Salt-Roasted Chicken
A succulent whole chicken encased in a salt and egg white crust, stuffed with fresh herbs and roasted to perfection. This classic technique ensures a moist and flavorful bird while the herbs infuse the meat from within.
Ingredients
- •3 sprigs flat-leaf parsley
- •3 sprigs marjoram
- •3 sprigs tarragon
- •1 whole chicken
- •7 cups kosher salt
- •12 large egg whites
Cooking Instructions
- 1.
Preheat oven to 400°F. Line a 15x11" roasting pan with foil, if desired. Stuff herbs into chicken cavity; tie legs loosely together. Tuck wing tips under.
10 min
- 2.
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.
10 min
- 3.
Roast until a thermometer registers 165°F when inserted through the salt crust into thickest part of 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.
80 min
