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It was a Sunday morning and we were together as a family discussing what we might make for dinner.  We tossed around the idea of fish, a roast and pasta.  Someone said chicken and that’s when I remembered the salt-crusted chicken on Chocolate & Zucchini, a blog that has never failed me.

It involves wrapping the chicken in quite a large amount of salt and baking it.  The crust is then cracked open discarded and a moist chicken is revealed.  Everyone was intrigued and so we decided to give it a go.  I’ll share the steps with you now, but I encourage you to check out Clotilde’s site for the exact directions.

You begin with a bird like the one you see above.  You insert a few crushed cloves of garlic in the inside and under the skin you stuff handfuls of parsley.

In a big bowl you mix together 3 3/4 cup of flour, 1 1/3 cups of coarse salt, 3 Tbsp. of fresh thyme and 4-5 large egg whites.  Then you add some water (2/3 – 1 cup water) and mix until a dough forms.  I found this a little tough and I needed a bit more water, but with strong hands you can manage.

Then you roll out the dough into a huge circle in order to envelope the chicken.  You plop the bird on top and carefully wrap it in the dough.  It will look like a little mummy.

You move the wrapped bird onto an oiled pan and insert it into a preheated 400°F oven.  Let it cook for 1 1/2 hours.  Clotilde says cooking it longer won’t hurt it one bit.  In the meantime you can prepare some delicious sides like these roast vegetables –

or Simon’s fantastic saffron crusted potatoes (I promise a post about these soon!)

After the time is up.  You take the baked bird out of the oven.  The crust will be a nice golden brown and the smell of roasted chicken will be permeating the air.

This when you break out your hammer and let the fun begin.  Cracking open the chicken proved to be quite a pleasure indeed.  After smacking it a few times, you can peel away the crust, revealing a moist delicious chicken insided.

The chicken was indeed one of the best I have ever had and it was super fun to make.  I must admit though, I did miss the crunchy skin.  I certainly intend to try Clotilde’s other wrapped bird recipe –chicken in a bread crust!