Salt crusted chicken is a French preparation that makes up in razzle-dazzle what it lacks in presentation. A steamed chicken isn’t as golden and crispy-looking as a standard roast chicken, but the technique produces a subtly seasoned and extremely moist bird. Start by preheating your oven to 325. Combine the flour and salt in the bowl of your mixer.
READ ONHere’s something that’s well outside of what I normally do — and thank goodness because I sorely need a change of pace. Although thinking about it, this technique has a lot more in common with pastry than it does with, say, grilling. Technically speaking, it’s in the same spirit as Medieval pie bakery, which I’ll get into a little later. For now let’s get to the recipe. You’ll need:
1 large, 4-6 pound roasting chicken
1 medium onion
1 lemon
2-3 springs rosemary
2-3 sprigs parsley
2-3 springs thyme
2 bay leaves
3 cloves garlic