Ingredients

How to make it

  • Put chicken, (breast side up), in centre of baking pan
  • spread salt around all the sides of the pan (like a picture frame) without touching the chicken
  • Put into 180*c oven (middle shelf) for between 70-90 minutes
  • Even if it looks ready before time, have patience
  • Don't forget to lick your fingers after eating
  • explanation! The salt absorbs al the fat from the chicken. It also keeps the moisture in the air which stops the chicken from burning or drying out. It also causes the chicken to maintain all the natural flavours

Reviews & Comments 53

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • mommyluvs2cook 7 years ago
    Sweetwords IMI review A Few Of Our Favorites
    Was this review helpful? Yes Flag
  • imhungry 13 years ago
    so i dont use a rack in my roasting pan, it goes straight on to the pan and surround with the salt?
    Was this review helpful? Yes Flag
    " It was excellent "
    chandrima ate it and said...
    this is too nice...
    Was this review helpful? Yes Flag
    " It was excellent "
    minitindel ate it and said...
    wow nice and juicy the way i like it yummmmm
    five

    tink
    Was this review helpful? Yes Flag
    " It was excellent "
    greenlord ate it and said...
    Definitely make sense... I love the explanation at step 6 because i couldn't figure it out. Thanks for sharing !
    Was this review helpful? Yes Flag
    " It was just okay "
    arpam ate it and said...
    Okay...here's the ruling. It's certainly true to it's name...couldn't get easier. 5 forks for that! My chicken turned out quite juicy...5 forks. That being said...I'm not my children. I don't like to drown my chicken...or any meat...in bbq sauce, ketchup, dressing or whatever. I'm a purist and love a nicely seasoned chicken that I can eat w/o adding extras. So I have to say that I'll be going back to my usual way of spicing things up w/ herbs & other flavors. So as far as taste goes, 3 forks.
    Was this review helpful? Yes Flag
    " It was just okay "
    arpam ate it and said...
    You're kidding? All I have in my freezer is chicken and I alomost feel bad cooking it again..but I have to try this. So it's a whole chicken right? Can I use just breast or pieces? I'll let you know my vote in a few days! :)
    Was this review helpful? Yes Flag
  • lilliancooks 13 years ago
    Very interesting...but I don't know if I can bring myself to do this without breaking down and seasoning it! I got a good laugh from Pointsevenout! LOL!
    Was this review helpful? Yes Flag
  • laurakaay 13 years ago
    Holy crap! That IS easy! Can't wait to try it! Cheers! ~Laura ;D
    Was this review helpful? Yes Flag
    " It was excellent "
    sweetwords ate it and said...
    Absolute genius! I used legs and thighs, our favorites. My husband ate 5 pieces, and mumbled somewhere in there that it was the best baked chicken he'd ever had. He looked so shocked, too! I lined the trays with foil, and, as the magazines say, "Cleanup was a snap!"
    Was this review helpful? Yes Flag
  • tamii 13 years ago
    I love chicken! I have a frozen chicken, that I just took out to thaw just for this recipe! I can't wait to try it out! Thank you for sharing!
    Tamii
    Was this review helpful? Yes Flag
  • theoldprof 13 years ago
    OK - that's almost voodoo, but I gotta try it!! Thanks for the share. JJ
    Was this review helpful? Yes Flag
  • pink 13 years ago
    *wink* A must try this weekend!
    Was this review helpful? Yes Flag
    " It was excellent "
    chilicat ate it and said...
    Very interesting. So simple that I have to try it.
    Was this review helpful? Yes Flag
    " It was excellent "
    trigger ate it and said...
    I have read about this technique an tried it . Trust Ronny the outcome is remarkable.
    Michael
    Was this review helpful? Yes Flag
    " It was excellent "
    momo_55grandma ate it and said...
    great idea thanks
    Was this review helpful? Yes Flag
  • pointsevenout 13 years ago
    You get:
    5 forks for EASY
    5 forks for JUICY
    5 forks for PRESENTATION
    4 forks for FLAVOR
    Was this review helpful? Yes Flag
  • pointsevenout 13 years ago
    1 cup of coarse salt should do the meal just fine. Don't sweat the extra part of a cup trying to make it 300 grams, exactly. The recipe won't suffer. But if you are used to measuring stuff in grams, then 300 it is.

    Sorry, I talk too much! :)
    Was this review helpful? Yes Flag
  • pointsevenout 13 years ago
    Kosher salt is the most expensive salt on the store shelf and if it truly doesn't need to be kosher, think I will try ice cream salt.
    I used sea salt for this first bird and it did come out very juicy, but as far as taste goes, I must have fowl birds. Not much taste there. First thing mother said was it needs more salt. hehehe. A strange comment considering the bird was surrounded with the stuff. Think I'll try your method again but add salt, pepper, rosemary and garlic under the birds skin.

    I like the way the skin crisped up. Was able to slide the skin off the meat easily. I don't eat the skin anyhow. Nice golden brown presentation color.
    Was this review helpful? Yes Flag
  • pointsevenout 13 years ago
    Suppose this Satanic ritual does work, ringing the chicken with salt, to get a very moist tasty result. Then could not the ritual be extrapolated to turkeys and never have to worry about dry breast again? There is a procedure for brining turkey to make it more flavorful. Just wondering if I can bypass the brining step and just ring my turkey with salt before popping it in the oven. Sea Salt, right? Does it hurt the flavor if other ingredients are added?

    My salt was not blessed by a Rabbi.I assume that is what you mean by kosher. Will any coarse salt do, or Sea salt?
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes