Chicken in the oven (minus ten)

I have heard about this recipe for a long time, but for some reason I have never tried to implement it. Yesterday I looked here and made up my mind. Result: clean, beautiful, almost dietary, if you don't eat a crispy crust, but how can you refuse this crunch (!) Because it is very tasty. I almost forgot, I still sprinkled the chicken inside with seasonings from a bag, but without salt.

[Julcha]

Julcha, thanks for the recipe!
Crochet, Inna, thanks for the tips and comments!
The chicken came out cool, the crust is crispy, they fought for it. And the tips of the wings are generally mortality (I ate them myself right with the bones, I did not share them with anyone)
The only thing - the bottom crust (a narrow strip on the back) did not work out - the skin is soft, not ruddy and not crispy.
Maybe you should have warmed up the salt a little better before laying the chicken?
I put the salt in the oven to warm up, in the meantime I washed and cleaned the chicken, baked it for 250 for the first 15 minutes, then reduced it to 180.
Chicken weighing 1,700 kg was baked for 1 hour 10 minutes to 90 degrees in the breast using a heat probe.

In the photo there is something pale, in reality it is rougher.

I'll raise the recipe. I often cook a chicken like that when I have no time. It turns out very tasty!

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!

But I have a few caveats:
- I take coarse salt. With Ekstra, the salt side often becomes salty.
- I put it breast down. Then all the fats flow to the breast and it will be juicy-juicy.
- I put either an apple or an onion in the tail.
- I stuff the sliced ​​garlic under the skin. Where I can, I'll shove there.

I love these lazy recipes. I try to cook as often as possible what is simpler, but tasty.

An interesting recipe! It turned out tasty and without any hassle. 15 minutes at 250 and an hour at 180. The chicken was large - 1800, I cut it on the breast. Extra fine salt.

Girls, always cut the back of the chicken. Then the breast will be juicier.
My husband does not even eat a little dry breast, so I have already accumulated many such tricks.

I cook it constantly, put it on the back, I don't cut anything. But I'll try ...

Then the breast will be juicier.

The breast was good! And the chicken was not very thin, so there was enough juice for the breast

The only thing - the lower crust (a narrow strip on the back) did not work out - the skin is soft, not ruddy and not crispy.

My back, too, turns out pale, I turn it over and let it brown.

[toffee]

oooo, what a recipe I have undeservedly forgotten))))
I knew him long before Daria Dontsova, and who taught him I don’t remember, unfortunately, I think one of the friends of the first mother-in-law, I was 20 years old, I was a worthless hostess, but I listened to advice, glory to God was enough for this, so I learned a lot)) ))
it was in the year 93-94 approximately, along with the recipes "Chicken in a can" and "Chicken on a bottle"

toffee, Irina, thanks for raising the recipe)))
pysy ... I did not know about the temperature regime))) the oven was gas, without sensors, everything by eye)))

I have also heard this recipe for thirty years ... but I never did it.
Girls eat chicken and eat salt.

Got a question.

Is the chicken placed whole on its back on salt or ....... is the chicken cut in the breast and laid flat on the inside on the salt?

Or figs, as you like ...

[Lily]

Lily, I just did it entirely)))

[Kokoschka]

Kokoschka, I cut it on the breast and spread it, because the chicken was very large. So your option is

Or figs, as you like ...

It is also quite similar

Is the chicken placed whole on its back on salt or ....... is the chicken cut in the breast and laid flat on the inside on the salt?

I put it like this:

[Ekaterina2]

Got it girls! I will probably cut a large one!
Ekaterina2, and unlocked with entrails for salt?

[Kokoschka]

Or figs, as you like ...

Kokoschka, Lily, no difference, anything will be baked. I baked on the back, and the back was slightly saltier than the whole chicken. I didn't salt anything on purpose, maybe only inside the breast, it's still thick in this place.
Well, I reread it, as if I didn’t salt it, I just sprinkled it a bit inside with seasoning without salt.

[Kokoschka]

Kokoschka, Yes.

Thank you girls! I baked in the bag all the time, and then there is still an element of boiling, and it will feel great this way. I will definitely add garlic. I love him very much!

[Kokoschka]

Kokoschka, the difference with baking in a bag is very significant! They are just different dishes.

she's probably like my favorite grilled chicken. used to often do it in the microwave.

The breast was good! And the chicken was not very thin, so there was enough juice for the breast

It would have been cut along the back and the breast would have been even better.
If you can add perfection to a dish with a minimum of movement, why not?
I deliberately took two identical chickens and cut one in the breast, the second in the back.
The meat cut on the breast was drier, and noticeably drier.

toffee, Irina, thanks for raising the recipe)))

You are welcome. I have been trying to bring up such recipes lately. Old-timers know it and constantly use it, and newcomers are of great help.
If we all do this, the forum will liven up. It will turn from a standing pond into a river, figuratively speaking.

[toffee]

toffee, You persuaded me. I will cut the next chicken correctly.

Kokoschka, Lilya, there is no difference, anything will be baked. I baked on the back, and the back was slightly saltier than the whole chicken.

The difference is not in salinity, but in juiciness. The breast, if not twisted, is the driest part of the chicken.
And with a minimum of movements, it can be made juicier.

toffee, you persuaded me. I will cut the next chicken correctly.

Katyusha, I'm not trying to persuade you. I don’t eat this chicken.
It's just that, as they say, the devil is in the details.
From an egg, for example, you can make fried eggs, you can - an omelet, you can - poached, you can - jerk off. It seems that everything is one - an egg. And the taste at the exit is completely different.
And I do not presume to say that one is better and the other is worse. To each his own.
So it is here. Someone eats only very juicy, but someone and a little dryness does not interfere.

[Irina]

The meat cut on the breast was drier, and noticeably drier.

Irinamaybe the secret of the recipe lies in not cutting the carcass, so that the juice does not flow out? As a result, the chicken turns out to be juicier.

I put it breast down. Then all the fats flow to the breast and it will be juicy-juicy.

Irina turns skin-breast down?

Quote: toffee from Yesterday at 12:07 PM
I put it breast down. Then all the fats flow to the breast and it will be juicy-juicy.

I thought so too, but I baked on the back, and still the chicken was not dry, quite, quite, and even, on the contrary, was juicy and soft. The secret, apparently, is not in what position to put the chicken, but precisely in what NOT to CUT. IMHO.
Girls, bake and bring the news "how-cho" here! We will clarify everything, write it down, remember it!

Irina, maybe the secret of the recipe lies in not cutting the carcass, so that the juice does not flow out? As a result, the chicken turns out to be juicier.

If you just cut it, then on the back. I got it from Jamie Oliver.
Whole is also juicier if breast down.This is also his secret.
The husband is fussy, that's why she checked. Is this so or a myth.
And, indeed, if you cut it and put it breast down, it will be more juicy.

It's just that my husband hates at least a little dry breast. What is the norm for others, for him - terrible horror. So I'm collecting tips on how to make the breast juicier. I already know more than one trick. Moreover, they are all the simplest.

[Irina]

I already know more than one trick. Moreover, they are all the simplest.

Irinawell, cassaz I'm already sitting in the first row, writing! I also don't like dryness!

For frying - quickly seal the pores and do not cook for a long time. In cutlets - whipped protein is required.
Chicken breast, in my opinion, is akin to squid.
The principle is the same.

Chicken breast, in my opinion, is akin to squid.
The principle is the same.

yes, I agree, the longer you fry, the drier it turns out.

When frying, yes. Everything is simple here. High temperatures first, then quick cooking. Preferably in a sauce.
But when baked, everything is slightly different. It is important to close the pores, it is desirable to provide it with fat, you can pre-marinate it, at least in milk.
With the breast, everything is always on the verge of a foul. But there are win-win tips. For baking, I already said which ones.

I really liked the result of the breast in the microwave, Gali's recipe in a special silicone form with ALI.

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=464041.0

The breast is juicy.

I really liked the result of the breast in the microwave, Gali's recipe in a special silicone form with ALI.

An interesting recipe.
Unfortunately, I don't have a microwave at home. Only at work and my husband's in the garage. And then we use it to warm up.
Therefore, I am only on classic frying, but baking the breast is more or less strong ...

[toffee]

toffee, Irina's son came to visit and tried it. and then at work, they could not guess that it was a chicken breast. the recipe is very good!

[Irina]

Irina, once again, for the especially gifted, then we cut the chicken on the back and put it with the chest to the salt. At the beginning, increase the pace, then lower it. In the process, do not turn it over, stir the chicken with seasonings, but do not salt. Time is about 1 hour for 1 kg of poultry. So?
Lily, Lil, Galin recipe .. cooking algorithm, as for pork? or will the chest get ready faster?

[Mirabel]

Mirabel, I did Vika for 15 minutes. We really like it! Make the main sauce according to the recipe. I was afraid to oversalt, I reduced the soy sauce, it turned out undersalted ...

[Vika]

Vika, I don't usually cut chicken in this recipe. And it bakes so well. I put it breast down.
But if I cut a chicken, then on the back.
I bake at the same temperature. I fry it first at the highest, and then at the desired one.

[Irina]

Irina, Thank you

make the sauce according to the recipe

in the sense of a marinade? a whole glass of soy sauce?

[Irisha]

I bake at the same temperature.

Irishawhich one?

Top-bottom mode?

With or without convection?

[Mirabel]

Mirabel, do everything as written in the recipe.

in the sense of a marinade? a whole glass of soy sauce?

Vika, there is soy sauce for the marinade, we sell it in liter bottles
but this is ours, as in other places, I don’t know)))

Girls, I'm ashamed to recall the recipe, but EVERYTHING is outrageously simple in it: Chicken-1 pc. Salt-1 kg. Do not need anything else! A recipe from our hungry 90s, when we never heard of soy sauce. And the fact that we are all here trying to sprinkle something else in something to marinate ... so it will be another chicken. For some reason, in the 90s I did not make just such a chicken (probably there were no decent chickens), but now we eat it and I am surprised that for such a chicken, REALLY, nothing else is needed. How tasty it turns out to be and, what is important, moderately salty, is a mystery to me.

[Ilmirushka]

Ilmirushka, soy for another recipe. (for microwave.

[Lily]

Lily, yes, I realized that discussions from the recipe flowed in a different direction

What do you do with the salt then?

What do you do with the salt then?

I throw it away))

Girls, I'm ashamed to recall the recipe, but EVERYTHING is outrageously simple in it: Chicken-1 pc. Salt-1 kg. Do not need anything else! A recipe from our hungry 90s, when we never heard of soy sauce. And the fact that we are all here trying to sprinkle something else in something to marinate ... so it will be another chicken. For some reason, in the 90s I did not make just such a chicken (probably there were no decent chickens), but now we eat it and I am surprised that for such a chicken, REALLY, nothing else is needed. How delicious it is and, what is important, moderately salty, is a mystery to me.

I agree to all three hundred percent!
Girls and boys, but let's make out everything that goes beyond chicken on salt with separate recipes?

What do you do with the salt then?

threw it away. She was soaked all over with chicken fat.

[toffee]

What do you do with the salt then?

To throw away.

Are there any options?

1 x Chicken Salt-1 kg. Do not need anything else!

I wanted on the advice of Irish-toffee try adding garlic, now I have doubts, is it necessary?

For a very long time I have been cooking chicken according to this recipe, but never no I didn't add any gag.

Ilmirushka, have you tried it with garlic?

[Crochet]

Crochet, do for the first time without garlic. And so delicious!

[for the first time]

do for the first time without garlic

Catherine, allow a small correction?

On the 101st.

I have already written above more than once) that I have been cooking this chicken for sooooo many years, they do not live so much ...

It's just that I always cooked without anything, only salt and the actual chicken ...

Girls, and who bakes a chicken at what temperature, please share ...