Roast Chicken in Salt Water Crust

Roast Chicken in Salt Water Crust Recipe

Preparation time: 30 minutes | Cooking time: 40 minutes | Servings: 4

Introduction

Roast Chicken in Salt Water Crust is a unique and flavorful way to prepare a whole chicken. The chicken is seasoned with herbs and spices, then encased in a salt and flour mixture to create a crispy and flavorful crust. This cooking technique helps to lock in moisture and infuse the chicken with delicious flavors.

History

This recipe has its origins in traditional European cooking techniques, where salt crusts were used to cook and preserve meats. The salt crust helps to seal in moisture and flavor, resulting in a tender and juicy chicken.

Ingredients

Chicken

1 fresh spring chicken, approximately 1 lb / 450 g in weight, enough for 4 people
4 shallots, cut into 4, or 2 medium onions, cut into 4
2 lemons, cut into 4
zest of 2 lemons
30 ml / 2 tbsp of fresh sage, roughly chopped
4 cloves of garlic, peeled
4 bay leaves
4 cloves
8 fresh sage leaves
Freshly ground black pepper

Crust

1 kg (2.25 lb) of strong bread flour
675 g (1.5 lb) of coarse sea salt
3 egg whites, lightly whisked to a soft peak
1 egg yolk
600 ml (1 pt) of water, and possibly a little more depending on the strength of the flour
Extra flour for dusting

How to prepare

Chicken

Wash and pat dry the chicken with kitchen paper. Squeeze the juice of 0.5 lemon over the chicken and place the remaining squeezed lemon into the cavity.
Place 4 quarters of onion or shallot into the cavity with 7.5 ml / 0.5 tbsp of chopped sage and one clove of garlic.
Place 2 sage leaves onto the chicken's breast.
Sprinkle a little lemon zest and place a bay leaf on top.
Season with black pepper.

Crust

Preheat the oven to 160°C / 180°F / gas mark 4. Alternatively, cook in the ground or around a boma.
Mix together the salt and flour, and stir well.
Fold in the egg whites.
Add enough water to form a rough dough. Cover the dough and let it rest for 15 – 20 minutes in the refrigerator.
After the crust has rested, knead thoroughly to form a smooth ball. Divide the mixture into 4 portions.
Roll out each portion on a lightly dusted surface to around 5 mm (0.25 inch) thickness.
Take a chicken and fold the pastry around it to completely seal, with the breast side down. Repair any holes with the pastry.
If presenting at the table, cut out chicken leg shapes from the pastry and attach them with a little egg wash.
Carefully mark out a feather decoration with the point of a knife, and lightly brush it with egg wash.
Dust with a little more salt and place it into a preheated oven.
A 12 oz – 1 lb (340 g – 450 g) piece of chicken will take approximately 30 – 40 minutes to cook.
Remove the crust or serve with the crust intact, ensuring that the crust is not eaten.

Variations

Add different herbs and spices to the salt crust for a unique flavor profile.
Use different cuts of chicken, such as thighs or drumsticks, for a different presentation.

Cooking Tips & Tricks

Make sure to pat the chicken dry before seasoning to ensure a crispy crust.

- Be careful not to over-salt the chicken, as the salt crust will add plenty of flavor.

- Use fresh herbs and spices for the best flavor.

- Allow the crust to rest before rolling it out to ensure a smooth and pliable dough.

Serving Suggestions

Serve the Roast Chicken in Salt Water Crust with a side of roasted vegetables or a fresh salad for a complete meal.

Cooking Techniques

The key to this recipe is to seal the chicken in the salt crust to lock in moisture and flavor. The chicken is then baked in the oven until cooked through.

Ingredient Substitutions

If you don't have fresh sage, you can use dried sage instead. You can also substitute other herbs and spices to suit your taste preferences.

Make Ahead Tips

You can prepare the salt crust ahead of time and store it in the refrigerator until ready to use. This can help save time on the day of cooking.

Presentation Ideas

Present the Roast Chicken in Salt Water Crust whole at the table, then carefully remove the crust before serving. This can create a dramatic presentation for your guests.

Pairing Recommendations

This dish pairs well with a crisp white wine or a light beer. Serve with a side of mashed potatoes or crusty bread to soak up the flavorful juices.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at a low temperature to maintain the crispy crust.

Nutrition Information

Calories per serving

Calories: 500 per serving

Carbohydrates

Carbohydrates: 75g per serving

Fats

Fats: 10g per serving

Proteins

Proteins: 25g per serving

Vitamins and minerals

This recipe is a good source of vitamin C, vitamin B6, iron, and calcium.

Alergens

This recipe contains gluten and eggs.

Summary

This recipe is a balanced meal with a good mix of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a nutritious choice for a family meal.

Summary

Roast Chicken in Salt Water Crust is a delicious and unique way to prepare a whole chicken. The salt crust helps to seal in moisture and flavor, resulting in a tender and juicy chicken that is sure to impress your guests. Serve with your favorite sides for a complete and satisfying meal.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Roast Chicken in Salt Water Crust. It was like nothing I had ever seen before - a whole chicken encased in a thick crust of salt and water, baked until the crust hardened into a perfect seal, trapping all the juices and flavors of the chicken inside.

I had learned the recipe from an old friend of mine, Mrs. Jenkins, who had picked it up from her own grandmother many years ago. She had described it to me in great detail, explaining how the salt crust not only kept the chicken moist and tender, but also imparted a unique flavor to the meat as it cooked.

I was intrigued by the idea of cooking a chicken in such a unconventional way, so I asked Mrs. Jenkins to show me how to make it. She invited me over to her kitchen one afternoon, and together we set to work on preparing the dish.

The first step was to mix together a large quantity of salt and water to create a thick paste. Mrs. Jenkins explained that the salt would draw out the moisture from the chicken, which would then be reabsorbed by the meat during cooking, resulting in a perfectly seasoned and juicy bird.

Once the paste was ready, we carefully coated the chicken in it, making sure to cover every inch of the bird with a thick layer of the salty mixture. Mrs. Jenkins then placed the chicken on a baking tray and popped it into the oven, where it would roast slowly until the crust had hardened and the meat was cooked through.

As the chicken cooked, the aroma that filled the kitchen was absolutely mouth-watering. I could hardly wait to taste the finished dish, and when Mrs. Jenkins finally pulled the chicken out of the oven, I was practically salivating with anticipation.

The crust was a deep golden brown, cracked in places to reveal the succulent meat beneath. Mrs. Jenkins carefully cracked open the crust with a knife, revealing the perfectly cooked chicken inside. The meat was tender and juicy, infused with the flavors of the salt and herbs we had added to the paste. It was unlike any roast chicken I had ever tasted before - a true masterpiece of flavor and technique.

From that day on, Roast Chicken in Salt Water Crust became one of my signature dishes. I would make it for special occasions and family gatherings, delighting my guests with its unique presentation and exquisite taste. It always garnered rave reviews, and I was proud to have learned such a special recipe from Mrs. Jenkins.

As the years went by, I continued to experiment with the recipe, adding my own twists and variations to make it truly my own. I would sometimes stuff the chicken with herbs and garlic before encasing it in the salt crust, or add a splash of white wine to the paste for an extra layer of flavor.

No matter how many times I made it, Roast Chicken in Salt Water Crust never failed to impress. It was a dish that always brought joy and satisfaction to those who tasted it, and I was grateful to Mrs. Jenkins for introducing me to such a wonderful recipe.

Now, as I pass the recipe down to future generations, I hope that they too will experience the same sense of wonder and excitement that I felt when I first learned to make Roast Chicken in Salt Water Crust. It is a recipe that has truly stood the test of time, and I know that it will continue to be a beloved dish in our family for generations to come.