't know how to explain it, but just a chicken coated with salt and baked has a slightly different taste than this one. I like chicken more on salt.

You need fine salt, such as "Extra".

Thank you very much for the salt. How much I wanted to try just this, on salt. To be honest, I don't like chicken, and any other meat, but here ... and mulberries ... I feel it will be very tasty!

Vegetarian: "Don't rub salt on her wounds!"
Greenpeace officer: "It's a pity for a bird!"
Broiler: "I'm lying on a sleeping bag! .."

Thank you very much for the salt. How much I wanted to try just this, on salt. To be honest, I don't like chicken, and any other meat, but here, and mulberries ... I feel it will be very tasty!

Good luck! Be sure to share your impressions

Vegetarian: "Don't rub salt on her wounds!"
Greenpeace officer: "It's a pity for a bird!"
Broiler: "I'm lying on a sleeping bag! .."
Class !!!

[ulcha]

Vegetarian: "Don't rub salt on her wounds!"
Greenpeace officer: "It's a pity for a bird!"
Broiler: "I'm lying on a sleeping bag! .."

Super!!!

ulcha I will definitely share!

[Julcha]

Julcha, a very apt name for a familiar dish - because of him, first of all, I went into this topic! And the chicken itself is very appetizing.

... can be decorated with greenery to make it look more effective?

Margit, dear, but it seems to me that everything is so thought out here, although it seems that the decoration of the dish is asking for:

... pulled out a large frying pan, on which the chicken was sparkling with roasted sides. The broiler looked delicious, and the aroma that spread through the kitchen said without a word that the chicken would taste amazing too ...

....

🔗

Medusa, very apt!

I have been cooking in this way for a long time. I also read Dontsova's. Then came the "Lazy Culinary Book". And there was this recipe.
I share how I do on Dontsova's advice. I put it only in a baking sheet, no pans. Otherwise, the whole oven is then in bloopers. I try to do it on coarse salt. Small ones are very absorbed by the chicken and the finished product may turn out to be salty. Immediately after cooking, I thoroughly cleanse of salt.
Be sure to cut the chicken along the breast, spread it, put the inner part down on a baking sheet. And now the most important thing. The oven must be preheated to 220 degrees. In this mode, bake for about 15 minutes. During this time, the crust has time to grab, which will prevent the juices from flowing out of it. Then I reduce it to 160 degrees and wait until it is completely reddened, usually for 40 minutes per one and a half kg of PS.
The taste is awesome!

I have been cooking in this way for a long time. I also read Dontsova's. Then came the "Lazy Culinary Book". And there was this recipe.
I share how I do on Dontsova's advice. I put it only in a baking sheet, no pans. Otherwise, the whole oven is then in bloopers. I try to do it on coarse salt. Small ones are very absorbed by the chicken and the finished product may turn out to be salty. Immediately after cooking, I clean thoroughly of salt.
Be sure to cut the chicken along the breast, spread it, put the inner part down on a baking sheet. And now the most important thing. The oven must be preheated to 220 degrees. In this mode, bake for about 15 minutes. During this time, the crust has time to grab, which will prevent the juices from flowing out of it. Then I reduce it to 160 degrees and wait until it is completely reddened, usually for 40 minutes per one and a half kg of PS.
The taste is awesome!

Strange, there were no blunders, if not done in a frying pan, it seems to me that more salt is needed, the area is larger, the layer is thinner ... And the salt did not absorb, even a little bit of salt turned out. And after cooking, I didn't have to clean it ... maybe it's in different ovens ..
Didn't read the cookbook, does she offer coarse salt there? So this is a different recipe

Didn't read the cookbook, does she offer coarse salt there? So this is a different recipe

I don’t remember which one she offers, I already chose this one through trial and error
But I remember exactly what you need to cut and observe the temperature regime

Guided by the principle "Practice is the criterion of knowledge", today I sculpted such a chicken from 1.8 kg of the "First Freshness" broiler, for which I put an artificial beach of fine salt Extra (about 800 g) on ​​an enamel baking sheet, opened the deceased's chest, flattened the carcass and poured a little dry spices (thyme, allspice, oregano, ginger) inside for aroma.
I laid it on the white sand with its back up and sent it to sunbathe in an oven heated to 220 C for 20 minutes. Then he lowered the temperature to 180 C and withstood the birthmark in SOLIARIA for another 60 minutes.
Received a marvelous, juicy, fragrant, moderately salted object of gluttony, with a thin, tanned, slightly crunchy skin, well received by all my taste buds and cells of the digestive tract. I didn't bother with a side dish - I fried potatoes. Bread, of course, your own.
He saluted with three toasts: to the success of a new for himself, but now proven recipe, to the health of those posting on this forum and to the repose of the chicken, having equipped for this three 100-gram shells with the purest "White Gold".
Strange, but for some reason only one leg remained from the chicken ...

Guided by the principle "Practice is the criterion of knowledge", today I sculpted such a chicken from 1.8 kg of "First Freshness" broiler

Strange, but for some reason only one leg remained from the chicken ...

A good appetite!

Young man! It's a pity we couldn't appreciate your chicken without a photo.

They love my homemade chicken prepared according to this recipe, this is how my mother cooked the chicken, now I took over the baton ...

So today I prepared it for her friends, for dinner ...

My chicken thief:

Chicken is very appetizing, beautiful. And the thief's fur coat is like a plush one, but claws ...
The recipe is very interesting, I have never heard of this method of cooking chicken. I will definitely use it.

[Julcha]

Julcha, thank you very much! The recipe is super! This is the first time I've got such a gorgeous chicken! As soon as I didn't cook it. And in sour cream, and just in the oven, and in parts, and fried, etc. But this method is the best along with chicken-tobacco. The chicken turned out to be very tasty and juicy. Thanks to everyone who suggested the correct temperature conditions! It turned out to be also one of the secrets.

It is something! I decided to cook a chicken in a simple and quick way. I had a chicken in the freezer, a small one, 800 grams. No skin (I always take it off). Thawed it, anointed it lightly with seasonings from a bag. I poured a packet of loose salt, a gray one, into a frying pan. She flattened the bird and wherever it. The oven warmed up to the maximum, somewhere over 220 degrees. The bird was baked for about an hour, the temperature did not decrease. At first, the smell was such, salty))). Apparently the salt was iodized or something. Towards the end, I slightly greased the dry parts of the surface with oil (without the skin), although it was suggested not to grease with anything.
When I took it out an hour later, it was completely baked, a crispy crust formed, under which there was a tender, not dry meat. A wonderful bird came out! I really liked that it turned out to be baked, not fried in oil.
Summary: I will definitely do this again! No hassle, but the result is excellent!

I made such a chicken again. So simple and cheap. Salt costs a penny, nothing burns, no need to follow. I put the chicken in the oven and even managed to go on business while it was baking there. Weight 1.5 kg, baked for 1.5 hours.
And the taste ..... I think!

A chicken without a skin, did not smear with anything, only herbs, seasonings.

The most unblemished recipe! N years ago, I heard about this method, getting to work by bus. There, the two ladies shared their ways of "feeding their horde without exhausting standing at the stove." I, essno, immediately tried it. Just beautiful! Moreover, I also needed to "feed my horde" without problems))) The skin turns out to be golden, delicious. The horn is not dry, even children hamster without problems. But my employee (already a former one), who is very skeptical about everything in life, has never tried to cook it for almost 10 years of my advertising this method, she says that nothing will work, and in general, I feel sorry for the salt

sorry for salt

What an original excuse!

My reaction was this There is just such a person in life - if I am looking for easier and faster ways to cook, then I am lazy and you can't eat it.

What's the salt?
Well, how does it work. If I just put the chicken on the wire rack, what's the difference. Usually I just put the chicken on the grate, from the bottom there is a special pallet, everything flows into it. It turns out a dry fried chicken. I think the salt only absorbs, you don't need to collect the melted fat later. And that's all. Or am I wrong? What is the effect of salt on chicken?

And in heated fat, you can then bake potatoes.

I believe that the salt serves as a screen that reflects the heat and therefore the chicken turns red on all sides

I believe that the salt serves as a screen that reflects the heat and therefore the chicken turns red on all sides

So it is.A very old recipe, made according to it back in the 90s))) there was always an excellent result, only the salt was kind of coarse, although, probably, this is not so important, if only it was not iodized)))

although, probably, it is not so important

I have already cooked with whatever, the result always only pleases my eaters !!!

.

I wonder ... And if you use a board of Himalayan pink salt instead of salt?

I usually bake a whole chicken in my sleeve.
And only for a reason - so that the oven inside does not get stained.
And if you bake a chicken on salt, does the fat splash heavily? Tell me who uses this method.

And if you bake a chicken on salt, does the fat splash heavily?

Absolutely not splashing. But you should not store this salt, the fat smells rancid.

I also use this recipe, for many many years since I read the book. This was one of the most beloved and non-tricky recipes. And now sometimes too. So many devices have just appeared that I don't want to turn on the oven.

And if you bake a chicken on salt, does the fat splash heavily?

Not a drop !!!

Girls, don't you need to salt the chicken, will it be salted from all sides when baking?

no need to salt the chicken

In no case !!!

Will it be salted from all sides when baking?

Exactly !!!

[Inus]

Thank you, Inus, now I will definitely cook!

And for some reason I salt.

[Yulenka]

Yulenka, what for ?

Not otherwise out of habit ...

Innochka, yes, probably out of habit! But it didn't seem too salty.

[Innochka]

Innochka, thanks for sending me to this recipe 🔗 And what do you do with salt after use?

And what do you do with salt after use?

I wash it down the sink ...

Is the breast not dry?

Is the breast not dry?

Why should she be dry ?!

Today I made a breast on salt, poured two hundred and fifty grams into the pan. At two hundred and fifty degrees - fifteen minutes, and at twenty degrees, forty minutes, it seems normal - for shawarma baked.
I think I'll add some salt to the baking paper next time.
The main thing is that there is laziness! Some kind of lazy cooking!

The recipe is as ancient as the footprint of a mammoth, and very beloved. It tastes better with coarse salt. There is no fat and soot, the crust is like on chicken - a grill from a tent with a shaverma. A recipe for all times when you need to quickly. Cook, you will not regret

Hurrah!!! how by the way and on time !!! I now urgently need to prepare a chicken for the road! the main thing is that it is blameless. I will definitely report! flew into the kitchen!
oh yes, thanks for the recipe and for raising Temko !!!