Chicken in salt crust

I propose an Italian recipe with a delicate variation called “Salt Crust Chicken”. The salt crust is a Mediterranean cooking technique that keeps the chicken incredibly juicy, as the salt seals all the moisture inside. Here’s how to prepare the chicken in a salt crust:

Ingredients

• 1 whole chicken (about 1.2-1.5 kg), gutted and cleaned
• 3 kg of coarse salt
• 2 egg whites
• Herbs to taste (e.g. rosemary, sage, bay leaves, thyme)
• 2 lemons
• Black pepper

Preparation

1. Pre-heat the oven to 200°C.
2. Fill the cavity of the chicken with the herbs of your choice and the lemons cut in half. These will flavor the meat during cooking.
3. In a large bowl, mix the coarse salt with the egg whites until you have a consistency that allows you to mold the salt without it being too wet.
4. On a baking sheet lined with parchment paper, spread a first layer of salt and place the chicken on top. Cover the chicken completely with the rest of the salt, pressing firmly to form a compact crust.
5. Bake in the oven for about 70-90 minutes, depending on the size of the chicken.
6. Take the chicken out of the oven and let it rest for 10 minutes. Then break the salt crust with a small hammer or the handle of a sturdy knife and remove the excess salt.
7. Remove the chicken from the crust, discard the skin (now salty) and serve the meat, which will be tender and juicy.

Curiosity

This technique is ancient and was used when modern cooking methods were not available to keep meat soft and succulent. The salt crust also creates an entertaining spectacle at the table when it is broken in front of the guests! Remember that the chicken’s skin will be very salty and therefore it is not advisable to eat it, but the meat inside will be perfect.