Salted Whole Chicken Recipe — Fall-Off-the-Bone!

Salted Whole Chicken (Yan Ju Ji – 鹽焗雞) is one of the most incredible ways to cook a whole chicken in Chinese cuisine. This traditional method yields a chicken that’s unbelievably tender, juicy, and so flavorful it falls right off the bone. With fragrant spices and a unique salt roasting technique, this dish is a real showstopper. Let’s dive into the recipe and make this delicious classic at home!

Salted Whole Chicken Recipe

Prep time: 15 minutes
Rest time: Overnight
Cook time: 2 hours and 15 minutes

Ingredients:
1 whole chicken (3 pounds)
1/2 teaspoon salt
2 tablespoons sesame oil
4 pounds coarse sea salt
3 pods star anise
1 cinnamon stick
2 tablespoons Sichuan peppercorns

Salted Whole Chicken Instructions

1. Prepare the chicken:

• After fully cleaning the chicken, pat it dry with paper towels.
• Season the chicken evenly with salt. Cover with plastic wrap and marinate in the fridge overnight.

2. Prep for cooking:

• The next day, pat the chicken dry again with paper towels.
• Pour the sesame oil over the chicken and rub it all over the skin.
• Wrap the chicken tightly in parchment paper and secure with cooking twine. Set aside.

3. Heat the salt and spices:

• In a large wok, combine the coarse sea salt, star anise, cinnamon stick, and Sichuan peppercorns.
• Over low heat, stir-fry the salt mixture for about 15 minutes until the salt reaches 400°F (204°C).

4. Cook the chicken in salt:

• Transfer ¼ of the hot salt mixture into a clay pot.
• Place the wrapped chicken inside, then cover with the remaining salt.
• Place the clay pot on the stove over low heat and cook until the chicken’s internal temperature reaches 165°F (about 2 hours). Add 30 minutes for each additional pound.

5. Serve:

• Remove the salt from the pot (the clean salt on top can be saved and reused).
• Carefully unwrap the chicken and transfer to a serving plate. Serve immediately and enjoy the juicy, tender flavors!

Tips & notes

• Pat the chicken dry thoroughly before and after marinating to ensure a crispy skin.
• Use coarse sea salt for even heat distribution and to prevent the chicken from drying out.
• Spice it up by adding more star anise or other aromatics like cloves or dried tangerine peel.
• Clay pot is ideal for even cooking, but a heavy pot with a tight lid can be a good substitute.
• Monitor temperature to avoid overcooking; the chicken should be juicy and tender inside.