Salt Baked Herbal Chicken Recipe

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How can anyone improve a household staple like roasted chicken? Try an eye-popping salt dome, balsamic vinegar, và fresh herbs khổng lồ reinvent an all-time classic! Just don"t forget to wash the salt off. 

Ease of Preparation: MediumYield: 4 servings

Ingredients:Brined Chicken:2 ½ cups (625 ml) balsamic vinegar½ cup (60 ml) brown sugar2 cups (470 ml) water2 cups (470 ml) orange juice4 bay leaves1 quart (1 L) cold water3 1/2 pound (1.6 kg) whole chickenSalt Crust:8 cups (1.9 L) coarse salt1 tablespoon (15 ml) dried rosemary1 tablespoon (15 ml) fennel seeds, crushed1 tablespoon (15 ml) allspice, crushed1 teaspoon (5 ml) cloves, crushed12 egg whites, whipped1 cup (240 ml) cold waterTo roast:Brined Chicken1 bunch rosemary1 bunch thyme1 bunch sageSalt CrustSpecial equipment:Butcher’s twine, for trussingRolling pin

Method:For the Brined Chicken:

In a medium saucepan over high heat combine balsamic vinegar, brown sugar, water, orange juice and bay leaves & bring lớn a boil, stirring khổng lồ dissolve the sugar.

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After boiling, remove from heat, địa chỉ cửa hàng the cold water và mix lớn combine & fully chill.

In deep dish, combine the chicken with the brine, breast-side down, ensuring it is completely submerged. Refrigerate for four hours, up to overnight.

For the Salt Crust:

In a large bowl, combine the salt, rosemary, fennel, allspice, cloves, whipped egg whites, & water, & mix until uniform.

For roasting:

Remove the chicken from the brine và pat dry; discard the brine.

Stuff the chicken with rosemary, thyme, và sage.

Cut a piece of kitchen twine about 15 inches (38 cm) long.

Place the chicken on its back, with the tail end towards you.

Tuck the wings under the bird.

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Center the twine under the chickens back directly below the wings.

Lift each over of the twine, crossing it around the tucked wings to lớn secure them khổng lồ the sides, & crossing near the base of the breast.

Continue to wrap the strings over and around the legs lớn secure them to lớn the sides.

Bring the ends of the twine up from under the bird và loop them over & around the ends of the legs, securing them lớn each other.

Tie the string to bind the legs together.

Preheat oven to lớn 350 F (180 C).

On a parchment paper lined worksurface, roll out the dough khổng lồ an even thickness.

In a roasting pan, lay in about 1/3 of the dough, then place the chicken over.

Completely cover the chicken with the remaining salt crust mixture & use hands khổng lồ pack it tightly around the chicken.