Salt-Roasted Chicken
By LRay
Salt-Roasted Chicken
Christian Domschitz, chef de cuisine at Vestibül, locks in the chicken's flavor and moisture under a simple crust made with kosher salt and egg whites.
4 Servings
Recipe by Christian Domschitz
Photograph by Ditte Isager
December 2011
1 Picture
Ingredients
- 3 large sprigs of flat-leaf parsley
- 3 large sprigs of marjoram
- 3 large sprigs tarragon
- 1 3–4 lb. chicken
- 7 cups (about 2 3/4 lb.) kosher salt
- 12 large egg whites
Details
Servings 4
Adapted from bonappetit.com
Preparation
Step 1
Preparation
Preheat oven to 400°. Line a 15x11” roasting pan with foil, if desired. Stuff herbs into chicken cavity; tie legs loosely together. Tuck wing tips under.
Place salt and egg whites in a large bowl. Use your hands to blend well, kneading to soften slightly, about 4 minutes. Pack 1/3 of salt mixture onto bottom of pan. Place chicken on top. Pack remaining salt mixture over and around chicken to completely enclose.
Roast until a thermometer registers 165° when inserted through the salt crust into the thickest part of the thigh, about 70 minutes. Let rest for 10 minutes. Crack salt with the back of a knife or wooden spoon. Remove salt and skin from chicken; transfer meat to a work surface. Carve and serve.
Hungry for More? If you have a question about this recipe, contact our Test Kitchen at askba@bonappetit.com. To see more recipes like this one, check out our Chicken Dinners Slideshow.
Review this recipe