Monday, January 2, 2012

Salty Chicken

Wait. Does this mean I can't eat the skin? That's the best part. And if it's all salty, yummy goodness . . .

Salt-Roasted Chicken
Bon Appétit - December 2011
by Christian Domschitz

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.
Yield: Makes 4 Servings

  • 3 large sprigs flat-leaf parsley
  • 3 large sprigs marjoram
  • 3 large sprigs tarragon
  • 1 3–4-pound chicken
  • 7 cups (about 2 3/4 pounds) kosher salt
  • 12 large egg whites

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.

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°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.

No comments: