Salted Chicken

Recipe by Sackville
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 2hrs 15mins
SERVES: 6
YIELD: 1 chicken
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat the oven to 200 C or 400 degrees F.
  • Put all the salt into a bowl with the fennel seeds, eggs, lemon juice (save the juiced lemon skins), peppercorns and a wineglass of water and mix together.
  • Crush the thyme in a pestle and mortar and add a couple good glugs of olive oil.
  • Rub this flavoured oil all over your chicken, pushing any extra inside the cavity along with the parsley, garlic and squeezed lemon halves.
  • You want the cavity so full that no salt will be able to get in.
  • Get four long pieces of tinfoil and put them on top of each other to make a sheet around a metre square.
  • Lay on a third of the salt, spreading until it is about 1/4 inch thick.
  • Put your chicken on top, then pack the rest of the salt around it, making sure not to pierce the skin.
  • Carefully fold up the sides of the tinfoil and scrunch it at the top.
  • You can rip off any extra tinfoil.
  • Place the chicken in the preheated oven and cook for two hours.
  • Remove and allow to rest for 15 minutes.
  • Take it to the table, rip open the tinfoil and crack the salt crust.
  • It will fall apart easily and you will have a juicy chicken ready to serve.
  • A nice side dish is some horseradish, mixed with creme fraiche or some homemade mayonnaise and basil.
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