Fried dry salted chicken (famous recipe)

Fried dry salted chicken (famous recipe)

Category: Meat dishes

Ingredients
a hen	1 PC. weighing 1.1-1.5 kg
sea ​​salt	3/4 tsp for 0.5 kg of chicken
ground pepper
thyme, marjoram, rosemary or sage, about 1.5-2 cm long	4 small twigs

Cooking method

• There are several secrets in this recipe: the bird should be quite small in weight, as for tobacco chickens (1.1-1.5 kg), the oven should be heated unusually high for this kind of frying in a 260 ° C oven), and the bird is not salted and gloved , and by the dry salting method, keeping the salted carcass in the refrigerator for up to three days before frying it.
• The chicken meat turns out to be unusually juicy and tender, the crust is crispy. Very evenly salted.
• Rinse the chicken and dry well with paper towels. Cut off all fat near the neck and tail. Using your fingers, lift the skin towards the breast and lay there one sprig of spicy herbs.
• Season the chicken with pepper and salt on all sides. Salt a little inside. Place in an empty saucepan, cover and refrigerate. My chicken weighed a little over 2 kg and I kept it for three days in a dry salt.
• Before frying the chicken, preheat the oven to 260 ° C.
• Heat a dry skillet over medium heat on the stove. Remove the bird from the refrigerator, dry it and place it back down in the pan. She should hiss (with joy).
• Place the pan in the oven for 30 minutes, after this time remove the chicken, turn it over with the breast down, bake for 20 minutes. Then, turn it over again and bake for 10 minutes.
• Serve with Italian bread salad.
• 

Time for preparing:

2-3 days

Note

The recipe was invented by Judy Rogers, America's finest chef of Julia Child's caliber (Julia & Julia). Her "Cookbook from Cafe Zuni" is very famous, and the cafe itself is the best restaurant in the USA, it is located in San Francisco.

The recipe is considered one of the most famous in the world, as is her famous green bread salad served with chicken.

And what is her taste? Juicy or dry? A tempting recipe - does it directly ask for execution Is it necessarily sea salt?

I wrote in the recipe that it is unusually juicy. And the crust is crispy.
As for salt: try it with regular salt. I just always have different types of salt.

[mka, Marina!]

mka, Marina! A very attractive recipe! So begs to try
I took it to the bookmarks.

I would not like to offend anyone, but such a recipe on the forum has long been from Chuchelka .... Can they somehow be combined so that there are no unnecessary repetitions?
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=38542.0

Yes indeed. Then the moderator can delete the topic.

A chicken marinated for three days (or rather a chicken at the suggestion of the author) is cooked for an hour at 260 degrees? It is raw, not even completely defrosted, at this temperature it will be digested in 40 minutes, isn't it? IMHO
Marinated pork for a day (rather thick edge) at this temperature is cooked for 7 minutes on one side, and 7 minutes on the other.

Will not be overcooked, not overcooked. The author of the recipe is one of America's most acclaimed chefs. I cooked without deviating from the recipe, the result is wonderful.

Can they somehow combine so that there are no unnecessary repetitions?

Here's how the moderators will formulate it in the form of a recipe, and combine

Hello! I am writing my impressions of the chicken! Everything turned out not bad, the chicken is very tender and soft and juicy, the only salt (for my taste) is still too much. I will cook, but with less salt. Thanks for the recipe

Either the chicken was poorly dried and therefore absorbed a lot of salt, or you are using little salt.
By the way, was there sea salt? It is less salty than regular.

The salt was sea salt! And I really don't eat a lot of salt!

I don't eat salt anymore

So I'm trying! I teach everyone at home)))

MKA, thanks for the recipe. The chicken turned out to be delicious. Weighed 1.1 kg. but did it only after three days, on the fourth, before that there was no time, so the chicken was so fresh, as if it had been salted yesterday. BUT, she shot fat hard, there was a strong fumes at home, then she washed the oven for a long time, when she took it out of the oven, put it on the stove, so the chicken still sprinkled the whole stove for me. Before salting, she cut off the fat, but apparently not all. How interesting is the rest of the situation with this? And I would have done so, but when I remember about the smoke .. Thank you.

[Ananda]

Ananda, here, I am reporting - the chicken and I shoveled the whole oven. Today we no longer have the strength to launder, tomorrow we will have to scrub. The chicken lay in the refrigerator for 3 days, salted qualitatively)). The chicken is crispy and juicy.

I took this recipe from Chuchelka and cooked it in the oven and in a preheated remote control, the chicken is super!

The recipe was invented by Judy Rogers, America's finest chef of Julia Child's caliber (Julia & Julia). Her "Cookbook from Cafe Zuni" is very famous, and the cafe itself is the best restaurant in the USA, it is located in San Francisco.

The recipe is considered one of the most famous in the world, as is her famous green bread salad served with chicken.

This film is very pleasant, in the role of Meryl Streep.

Now I want to know the recipe for the famous bread salad ???

And there is a recipe, here: https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=158841.0.
True, not green salad, but Italian bread. I have to look, maybe I will find exactly the one I need.
Judy Rogers' Green Bread Salad recipe is:

For salad

230g country bread (no sourdough)
6 to 8 tablespoons mild olive oil
1-1 / 2 tablespoons champagne or white wine vinegar
Salt and freshly ground black pepper
1 tablespoon dried black currant (seen replacing with black raisins)
1 teaspoon red wine vinegar, if needed for flavor
1 tablespoon warm water
2 tablespoons pine nuts
2 to 3 cloves of garlic
1/4 cup (60 ml) green onions along with white stems
2 tablespoons lightly salted chicken stock
Several handfuls of arugula or red mustard, thoroughly washed and dried

Take yesterday's bread, solid large Italian bread is best.
Cut off the crusts, break the bread into pieces of irregular shape, brush with olive oil, dry in the oven, then sprinkle with champagne vinegar, but so that the bread does not soften; currants or raisins soaked in red wine vinegar (just pre-soaked).
Combine olive oil with champagne or white wine vinegar and salt and pepper to taste.
Place the currants in a small bowl and moisten with red wine vinegar and warm water. Set aside.
Roast pine nuts for 1-2 minutes in a frying pan or oven. Add them to a bowl of bread.
In a small skillet for 1 tbsp. l. fry the garlic and green onions along with the white parts of the stems over medium heat, stirring constantly until it becomes soft, but not for long, so as not to lose color.
Add to bread, stir. Put currants on top. Add chicken stock and mix gently again.
Peel into bread and fold to combine. Drain the swooped currants and fold into. Drop the chicken broth or lightly salted water onto the salad and fold again. The taste of a few slices of bread is a fairly full-bodied one and a dryish one. If it's mild, add salt, pepper, and / or a few drops of vinegar, and then toss well. Since the basic nature of salad bread depends on the bread you use, these adjustments can be substantial.
Place the salad in a baking dish and cover with foil.Place the salad in the oven to warm it after the chicken is cooked.

[mka]

mka, it would be very interesting

Done, edited)))

[mka]

mkaand shouldn't the name be changed to include "and Judy Rogers' green bread salad"?
Thanks for the recipes!

I think that in this topic it is generally impossible to exhibit a salad recipe, not to mention such a name change. Will be removed soon)))
I would put it in salads, but I don't have a photo.

[mka]

mka, I really liked the recipe! Thank you very much for it! But, after reading the comments about how old the oven is, the question arose: do you think your chicken can be cooked in a baking bag? Then the oven will not "suffer", and the chicken will be baked as well ...

[Mikhaska]

Mikhaska, oh, I had the same question. I soaped the oven once, I will rest and have to scrub again. All the calories from the chicken will be spent there. I think that the bag will contain humid air, but here you need to stun the chicken with dry heat. But suddenly - can I? It would be a salvation.

[AnastasiaK]

AnastasiaK, so holes can be made in the package, it is even necessary so that it does not burst from steam. Here's the moisture and will leave through them! A friend of mine often bakes potatoes with meat in a bag. The meat is very fried there. So I thought that this method can be applied to a chicken ...

[Mikhaska]

Mikhaska, AnastasiaK, can I also insert my three kopecks ?. about package ...
I usually bake chicken in a paper bag .. from sugar, if the chick is a gherkin, and if it's larger, then in a bag of flour ...

[Vinokurova]

Vinokurovawow, what a great idea. Only now I thought about what, the baking bag can withstand up to 220 degrees, and this chicken needs to be fried at the maximum, will it work in the bag? And how does the paper one behave? Does not burn?

paper how does it behave? Does not burn?

yeah ... it bakes decently ... but it comes off normally ... at least it's not difficult for me ... but I smear it in mustard ..
you can try, I think ...
if anyone tries, please unsubscribe!

: svist: again I run into sneakers,: -X but I can not be silent. In short, we take the foil and put the cross on the cross in the mold, then we put the chicken and lightly cover it with the long edges of the foil, I don't know if it's clear. In general, the structure should just cover the chicken and not fit snugly. 10 minutes before cooking, turn off the foil and the crust will be super. We make, as it were, a protective layer between the oven and the chicken, with air circulation. The foil will trap the fat without creating a greenhouse. If done in a bag or sleeve, there is a chance of getting a stew of chicken, but if you make a hole in time, then in this version you can also enjoy crispy chicken.

[Chuchundrus]

Chuchundrus, love you...

again running into sneakers

you might think they showered you with them

If you cook in a bag or in a sleeve, there is a chance of bursting the bag / sleeve. Think about the maximum temperature when using them (some 200, others 230 degrees), but here "the oven must be heated unusually high for this kind of frying in the oven 260 ° C".
Suitable with foil.

No, well, I understood everything! In foil means in foil!

Awesome recipe !!! Indeed - it melts in your mouth !!! Now I'll catch my breath after dinner and go to scrub the oven.

Here my mother asks me - is it impossible in a multicooker?

an interesting recipe ... but to wash the oven somehow not camilfo (((

and if you put a large colander on top of the chicken? it probably will not be baked ((

How easy it is to clean the oven: 🔗

In short, take the foil

put a large colander on top of the chicken

cover with long foil edges

In general, the structure should just cover the chicken and not fit snugly. 10 minutes before cooking, turn off the foil and the crust will be super.We make, as it were, a protective layer between the oven and the chicken, with air circulation. The foil will trap the fat without creating a greenhouse.

and the foil will not bake to the trigger

or deep fryer

[mka]

mka, a fun way with the oven. The ammonia is suspicious. Half a glass of ammonia, even in a closed oven, will stink so much! And will the walls not be saturated with this smell? In short, very interesting. You tried?

The ammonia is suspicious.

it doesn't stink for long, and in Soviet times, when there weren't any special bleaches, they washed them with ammonia = softened and bleached the water.

[iris. ka]

iris. ka, if ammonia is compared with oven cleaners, then the level of odors is the same, and the possibility of poisoning is much less.

[mka]

and the foil will not bake to the trigger

Taki got hot ...
But all the same, the chicken came out incredibly tasty. Moreover, with a minimum of hassle.

mka, thank you so much for the recipe!

Class! need to fry :-)

Once again I cooked the juiciest, most tender chicken. I have my thanks!

[mka]

mka, Girls, how many days should a chicken be kept in dry salting weighing 2,340? are there any norms on this score. Three days - 1.5 kg, but maybe 4-5 for me? I put the chicken in a bag, evacuated the air and sealed it with Profi Cook. I wonder if the vacuum will affect the salting process or not? It would be nice to hear your opinion!