Chicken baked on salt
4 servings
40 minutes
Salt-baked chicken is an ancient and simple dish of Russian cuisine, rooted in the traditions of baking without oil and fat. The salt serves not just as a base but also helps retain the meat's juiciness by absorbing excess moisture and forming a flavorful crust. As a result, the chicken is tender with a rich, natural taste without additional spices. This dish is perfect for those who appreciate the natural flavor of meat. Its simplicity makes it a popular choice for both everyday dinners and festive tables. Chicken baked this way pairs especially well with fresh vegetables, herbs, and light sauces that highlight its soft texture and rich flavor.
1
Pour 1.5 kg of salt evenly over the entire surface of the baking sheet. Then place it in the oven and heat at 220 degrees.
- Coarse salt: 1500 g
2
While the oven is heating, cut the prepared chicken (washed, dried, with no entrails) along the belly (from tail to neck) and dry the inside if needed.
3
After the oven has heated up, take out the tray and place the chicken cut side down on the salt so that the chicken is fully resting on the salt, not touching the tray.
- Chicken: 1 piece
4
Set a timer for 40 minutes.