Skip to main content
Recipes
December 2011

Salt-Roasted Chicken

By Christian DomschitzPhotography by Ditte Isager

3.6

(31)

Image may contain Food Bread Human Person Meal and Burger

Recipe information

  • Yield

    4 Servings

Ingredients

3

large sprigs of flat-leaf parsley

3

large sprigs of marjoram

3

large sprigs tarragon

1

3–4 lb. chicken

7

cups (about 2 3/4 lb.) kosher salt

12

large egg whites

Need to make a substitution?

Preparation

  1. Step 1

    Preheat oven to 400°. Line a 15x11” roasting pan with foil, if desired. Stuff herbs into chicken cavity; tie legs loosely together. Tuck wing tips under.

    Step 2

    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.

    Step 3

    Roast until a thermometer registers 165° when inserted through the salt crust into the thickest part of the 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.

Nutrition Per Serving

One serving contains: Calories (kcal) 358.8 %Calories from Fat 19.1 Fat (g) 7.6 Saturated Fat (g) 2.1 Cholesterol (mg) 180.4 Carbohydrates (g) 0.1 Dietary Fiber (g) 0 Total Sugars (g) 0.1 Net Carbs (g) 0.1 Protein (g) 67.6 Sodium (mg) 1928.6 The amount of sodium can only be a guestimate as some absorption occurs.
Explore Bon AppétitChickenPoultryMainDairy-FreeGluten-FreeNut-FreeKetoRoastDinner