Category Archives: Chicken in a Salt Crust

Making Chicken in a Salt Crust

Salt crusted chicken is a French preparation that makes up in razzle-dazzle what it lacks in presentation. A steamed chicken isn’t as golden and crispy-looking as a standard roast chicken, but the technique produces a subtly seasoned and extremely moist bird. Start by preheating your oven to 325. Combine the flour and salt in the bowl of your mixer.

Combine the water and egg whites and whisk them together.

Add wet ingredients A to dry ingredients B. Stir them together until everything is wet…

…then switch to the dough hook and work the dough until it’s clumpy.

You’ll likely want to knead it by hand until it’s smooth and uniform. It should be roll-able but still a bit firm.

Apply the pin to the dough mass and roll, roll, roll…

You want a sheet that’s about 20″ x 20″.

Lay your herbs and lemon slices down in the middle of the sheet.

Place a trussed chicken 4-5 pound on them breast-side down.

Fold in the sides…

…then the ends and press the seam together.

Flip the whole package over and place it on a sheet pan. Patch any holes with dough pinched from the folds below. You’ll notice the leg bones poked a little hole in mine. No biggie.

After about 75 minutes, check the temperature by poking a thermometer through the crust. You want a temperature between 150 and 155 Fahrenheit.

When the bird is up to temperature remove it from the crust by either peeling the crust away from the top, or cutting around the bottom and lifting the entire top off. The crust at the bottom will be very moist and may have puddled juices in it.

Remove the chicken to a carving board, tent it with a sheet of aluminum foil. Allow it to rest for 15-20 minutes (so the meat will re-absorb some of its moisture), then carve.

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Next Up: Roast Chicken in a Salt Crust

Here’s something that’s well outside of what I normally do — and thank goodness because I sorely need a change of pace. Although thinking about it, this technique has a lot more in common with pastry than it does with, say, grilling. Technically speaking, it’s in the same spirit as Medieval pie bakery, which I’ll get into a little later. For now let’s get to the recipe. You’ll need:

1 large, 4-6 pound roasting chicken
1 medium onion
1 lemon
2-3 springs rosemary
2-3 sprigs parsley
2-3 springs thyme
2 bay leaves
3 cloves garlic

3 pounds (about 12 cups) flour
9 egg whites
2 1/2 – 3 cups water
2 pounds (3 1/4 cups) table salt

Preheat your oven to 325 degrees Fahrenheit. Rinse and pat dry the chicken using paper towels, inside and out. Cut the onion in half, remove the skin, and insert into the cavity along with most of the herbs and garlic. Cut three thin slices out of the center of the lemon and reserve them, stuffing the rest of the lemon into the cavity. Tie the chicken’s legs together with butcher’s twine and tuck the wings under the back.

To make the dough, combine all the ingredients in the bowl of a mixer fitted with the paddle. Stir the ingredients together until they’re moistened, then either switch to the dough hook or remove the dough to a board for kneading. You want to knead it into a uniform dough that’s soft but isn’t sticky, and that rolls out well (adjust with extra flour or water as necessary).

To wrap the chicken, remove the dough to a floured countertop or large board, and roll it out into a square that’s roughly 20 inches on a side. Place the remaining herbs and then the lemon slices in the center of the dough sheet, then place the chicken — breast side down — on the top. Fold in the sides of the dough sheet, then the ends to enclose the bird. Pinch the ends of the dough together to form a seal.

Turn the wrapped chicken over and place it on a sheet pan. Insert the pan into the oven and bake for about 1 1/2 hours. At that point insert a probe thermometer through the crust and into the breast to check the temperature. It should read about 150. If not, return the chicken to the oven until it comes up to temperature.

When the chicken reaches 150 – 155, transfer it to a cool sheet pan (it will “carry over” another ten degrees while it sits). Cut around the edge of the crust — about two inches up from the bottom — and lift off the crust. Carefully with tongs, lift the chicken out of the crust and place it on a carving board. Discard the crust and any liquid it might contain, which will be extremely salty. Cover the bird with aluminum foil and allow it to rest for 15 minutes. Carve and serve.

And speaking of grilling, this recipe works great on a low grill (keep the wrapped bird on a roasting pan) or in a brick oven!

Filed under:  Chicken in a Salt Crust, Pastry | 6 Comments