Roasted Chicken in Salt Crust

Name: Roasted Chicken in Salt Crust
Prep time: 20 min
Cook time: 90 min
Total time: 110 min
Yield: 6 Portionen
Ingredients: 2 kg Farm chicken; 1 piece Lemon(s); 1 bunch Bouquet(s) garni (parsley, thyme, bay leaf); 2 kg Coarse salt

Main course

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Cook Time

1 h 50 min

Servings

Difficulty

Medium

Prep Time

20 Min

This Thermomix® recipe for Roasted Chicken in Salt Crust is ready in 1 h 50 min and yields 6 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This roasted chicken in salt crust is a spectacular and delicious way to prepare poultry. The salt crust traps moisture and flavors, resulting in incredibly tender and juicy meat. I love this recipe because it's perfect for special occasions or festive dinners. The simplicity of the ingredients contrasts with the impressive result. Lemon zest and bouquet garni infuse subtle aromas, while the salt crust ensures even cooking. Allow about 1 hour 30 minutes of cooking time for a 2 kg chicken. A real treat for the taste buds!

Ingredients (4 ingredients)

2 kg Farm chicken
1 piece Lemon(s)
1 bunch Bouquet(s) garni (parsley, thyme, bay leaf)
2 kg Coarse salt

Preparation (5 steps)

Preparation of lemon and bouquet garni

Remove the zest from the lemon using a zester or a vegetable peeler. Insert the zest and bouquet garni (parsley, thyme, bay leaf) inside the chicken. Sew the opening of the chicken with kitchen thread to hold the stuffing well. Tie the chicken's legs tightly with kitchen string.

Preparation of the salt bed

In an oval cast iron casserole dish, pour 1000g of coarse salt and spread evenly on the bottom of the casserole dish. Place the stuffed chicken on this bed of salt.

Coating the chicken with salt

Pour the remaining 1000g of coarse salt all around the chicken, packing well so that it is compact and well distributed. Completely cover the chicken with a thick layer of salt and pack firmly.

Baking in the oven

Preheat the oven to 270°C. Bake the casserole dish uncovered and cook for 90 Min. at 270°C. Monitor the cooking.

Unmolding and serving

Remove the casserole dish from the oven. Unmold the chicken onto a cutting board. Carefully break the salt crust, being careful of the hot steam that is released. Place the chicken on a serving dish on its bed of salt and serve immediately.