Roasting Chicken in Rock Salt
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The next time someone calls you a chicken, take it as a compliment. I can’t imagine the world without chickens or the eggs they produce. I know I know, someone vegan will show me differently, but they’ll never convince me. I eat my eggs runny, and I eat my chicken right off the bone, with my fingers. I’m not big on sauces for every day reality cooking, but I’m big on feeling satisfied, which is why I almost always cook whole chicken.
Roasting chicken in rock salt is something I naturally would one day get around to doing. Roast chicken is my signature dish, and I’ve made it a dozen different ways, although almost always with the same technique, high heat and a cast iron pan.
Oh and yes, there is salt involved. Now why is that?
Salt brings tenderness to meats that tend to dry out. The breast of the chicken is vulnerable to drying out and getting tough and unappetizing. Salt is magical in cooking, not just for it’s flavor enhancing properties, but for tenderizing. If you are like me, you need easy recipes to fall back on, when you are in brain overload. Roasting chicken in rock salt looks cool and even somewhat exotic, but it couldn’t be any easier. I try hard to write with my readers in mind. There is a foodie following, but most of you are regular home cooks, looking for ideas and kitchen help and you are the folks I write for. If any recipe helps just one person change their kitchen life for the better, I’m satisfied.
Roasting a chicken in salt is something most folks don’t do everyday, but try this, and be surprised at how tender it is, and flavorful, not salty like you might think. Insert some citrus inside the chicken for some acid and any kind of herbs you prefer.
Roasting Chicken in Rock Salt
- 1 small chicken
- 1 box of rock salt 4 pound box
- 2 small organic lemons
- fresh herbs
- Rinse and pat chicken dry. Make sure to clean cavity.
- Stuff chicken with two organic lemons you have pierced with a fork.
- Heat oven to 450
- When oven is ready, place chicken and rock salt in a cast iron pan or baking pan.
- I put some salt underneath the chicken too.
- Bake for 50-70 minutes depending on size of chicken so that internal temperature is 165.
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I have cooked this before…. But I got the salt wet first, then packed the chicken in the salt until you can’t see it.
You use an ice pick or chisel to crack the salt open. Dramatic and delicious.
My dad made this years ago, and I remember him dunking the chicken in boiling water for a few seconds before putting it in the salt. It was amazing.
What a wonderful, easy meal! This definitely falls into the “finger lickin’ good” category for me. I followed the directions exactly and had no problems at all making this. I served it with basmati rice, green beans and baby corn. There was enough leftover glaze from the chicken to drizzle over the rice. Next I plan to try this with chicken wings. Thanks Tomoko and Toshiko for a truly outstanding recipe 🙂
That’s fantastic with rice, corn and green beans.
Another simple technique we need to try!
This sounds wonderful. I’m doing this today!
oh my goodness, i love salt-roasted chicken!
have also roasted small spuds (fingerlings are good for this) in salt and they’re just delish…..it’s been a while since i’ve done this, so thank you for the reminder; this is simple, yet elegant ;0)
You’re the second person to mention salt roasted spuds. I wonder if you use rock salt or kosher salt?
Try this technique with tiny potatoes (only bury nearly the whole thing). You will be just as amazed. GREG
I also heard that roasting beets like this is amazing. I’ll try both.
Like Lynda, I’ve had fish cooked this way but never chicken. I’m intrigued! It looks and sounds just wonderful.
And the funny thing, Amy, is that I’ve yet to do the fish with salt. It’s on my list.
I have cooked whole fish in salt but never chicken. Brilliant!