SALT-CRUST CHICKEN
Provided by Francis Mallmann
Categories Chicken Poultry Roast Kid-Friendly Dinner Sugar Conscious Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 4
Number Of Ingredients 6
Steps:
- Heat an horno or home oven (with the rack positioned in the lower third of the oven) to approximately 500°F.
- Pat the chicken dry with paper towels. Put the thyme, garlic, and bay leaves in the cavity and truss with kitchen twine.
- Empty the salt into the sink (or a large basin or bucket if working outdoors). Pour 2 cups of water over the salt and, using your hands, toss to combine. Add more water as needed, a cup or two at a time, tossing until the mixture has the consistency of damp snow.
- Make a 1-inch-deep bed of salt in a roasting pan and tamp it down. Place the chicken in the center. Stick the probe of a meat thermometer into the thickest part of the thigh. Cover the chicken completely with the remaining salt, tamping it down so that it is completely encased.
- Transfer the chicken to the oven and roast for 35 to 40 minutes; the internal temperature of the thigh should read 175°F. Spread newspapers on the counter next to the sink. Remove the pan from the oven, place on the newspaper, and let rest for 10 minutes (the internal temperature will rise to about 185°F).
- Crack the salt crust with a rolling pin or mallet, lift off the pieces, and discard them. With a pastry brush, brush the remaining salt away from the chicken. Carefully pull off the skin from the breasts and legs. Slice off the breasts from the bone and cut into 1/2-inch-thick slices. Slice the meat from the legs and thighs.
- Arrange the meat on a warm platter and spoon the salsa over the chicken.
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Zohiab Tariq
[email protected]This recipe is a waste of time and money. Don't bother making it.
Alston Boyle
[email protected]This was the worst chicken I've ever had. It was dry, overcooked, and the salt crust was inedible.
Eddie Nice
[email protected]I would not recommend this recipe. The chicken was dry and the salt crust was too salty.
md Kash
[email protected]This recipe is not for beginners. It's very time-consuming and the results are not worth the effort.
Sajjadqureshi
[email protected]I followed the recipe exactly, but the chicken didn't turn out right. It was overcooked and the salt crust was too salty.
Prava Bhattarai
[email protected]The chicken was a bit dry, but the salt crust was delicious.
januka paudel77
[email protected]This recipe was easy to follow and the chicken turned out great. I would definitely make it again.
Fatima Dantoro
[email protected]I had a hard time finding all of the ingredients for this recipe, but it was worth the effort. The chicken was delicious and the salt crust was a great way to keep it moist.
Tyla Hans
[email protected]This recipe was a bit time-consuming, but it was worth it. The chicken was cooked perfectly and the salt crust added a delicious flavor.
Laltu Tea001
[email protected]I've made this recipe several times and it's always a hit. The chicken is always juicy and flavorful, and the salt crust is a great way to add a crispy texture.
Onnicah Mankwe
[email protected]I was a bit skeptical about this recipe, but I'm glad I tried it. The salt crust chicken was delicious and I'll definitely be making it again.
Malik Parvz
[email protected]This recipe is a keeper! The chicken was cooked to perfection and the salt crust added a delicious flavor.
Technical Marof 007
[email protected]I'm not a big fan of chicken, but this recipe changed my mind. The salt crust made the chicken so flavorful and juicy.
bilal bloch
[email protected]This was the best chicken I've ever had! The salt crust really locked in the flavor and the chicken was so moist and tender.
Alex Tarpov
[email protected]I've never made salt crust chicken before, but this recipe was easy to follow and turned out perfectly. The chicken was cooked evenly and the salt crust added a nice crispy texture.
Miss Jara
[email protected]This salt crust chicken was a huge hit with my family! The chicken was juicy and flavorful, and the salt crust was a great way to keep it moist. I'll definitely be making this again.