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SaltRoasted Chicken with Marinade Recipe

SaltRoasted Chicken with Marinade recipe and other rost chicken recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print SaltRoasted Chicken with Marinade recipe  PDF


1 Roasting chicken, 4 1/2 to
5 lbs. 1 lg Piece caul fat or
cheesecloth soaked in oil 5 lb To 6 lb coarse (kosher)
salt or rock salt MARINADE 3 sl Fresh ginger root
3 Whole garlic cloves,
lightly crushed 3 Whole scallions, cut into
3 inch sections 1 tb Peanut oil
1 tb Bean sauce
2 tb Thin soy sauce
1 tb Shao ing wine or dry sherry
1 tb Sugar
1 Whole star anise
1 ts Whole Sichuan peppercorns,
roasted 1/4 c Chicken broth
8 Whole stems Chinese parsley
Method: Salt roasting This marinade can also be used on roasted duck. S.C. Fill the chicken with the marinade, skewer it shut, and allow it to dry for 1 1/2 hours. 1. Wrap the chicken in a large piece of caul fat or cheesecloth
soaked in oil. 2. Heat the salt in a pot heavy Dutch oven, big wok or whatever can
take the heat. S.C. on top of the stove over a low flame or in the oven at 350F for at least 1 hour. Pour off some of the salt, leaving just enough to cover the bottom of the pot. Lay the chicken on top of the salt in the pot and cover it with the remaining salt. Cover the pot and bake the chicken for 1 1/2 hours. 3. Remove the chicken from the salt.
4. Pull off the salt that remains caked on the chicken. Be careful,
because the salt is hot. 5. With a paper towel, wipe away the remaining salt. (The salt in
the pot can be reused.) 6. Peel off the caul fat, drain the marinade, and cut the chicken
into bite size pieces. Serves 4 to 6 as a main course. May be served hot or cold if cold, the chicken may be prepared up to a day in advance. (Do not reheat.) Suggested beverage: Pinot Noir or Burgundy From Chinese Technique by Ken Hom with Harvey Steiman. Simon and Schuster, New York. 1981. This is a good guest food. You can appear to have mastered esoteric Oriental cooking techniques without ever having actually prepared the dish before... Unless you drop the pot on the kitchen floor and set it on fire with the hot salt, it's a pretty foolproof cooking technique. I'd serve this two recipe with hot mustard, a bowl of hoisin sauce, Chinkiang vinegar, spiced salt and a bowl of chopped green onions for dipping along with some sweet Chinese pickles and lots of ice cold Oriental beer. Heaven (And rice, of course.) Posted by Stephen Ceideberg August 12 1992.

SaltRoasted Chicken with Marinade recipe and other rost chicken recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
809 people have voted
Last Reviewed on 2019-05-21



Tuesday, May 21 2019 Download & Print SaltRoasted Chicken with Marinade recipe  PDF   Rost Chicken recipes RSS   New

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