Video: Chef John's Salt Roasted Chicken -

Video: Chef John's Salt Roasted Chicken

See how to make earth’s easiest (and possibly tastiest) roasted chicken.

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In this video, you’ll see how to make salt-roasted chicken. It’s shockingly juicy, flavorful, and frankly amazing. And maybe the best thing about it? All you need are a whole chicken and some kosher salt. The key to the salting method is generosity; you want complete coverage with the salt. Less is not more here. Go for it, really coat the bird with that salt. Then roast it on high heat and make a super-simple sauce by deglazing the skillet. Yes, because this recipe was so simple, for no extra charge, Chef John also shows you how to make a quick thyme, lemon juice, and butter sauce. Watch the video, then get the recipe for Chef John's Salt Roasted Chicken. A simple sauce spooned over an even simpler roast chicken, what could be better? See more Chef John videos >>

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May 31, 2015 2:51 pm
FANTASTIC.. Everyone who trys this receipe RAVES about it. It is by far the simplest most OUTSTANDING roast chicken I have ever prepared. Just folo the receipe.. You'll be amazed.. The Sauce is a must.. the perfect compliment.. It's a must with this chicken. Gave my wife a birthday choice..Alaskan King Crab Legs and Lobster or Salt Chicken.. She went for the Chicken..
Mar. 4, 2015 4:19 pm
Delicious...and the sauce was fabulous. yum.
Oct. 15, 2014 5:20 pm
I've done the same technique with chicken pieces, so I knew what to expect, at least I thought so. This was AMAZING!!! Do not be afraid of the salt, it truly makes the most favorful and moist chicken ever!! I put lemon & garlic in the cavity, but do whatever you like.
Aug. 24, 2014 8:37 am
I want to make the salted chicken but I would like the recipe for lemon sauce. Please, it sounds so good.
Aug. 22, 2014 12:46 am
What if you used Rosemary instead...mmm?
Aug. 14, 2014 12:32 am
I'm looking forward to trying this. Just something to add here that my mom impressed on me. Before doing anything clean out the stuff that is inside the mom called it the "lights". I don't know if that's the spelling and anyway, probably not the correct word. If left in it does affect the flavor of the meat and it's not nice to have to deal with when you've been served without it having been removed. Just sayin'
Aug. 13, 2014 6:17 am
I tried this with a 4 1/2 lb chicken and it came out great. It was delicious...the skin was crisp and the meat was tender and juicy. The important thing is to remove the excess salt and fat from the pan if you decide to make the sauce. I followed the direction for the sauce but added a little was incredible. Guys, if you want to impress your wife by making dinner for her this is great...
i'd rather go fishin' 
Aug. 10, 2014 11:41 pm
I love the simplicity of this, and I love the way Chef John always sounds cheery, like he's having a good time...makes it non-intimidating. He's very thorough and easy to understand. That helps a lot. He explains the "Why?" of a lot of things. I like that.
Aug. 10, 2014 9:39 pm
Where do you found the recipe for the side or what was it called?
Aug. 10, 2014 8:46 pm
Maybe its because I'm a country boy and have had to clean chickens for my grandmothers when I was younger but the gland in the tail of the chicken is most often removed at time of cleaning and if not, it is easily removed with a knife. A lot of flavor is in the fat of the tail, so there is no reason to remove it. Also there were a lot of pinfeathers left on the chicken, I am not a perfectionist but also would not eat a chicken I had to finish cleaning at the meal table. Goatman
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