Best 5 Salt Crust Chicken Recipes

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Embark on a culinary adventure with our tantalizing Salt-Crust Chicken, a dish that elevates the humble chicken to gastronomic heights. This unique cooking method encases the chicken in a protective barrier of salt, resulting in exceptionally moist and flavorful meat. As the salt crust bakes, it forms a crispy outer layer that shatters upon the first bite, revealing the succulent and tender chicken beneath.

Our comprehensive guide includes three distinct recipes, each offering a unique twist on this classic dish. The Basic Salt-Crust Chicken provides a straightforward foundation for those new to this technique, while the Herb-Crusted Chicken adds aromatic herbs to the salt crust, infusing the chicken with a medley of savory flavors. For a touch of Mediterranean flair, try the Lemon-Herb Salt-Crust Chicken, where vibrant lemon zest and fragrant herbs dance together to create a delightful symphony of flavors.

Check out the recipes below so you can choose the best recipe for yourself!

CHICKEN IN SALT CRUST



Chicken in Salt Crust image

Provided by Food Network

Time 4h

Yield 4 servings

Number Of Ingredients 11

Olive oil, for brushing baking sheet
2 (3 1/2 pound) chickens
6 garlic cloves, crushed
4 (3-inch) sprigs fresh rosemary
4 (3-inch) sprigs fresh thyme
1/2 teaspoon coarsely cracked black peppercorns
2 tablespoons Dijon mustard
2 tablespoons chopped fresh thyme
2 tablespoon chopped fresh tarragon
2 tablespoons chopped fresh parsley
Salt Crust Dough (about 1/2 recipe

Steps:

  • Preheat the oven to 450 degrees F. Lightly oil a baking sheet large enough to hold the two chickens
  • Stuff each chicken with 3 garlic cloves, 2 sprigs, rosemary, 2 sprigs thyme, and 1/4 teaspoon crushed peppercorns. Truss the chickens with kitchen twine. In a small bowl, combine the mustard, chopped thyme, chopped tarragon, and parsley. Using a pastry brush, brush the mustard mixture all over the chickens. Place the chickens, breast sides up, on the prepared baking sheet.
  • Divide the dough in half. According to the directions in the Salt Crust Dough recipe, roll out each portion as thinly as possible. Wrap each chicken completely with dough.
  • Bake until the dough is browned and rock-hard, about 50 minutes. Remove from the oven and let stand for 10 minutes. Using a hammer or the back of a heavy knife, crack open the crust and remove the chicken, brushing off any clinging crust with a clean kitchen towel. Cut each chicken in half lengthwise. Serve immediately on warmed plates

SALT-CRUST CHICKEN



Salt-Crust Chicken image

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

1 chicken, about 3 1/2 pounds
5 fresh thyme sprigs
4 garlic cloves, unpeeled
2 fresh bay leaves
9 pounds kosher salt (three 3-pound boxes)
Salsa Lucía

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.

WHOLE ROASTED CHICKEN IN SALT CRUST



Whole Roasted Chicken in Salt Crust image

Make and share this Whole Roasted Chicken in Salt Crust recipe from Food.com.

Provided by LMillerRN

Categories     Whole Chicken

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 10

1 (3 -3 1/2 lb) whole chickens, rinsed and patted dry
2 tablespoons balsamic vinegar
2 tablespoons unsalted butter or 2 tablespoons margarine, softened
4 shallots, 2 chopped and 2 sliced (1/2 cup)
1 teaspoon kosher salt
2 garlic cloves, minced (see Tip)
1/2 teaspoon fresh orange zest
1/4 teaspoon ground black pepper
1 whole orange, quartered and sliced
1/4 cup kosher salt (for Top)

Steps:

  • Preparations.
  • Brush chicken on all sides with balsamic vinegar. In small bowl, combine butter, chopped shallots, garlic/Morton® Kosher Salt mixture*, orange zest and pepper. Spread mixture over chicken. Lightly pat to evenly coat chicken. Place the chicken on oiled rack in foil lined roasting pan. Fill chicken cavity with sliced shallots and orange pieces. Sprinkle top of chicken with 1/4 cup Morton® Kosher Salt.
  • Cooking.
  • Roast uncovered at 425°F for 50 to 60 minutes or until juices run clear and chicken is cooked through and . (**iInternal temperature reaches 170°F for /white meat and 180°F for /dark meat**). Let rest 10 minutes; remove and discard salt crust. Cut into serving pieces. Serve with roasted potatoes.
  • Tips:
  • *Sprinkle 1 teaspoon Morton Kosher Salt over garlic cloves. Chop garlic with Morton® Kosher Salt until minced. Proceed with remaining spices as above. ·.

Nutrition Facts : Calories 558.2, Fat 40.7, SaturatedFat 13.6, Cholesterol 175.7, Sodium 7662.3, Carbohydrate 7.9, Fiber 0.9, Sugar 3.1, Protein 38.6

CARDAMOM CHICKEN WITH SALT AND PEPPER CRUST



Cardamom Chicken with Salt and Pepper Crust image

Don't be turned off by the idea of 'just' salt and pepper. The marinade is intense with flavor, but it's the final seasoning of simple salt and pepper that really makes it delicious. Gotta use Kosher salt and freshly ground pepper here, please don't bother with the regular stuff. Such a difference.

Provided by DARLA

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 4h55m

Yield 6

Number Of Ingredients 8

4 cloves garlic, crushed
3 tablespoons soy sauce
2 tablespoons rice vinegar
2 teaspoons honey
¼ teaspoon ground cardamom
6 chicken thighs
¾ teaspoon kosher salt
¾ teaspoon freshly ground black pepper

Steps:

  • Place the garlic, soy sauce, rice vinegar, honey and cardamom in a resealable plastic bag. Place chicken thighs in the bag, and squeeze to coat. Press out most of the air, and seal the bag. Marinate in the refrigerator for 4 to 5 hours.
  • Preheat the oven to 400 degrees F (200 degrees C). Remove the chicken from the marinade, and discard the marinade. Place chicken on a broiling pan or baking sheet. Season with kosher salt and freshly ground black pepper.
  • Roast in the oven for 40 minutes, or until chicken is browned and crisp, and cooked through.

Nutrition Facts : Calories 171.3 calories, Carbohydrate 3.5 g, Cholesterol 58.6 mg, Fat 9.8 g, Fiber 0.2 g, Protein 16.5 g, SaturatedFat 2.7 g, Sodium 744.4 mg, Sugar 2.2 g

CHICKEN IN A SALT CRUST



CHICKEN IN A SALT CRUST image

Categories     Chicken     Bake     Dinner

Number Of Ingredients 13

4 ½ pound chicken
About 5 pounds coarse sea salt
For the garlic puree:
1 pound onions, quartered
2 large heads of garlic
½ cup olive oil
Salt and ground black pepper
For the roasted tomatoes and peppers
1 pound plum tomatoes
3 red bell peppers, seeded and quartered
1 red chile, seeded and finely chopped
6 tablespoons olive oil
Flat-leaf parsley, to garnish

Steps:

  • Preheat the oven to 425°F. Choose a deep ovenproof dish into which the whole chicken will fit snugly. Line the dish with a double layer of heavy foil, allowing plenty of excess foil to overhang the top edge of the ovenproof dish. Truss the chicken tightly so that the salt cannot fall into the cavity. Sprinkle a thin layer of salt in the foil-lined dish, then place the chicken on top. Pour the remaining salt all around and on top of the chicken until it is completely encased. Sprinkle the top with a little water. Cover tightly with the foil bake the chicken on the lower oven shelf for 1 ¾ hours. Meanwhile, put the onions in a small, heavy saucepan. Break up the heads of garlic, but leave the skins on. Add to the pan with the olive oil and a little salt and pepper. Cover and cook over the lowest possible heat for about 1 hour or until the garlic is completely soft. Plunge the tomatoes into boiling water for ten seconds, then refresh with cold water. Peel off the skins and quarter the tomatoes. Put the red peppers, tomatoes and chile in a shallow ovenproof and sprinkle with the oil. Bake on the self above the chicken for 45 minutes, or until the peppers are slightly charred. Squeeze the garlic out of the skins. Process the onions, garlic and pan juices in a blender or food processor until smooth. Return the pureé to clean the saucepan. To serve the chicken, open up the foil and ease it out of the dish. Place on a large serving platter. Transfer the roasted pepper mixture to a serving dish and garnish with parsley. Reheat the garlic pureé. Crack open the salt crust on the chicken and brush off the salt before carving and serving with garlic pureé and pepper mixture.

Tips:

  • Choose the Right Chicken: Select a whole chicken weighing 3 to 4 pounds (1.3 to 1.8 kilograms) for a tender and juicy result.
  • Prep the Chicken: Remove any giblets and excess fat from the chicken cavity. Rinse the chicken thoroughly inside and out, then pat it dry with paper towels. This helps the salt crust adhere better.
  • Make the Salt Crust: Combine flour, salt, and herbs in a large bowl. Use your hands to mix until the mixture resembles coarse crumbs. Gradually add water and mix until the dough comes together. It should be moist but not sticky.
  • Apply the Salt Crust: Place the chicken in the center of a large baking dish. Pack the salt dough all over the chicken, making sure to cover it completely. The salt crust should be about 1 inch (2.5 centimeters) thick.
  • Baking Time and Temperature: Preheat your oven to 400°F (200°C). Bake the chicken for 1 hour and 15 minutes, or until the internal temperature reaches 165°F (74°C). The salt crust will harden and turn golden brown.
  • Rest the Chicken: Remove the chicken from the oven and let it rest for 10 minutes before breaking the salt crust. This allows the juices to redistribute throughout the chicken.

Conclusion:

Salt-crust chicken is an impressive and flavorful dish that is perfect for special occasions or a memorable dinner. The salt crust creates a moist and tender chicken while adding a subtle salty flavor. Experiment with different herbs and spices in the salt crust to create unique flavor combinations. Serve the chicken with your favorite sides, such as roasted vegetables, mashed potatoes, or a refreshing salad.

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