Salt-Crusted Chicken Stuffed With Sage & Thyme
Have you ever popped 3 pounds of salt in the oven? Well you're about to find out what you've been missing out on, because this is by far the best way to brine your chicken for the most moist and tender meat you've ever had.
Equipment
- Casserole Dish
- Cooking twine
Ingredients
- 3 lbs salt for the salt crust
- 10 egg whites egg whites for the salt crust
- 32 fl oz water for the marinade
- 1 tbsp olive oil for the marinade
- 1 tbsp salt for the marinade
- 1 tsp pepper for the marinade
- 0.5 lemon lemon for the marinade
- 0.5 garlic bulb garlic bulb for the marinade
- 2 bay leaves bay leaves for the marinade
- 2 tbsp balsamic vinegar for the marinade
- 2 sprigs sage for the stuffing
- 2 sprigs thyme for the stuffing
- 0.5 lemon lemon for the stuffing
- 1 whole chicken 3-4 lbs
Instructions
- Add all the marinade ingredients to a large pot, bring to a boil, reduce heat, and let cool. Place the chicken in the pot, cover with a lid, and let marinate for 4 hours.
- Shortly before the chicken finishes marinating, preheat the oven to 350°F. Mix the salt and egg whites and spread half of the mixture in a casserole dish.
- Place the chicken on the salt layer, stuff the chicken with sage, thyme, and lemon. Tie the legs together with cooking twine.
- Completely cover the stuffed chicken with the remaining salt mixture.
- Bake the salt-crusted chicken for 70 minutes. Let the chicken cool down before carefully removing the salt crust.
- Serve the tender chicken with roasted potatoes and broccoli.
VIDEO
Notes
You'll be amazed by the uniquely delicious taste of the briny chicken in a sweet and spicy marinade – yummy!