Salt-Crusted Chicken with a Twist

Ingredients

In this Nouvelle Cuisine adaptation, the traditional Pollo in crosta di sale is elevated with the addition of citrus zest to the salt crust and a delicate herb marinade. These modifications enhance the flavors and add a touch of freshness to the dish, aligning it with the principles of Nouvelle Cuisine. We alse have the original recipe for Pollo in crosta di sale, so you can check it out.

• 1 whole chicken (about 1.5 kg / 3.3 lbs) 1 whole chicken (about 1.5 kg / 3.3 lbs)
• 2 kg (4.4 lbs) coarse sea salt 2 kg (4.4 lbs) coarse sea salt
• Zest of 1 lemon Zest of 1 lemon
• Zest of 1 orange Zest of 1 orange
• 2 sprigs of fresh thyme 2 sprigs of fresh thyme
• 2 sprigs of fresh rosemary 2 sprigs of fresh rosemary
• 4 egg whites 4 egg whites
• Freshly ground black pepper Freshly ground black pepper

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 0g, 0g
• Protein: 55g
• Fiber: 0g
• Salt: 4g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a large mixing bowl, combine the coarse sea salt, lemon zest, orange zest, thyme, and rosemary.
3. 3.
   In a separate bowl, whisk the egg whites until frothy.
4. 4.
   Add the frothy egg whites to the salt mixture and mix well until it resembles wet sand.
5. 5.
   Place a layer of the salt mixture on the bottom of a baking dish, creating a bed for the chicken.
6. 6.
   Rinse the chicken and pat it dry with paper towels.
7. 7.
   Generously season the chicken with freshly ground black pepper.
8. 8.
   Place the chicken on the salt bed in the baking dish.
9. 9.
   Cover the chicken completely with the remaining salt mixture, ensuring it is tightly sealed.
10. 10.
    Transfer the baking dish to the preheated oven and bake for approximately 1 hour and 30 minutes, or until the internal temperature of the chicken reaches 75°C (165°F).
11. 11.
    Remove the baking dish from the oven and let it rest for 10 minutes.
12. 12.
    Carefully crack open the salt crust and remove it from the chicken.
13. 13.
    Carve the chicken and serve it hot.

Treat your ingredients with care...

• Coarse sea salt — Ensure that the salt is coarse to create a sturdy crust that will seal in the moisture of the chicken.
• Lemon and orange zest — Use a microplane or fine grater to obtain the zest, avoiding the bitter white pith.
• Fresh thyme and rosemary — Strip the leaves from the stems before adding them to the salt mixture for optimal flavor infusion.
• Egg whites — Whisk the egg whites until frothy to create a binding agent that will hold the salt crust together.

Tips & Tricks

• For added flavor, stuff the cavity of the chicken with lemon and orange slices, as well as a few sprigs of fresh herbs, before encasing it in the salt crust.
• Serve the chicken with a side of roasted vegetables or a light salad to complement its delicate flavors.
• Experiment with different herb combinations in the salt crust, such as thyme, sage, and lavender, to create unique flavor profiles.
• To ensure a moist and tender chicken, avoid overcooking. Use a meat thermometer to check the internal temperature.
• Leftover chicken can be used in sandwiches, salads, or pasta dishes for a delicious twist.

Serving advice

Serve the salt-crusted chicken as the centerpiece of a refined Nouvelle Cuisine dinner. Present it whole at the table and carve it in front of your guests for a dramatic effect. Accompany it with elegant side dishes and a selection of fine wines to complete the dining experience.

Presentation advice

To showcase the beauty of the salt-crusted chicken, present it on a large platter adorned with fresh herbs and citrus slices. The golden-brown crust will create a stunning contrast against the vibrant green herbs and bright citrus colors. Encourage your guests to admire the crust before cracking it open to reveal the succulent chicken within.