Salt Dough Chicken

By BobLongo

Ingredients

• 1 whole chicken
• 1 lemon
• 1 onion
• 2 cloves garlic
• 2 sprigs rosemary
• 3 tbs kecap manis
• Salt
• Olive oil
• Salt dough
• 1.5 kg salt
• 6 cups plain flour
• 2 1/2 cups water

Preparation

Step 1

1. Pre-heat oven to 250°C. Combine all salt dough ingredients and knead until dough comes together and set aside.
2. Prepare baking tray with parchment paper and aluminium foil (or both to be safe like I did). Quarter lemon and onion, roughly crush garlic and place in cavity of the chicken. Brush with kecap manis and sprinkle with salt. Place chicken on foil that’s been brushed with olive oil and wrap tightly in a couple of layers. Roll out salt dough, one half at a time, and wrap the foiled chicken. Wet your fingertips to smooth over and fill any gaps.
3. Bake in the oven for one hour, turn down heat to 170°C and bake for another 3 hours.
4. Remove from oven. With a chisel and hammer gently tap away at the salt dough until you’re able to carefully extract the chicken (warning: SUPER HOT).