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Salt-crusted baked chicken
Salt-crusted baked chicken
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Prep Time:
75 minutes
Cook Time:
95 minutes
Total Time:
170 minutes
Create succulent herb and lemon butter-roasted chicken for a stunning and flavorful dish, with a crispy and flavorful crust.
Ingredients:
  • 600g (4 cups) plain flour
  • 540g (2 cups) cooking salt
  • 20.00 ml fresh thyme, chopped
  • 2 egg whites
  • 250-300ml water
  • 80ml (1/3 cup) extra virgin olive oil
  • 1.8kg whole chicken
  • 100g butter, at room temperature
  • 62.50 ml fresh continental parsley, chopped
  • 2 tsp fresh tarragon, chopped
  • 1 tsp fresh thyme, chopped
  • 1 tsp lemon rind, finely grated
Instructions:
  • Combine the flour, salt, and thyme in a bowl, then mix in the egg whites, 250ml of water, and half of the olive oil. Stir until a cohesive dough forms, adding more water as necessary.
  • Knead the dough on a lightly floured surface for 2-3 minutes until smooth. Shape it into a ball, cover with plastic wrap, and refrigerate for 30 minutes to rest.
  • Preheat your oven to 200C/180C fan forced. In a small bowl, combine butter, parsley, tarragon, thyme, and lemon rind until mixed well.
  • On a work surface, gently lift the chicken skin to create a pocket. Fill the pocket with the butter mixture, ensuring even coverage. Finish by drizzling with the remaining oil.
  • Prepare a baking tray lined with baking paper. Roll out the dough on a floured surface to a large rectangle measuring approximately 45 x 50cm. Gently place the chicken, breast-side down, on top of the pastry.
  • Wrap the pastry around the chicken to completely cover it, ensuring a tight seal. Place the parcel seam side down on the baking tray. Bake at 375°F for 1 hour and 35 minutes. Let it rest for 15 minutes, then crack open the crust, discard it, and carve the chicken.

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