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Houghton Mifflin Harcourt
Life has been so busy this month with school piling on homework and all the kids getting sick. It was practically impossible for my daughter and I to try out any new recipes. Yesterday with the wind blowing and rain pounding, my mother had a craving for roasted chicken. I was happy to make it for her but I couldn’t find my recipe or remember where I got the recipe from. I decided to try out Gourmet Today’s recipe for Salt Roasted Chicken.
Salt Roasted Chicken
Active Time: 15 minutes
Start to Finish: 13 hours for overnight salting
1 (3 ½ pound) chicken, rinsed and patted dry
2 ¼ teaspoons of fine sea salt
¼ teaspoon of freshly ground black pepper
1 tablespoon unsalted butter, softened
3 ( ¼ inch thick) lemon slices
Sprinkle chicken inside and out with sea salt and pepper. Set in a shallow dish, cover loosely with plastic wrap, and refrigerate for at least 12 hours. Put a rack in the middle of oven and preheat oven to 500◦F.
Pat chicken dry. Rub skin with butter and put lemon slices in cavity. Place chicken in a small roasting pan, transfer to oven, and reduce oven temp to 425◦F. Roast chicken, basting occasionally with pan juices, until thermometer inserted 2 inches into fleshy part of thigh registers 170◦F, about 50 minutes.
Let chicken stand for 15 minutes before carving.
*Because I didn’t have much time before I had to cook the chicken, I only brined it for a few hours instead of twelve. Next time I would do it for the full twelve hours because the chicken didn’t have much flavor but it still came out almost perfect. The skin was crisp and the meat was juicy.
I can’t wait to try more recipes from Gourmet Today.