Side Pannel
Salt-Roasted Chicken with Marinade
Salt-Roasted Chicken with Marinade
- Recipe Submitted by ADMIN on 09/26/2007
Category: Chinese, Poultry
Ingredients List
- 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
Directions
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 Shaoxing 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
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 Shaoxing 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
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