When I first saw this recipe I immediately added it to my "Must Try" cooking list. Once I tried it and tasted the results I fell in love! This recipe is by Christian Domschitz, uses a salt and egg white mixture to create a hard shell that doesn't let any delicious juice seep out. This recipe is a must keep, it is a easy low maitence recipe that will truly wow who ever you're cooking for. Ingredients:
3-4 smashed whole garlic cloves
2-3 sprigs of fresh
2-3 sprigs of fresh thyme
1/2 fresh lemon
1 3-4lb chicken
7 cups of kosher salt
12 large egg whites
1. Start by prepping your chicken: Clean out the body cavity (make sure you get everything, neck and all!) and wash and pat the chicken dry
2. Place garlic, fresh herbs and lemon inside of chicken and then tuck the wings tips and tie back legs.
3. Mix together egg white and salt (Using your hands works the best for about 3-4 minutes)
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| 4. In the bottom of a foiled lined roasting pan, create a salt bed for the chicken to rest on. |
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| 5. Pack the rest of the salt on to the chicken... |
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| Cover that baby! |
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| Keep on packing in on, until it resembles something of an igloo |
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| Viola! |
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| 7. Let rest for 10 minutes |
8.Using a wooden spoon crack the baby open!!
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Cracking back the salty crust was like unwrapping a present on
Christmas morning! |
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| Here you can see how we couldn't and picked off the drumstick, amazing! It was packed full of flavor and so moist! |
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| Where the chicken once rested.... |
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| The delicious final product. |
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| The left over carcass that I saved and made into stock. |
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| Dinner is served! |
