Whole Roasted Chicken in Salt Crust

Name: Whole Roasted Chicken in Salt Crust
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 4 serving(s)
Ingredients: 1 (3 -3 1/2 lb) whole chickens, rinsed and patted dry; 2 tablespoons balsamic vinegar; 2 tablespoons unsalted butter or 2 tablespoons margarine, softened; 4 shallots, 2 chopped and 2 sliced (1/2 cup); 1 teaspoon kosher salt; 2 garlic cloves, minced (see Tip); 1/2 teaspoon fresh orange zest; 1/4 teaspoon ground black pepper; 1 whole orange, quartered and sliced; 1/4 cup kosher salt (for Top)

⏱ 90 mins 🍽 4 serving(s) 🏷 Whole Chicken

This recipe involves roasting a whole chicken encased in a seasoned salt crust. The bird is first brushed with balsamic vinegar, then coated with a butter mixture containing shallots, garlic, orange zest, and pepper. Its cavity is stuffed with more shallots and orange pieces before the salt crust is applied. Roasting at 425°F for 50 to 60 minutes ensures the meat is thoroughly cooked. After a brief rest, the crust is removed to reveal succulent, aromatic chicken ready to serve.

Ingredients

1 (3 -3 1/2 lb) whole chickens, rinsed and patted dry
2 tablespoons balsamic vinegar
2 tablespoons unsalted butter or 2 tablespoons margarine, softened
4 shallots, 2 chopped and 2 sliced (1/2 cup)
1 teaspoon kosher salt
2 garlic cloves, minced (see Tip)
1/2 teaspoon fresh orange zest
1/4 teaspoon ground black pepper
1 whole orange, quartered and sliced
1/4 cup kosher salt (for Top)

Method

Begin by brushing the entire surface of the chicken with balsamic vinegar.
Mix the softened butter with the chopped shallots, the prepared garlic and salt mixture, orange zest, and black pepper in a small bowl.
Spread this butter mixture all over the chicken, patting it lightly to form an even coating.
Position the chicken on an oiled rack set inside a foil-lined roasting pan.
Fill the cavity of the chicken with the sliced shallots and the quartered orange pieces.
Sprinkle the top of the chicken evenly with the 1/4 cup of kosher salt to form the crust.
Place the chicken in the oven and roast, uncovered, at 425°F for 50 to 60 minutes, until the juices run clear and it is cooked through. The internal temperature should reach 170°F for white meat and 180°F for dark meat.
Allow the chicken to rest for 10 minutes after roasting.
Carefully remove and discard the hardened salt crust from the chicken.
Carve the chicken into serving pieces and plate.

Nutrition (per serving)

Sodium7662300 mg

Recipe details

CategoryWhole Chicken

AuthorLMillerRN