Pollo in Crosta di Sale (Salt Crusted Chicken)

Ingredients

• 1 whole chicken (about 3-4 pounds) 1 whole chicken (about 3-4 pounds)
• 4 pounds coarse sea salt 4 pounds coarse sea salt
• 4 egg whites 4 egg whites
• 2 tablespoons fresh rosemary, chopped 2 tablespoons fresh rosemary, chopped
• 2 tablespoons fresh thyme, chopped 2 tablespoons fresh thyme, chopped
• 2 tablespoons fresh sage, chopped 2 tablespoons fresh sage, chopped
• 4 garlic cloves, minced 4 garlic cloves, minced
• Zest of 1 lemon Zest of 1 lemon

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 12g (Saturated Fat: 3g)
• Carbohydrates: 0g (Sugars: 0g)
• Protein: 50g
• Fiber: 0g
• Salt: 4g

Preparation

1. 1.
   Preheat the oven to 400°F (200°C).
2. 2.
   In a large mixing bowl, combine the coarse sea salt, egg whites, chopped rosemary, thyme, sage, minced garlic, and lemon zest. Mix well until the salt mixture becomes slightly moist.
3. 3.
   Place a layer of the salt mixture on the bottom of a roasting pan, creating a bed for the chicken.
4. 4.
   Rinse the chicken inside and out, then pat it dry with paper towels.
5. 5.
   Stuff the cavity of the chicken with a few sprigs of fresh herbs, such as rosemary, thyme, and sage.
6. 6.
   Place the chicken on top of the salt bed in the roasting pan.
7. 7.
   Cover the chicken completely with the remaining salt mixture, pressing it firmly to create a crust.
8. 8.
   Transfer the roasting pan to the preheated oven and roast for about 1 hour and 30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
9. 9.
   Remove the roasting pan from the oven and let the chicken rest for 10 minutes.
10. 10.
    To serve, crack open the salt crust and carefully remove it from the chicken. Carve the chicken and serve with its natural juices.

Treat your ingredients with care...

• Coarse sea salt — Make sure to use coarse sea salt instead of table salt, as it provides the right texture and flavor for the salt crust.
• Fresh herbs — Opt for fresh herbs rather than dried ones to enhance the aroma and taste of the dish.

Tips & Tricks

• Make sure to thoroughly rinse the chicken before seasoning it to remove any impurities.
• Let the chicken rest after removing it from the oven to allow the juices to redistribute, resulting in a more flavorful and tender meat.
• Serve the chicken with a squeeze of fresh lemon juice to enhance the flavors.

Serving advice

Serve the Pollo in Crosta di Sale as the centerpiece of your meal, accompanied by roasted vegetables or a fresh salad. The natural juices from the chicken can be drizzled over the vegetables for added flavor.

Presentation advice

Present the Pollo in Crosta di Sale on a large platter, surrounded by fresh herbs and lemon wedges. The cracked salt crust will create a dramatic effect, showcasing the beautifully cooked chicken.