Whole chicken roasted in a salt crust
Discover the succulent, flavorful delight of whole chicken roasted in a salt crust. This easy-to-follow recipe uses fresh herbs like thyme and rosemary, aromatic garlic, zesty lemon, and a unique salt dough made with flour, eggs, and water to create a perfectly tender and juicy chicken. Impress your family and friends with this mouthwatering, gourmet dish that's sure to become a household favorite. Perfect for Sunday dinners or special occasions!
- 26 Mar 2024
- Cook time 105 min
- Prep time 15 min
- 4 Servings
- 10 Ingredients
Roasting a whole chicken in a salt crust is an ancient culinary technique that locks in moisture and infuses the meat with flavor, making it incredibly juicy and tender. This dish is perfect for a special dinner or a festive occasion, providing both impressive presentation and delicious taste. With a few simple ingredients, this recipe creates a flavorful and aromatic chicken that will delight your taste buds.
Ingredients:
Instructions:
1. In a large mixing bowl, combine the all-purpose flour and fresh thyme.
2. Create a well in the center of the flour mixture.
3. In a separate bowl, whisk together the water and eggs until fully combined.
4. Gradually pour the egg mixture into the flour, mixing continuously until a dough forms.
5. Knead the dough on a floured surface for about 5 minutes until smooth and elastic.
6. Wrap the dough in plastic wrap and let it rest while you prepare the chicken.
1. Preheat your oven to 375°F (190°C).
2. Rinse the chicken under cold water and pat dry with paper towels.
3. Season the inside of the chicken cavity with salt and pepper.
4. Place the bay leaves and rosemary inside the cavity.
5. Cut the lemon in half and place it inside the cavity along with the butter.
6. Lightly crush the garlic cloves with the flat side of a knife and place them inside the cavity as well.
1. Roll out the prepared dough on a floured surface to a thickness of about 1/4 inch (0.5 cm).
2. Ensure the dough is large enough to completely encase the chicken.
3. Carefully place the whole chicken in the center of the rolled-out dough.
4. Fold the edges of the dough up and over the chicken, ensuring it is fully enclosed.
5. Pinch the seams to seal the dough completely.
1. Place the chicken (encased in the salt crust) on a baking sheet.
2. Insert the sheet into the preheated oven.
3. Bake for approximately 1 hour and 30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
1. Remove the baking sheet from the oven and let it rest for 10 minutes.
2. Carefully crack open the salt crust, starting from the top.
3. Discard the salt crust.
4. Carve the chicken and serve with your favorite side dishes.
Tips:
- Ensure the chicken is completely dry before wrapping it in the salt crust to achieve a crispy outer layer.
- Be generous with the herbs and aromatics inside the chicken cavity for maximum flavor infusion.
- Use kitchen twine to tie the chicken legs together; this helps maintain its shape and ensures even cooking.
- Allow the salt crust to rest for a few minutes after removing from the oven to let the juices redistribute within the chicken.
- Crack the salt crust open carefully to avoid any debris falling onto the chicken.
Roasting a whole chicken in a salt crust is a remarkable technique that not only enhances the flavors but also elevates the overall dining experience. The perfectly cooked, moist and tender chicken paired with the aromatic blend of herbs and lemon makes for a satisfying meal that will impress any guest. Remember, the key to this dish lies in preparation and attention to detail, so follow the steps attentively and enjoy the rewarding result!
| Nutrition Facts | |
|---|---|
| Serving Size | 600 grams |
| Energy | |
| Calories 1580kcal | 63% |
| Protein | |
| Protein 110g | 71% |
| Carbohydrates | |
| Carbohydrates 100g | 28% |
| Fiber 5g | 13% |
| Sugar 1.12g | 1% |
| Fat | |
| Fat 80g | 97% |
| Saturated 24g | 81% |
| Cholesterol 420mg | - |
| Vitamins | |
| Vitamin A 460ug | 51% |
| Choline 310mg | 57% |
| Vitamin B1 0.61mg | 51% |
| Vitamin B2 0.77mg | 60% |
| Vitamin B3 24mg | 155% |
| Vitamin B6 1.08mg | 63% |
| Vitamin B9 70ug | 18% |
| Vitamin B12 1.17ug | 49% |
| Vitamin C 14mg | 16% |
| Vitamin E 1.30mg | 9% |
| Vitamin K 18ug | 15% |
| Minerals | |
| Calcium, Ca 140mg | 11% |
| Copper, Cu 0.54mg | 0% |
| Iron, Fe 7mg | 63% |
| Magnesium, Mg 120mg | 28% |
| Phosphorus, P 740mg | 60% |
| Potassium, K 1000mg | 29% |
| Selenium, Se 110ug | 199% |
| Sodium, Na 330mg | 22% |
| Zinc, Zn 9mg | 86% |
| Water | |
| Water 310g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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