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Chicken Baked in a Salt Crust Recipe

Chicken Baked in Salt Crust Recipe - 4 servings

Ingredients:

1.8 kg oven-ready chicken

Salt and freshly ground black pepper

1 medium onion, peeled

Sprig of fresh rosemary

Sprig of fresh thyme

1 bay leaf

15 g butter, softened

1 garlic clove, peeled and crushed

Pinch of ground paprika

Finely grated rind of 1/2 lemon

 

To garnish:

Fresh herbs

Lemon slices

 

For the salt crust:

900 g plain flour

450 g cooking salt

450 g coarse sea salt

2 tablespoons oil

Method:

Preheat the oven to 170oC/325oF/Gas Mark 3. Remove the giblets if necessary and rinse the chicken with cold water. Sprinkle the inside with salt and pepper. Put the onion inside with the rosemary, thyme and bay leaf. Mix the butter, garlic, paprika and lemon rind together. Staring at the neck end, gently ease the skin from the chicken and push the mixture under. To make the salt crust, put the flour and salts in a large mixing bowl and stir together. Make a well in the centre. Pour in 600 ml of cold water and the oil. Mix to a stiff dough, then knead on a lightly floured surface for 2-3 minutes. Roll out the pastry to a circle with a diameter of about 51 cm. Place the chicken breast side down in the middle. Lightly brush the edges with water, then fold over to enclose. Pinch the joints together to seal. Put the chicken join-side down in a roasting tin and cook in the preheated oven for 2 1/2 hours. Remove from the oven and stand for 20 minutes. Break open the hard crust and remove the chicken. Discard the crust. Remove the skin from the chicken, garnish with the fresh herbs and lemon slices. Serve the chicken immediately.

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