salt and honey chiken

7/31/2019 Salt and Honey Chiken

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Recipe by normachikiamcom. Follow on Twitter@NormaChikiamco

One of the latest taste trends in the culinary world is the blending of salty and sweet

flavors. Hence salted caramels have become very popular, whether as toffee, ice cream oreven as a drink.

While this may be new in some countries, here in the Philippines, weve had this flavor

combination for years, though perhaps we may not think of it in terms of being trendy.

Theres champoy, for instance, which is mouth-puckeringly salty at first bite then vaguelysweet the next. Then theres its cousin, the dikiam, which reverses the assault on the taste

buds by being sweet at first before gradually morphing into saltiness.

And what about the sauce fondly called paalata combination of soy sauce and sugar,

spooned liberally over fresh lumpia (spring rolls)?

Heres an enticing recipe that makes the most of this salty-sweet combination: turbo-

roasted chicken brushed generously with coarse salt and honey. The salt keeps the chickenfrom being cloyingly sweet, while the honey balances the slightly salty flavor. The lemon,

too, does its part by adding just a hint of citrusy taste.

Making the chicken more appetizing is the mildly sweet gravy made from patiently stirred

chicken drippings and a light broth extracted from simmered giblets.

Serve this with rice, green peas and/or steamed baby carrots and youll have a delightful

meal.

Salt and Honey Chicken

1 whole chicken, about 1.2 k

2 tbsp coarse salt

c honey

1 lemon

For the gravy:

1 chicken gizzard

1 chicken liver

1 chicken neck

2 c water


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Pan drippings (from the cooked chicken)

c flour

Salt for seasoning (optional)

Wash and rinse the chicken well, then pat with paper towels. Combine the salt and honeyin a bowl then divide into two. Brush the chicken all over with half of the salt and honey

mixture (reserve the other half of the mixture). Let the chicken stand, covered, for at least

30 minutes (refrigerate if longer).

When ready to cook, squeeze lemon over the chicken, then stuff the lemon inside thechicken. Truss the chicken by tying the chicken legs and the tail end together. Brush the

chicken all over with the reserved honey mixture. Arrange the chicken in a roasting pan.

Roast chicken in a turbo broiler at 375F (190C) for 40 minutes. Reduce heat to 350F

(180C) and roast the chicken for another 20 minutes or until chicken is fully cooked.

Transfer chicken to a serving platter and reserve the chicken drippings (to be used for

making the gravysee below). Cover the chicken to keep it warm while you make the

gravy.

To make the gravy:

Wash the chicken gizzard, liver then neck and put them in a large saucepan together withthe 2 cups water. Simmer for 20-30 minutes (you can do this while the chicken is

cooking in the turbo broiler). Strain the resulting broth into a bowl and set aside.

When the chicken is cooked, strain the drippings into a measuring cup. Put the flour into asaucepan and pour in cup of the drippings. Heat over low heat, stirring constantly, until

flour and drippings form a smooth mass. Slowly pour in the remaining drippings while

stirring constantly over medium-low heat so mixture becomes smooth. Add the prepared

broth in small measures, stirring well after each addition. Increase heat to medium andsimmer until liquid thickens. Season with salt, if desired. Serve hot with the roasted

chicken.

For more tips, recipes and stories, visit the authors blog www.normachikiamco.com and

facebook fan page www.facebook.

Cooks tips

Buy whole chicken that comes with the liver, gizzard and neck so youll have ingredients

for the gravy. Otherwise, just buy the liver, gizzard and neck separately.

Preferably buy chicken thats fresh, not frozen. If frozen chicken is your only choice, checkthat it doesnt have freezer burn and thaw the chicken in the refrigerator for three to four

days before using.


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Use kitchen twine for trussing the chicken. Trussing the chicken preserves the shape of the

chicken and helps to cook it evenly.

You can also roast the chicken in a conventional oven. Preheat oven to 375F (190C) androast the chicken for 40-50 minutes, then lower heat to 350F (180C) and roast the

chicken for another 20-25 minutes or until chicken is fully cooked and tender. If thechicken browns too quickly, cover it with a tent of aluminum foil.

salt and honey chiken

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