Chicken baked on salt
6 servings
60 minutes
Salt-baked chicken is a refined dish of European cuisine that combines simplicity of preparation with incredible flavor. The origins of the salt baking method date back to ancient times when salt was used not only as a seasoning but also as a means of even heating. This method allows the chicken to retain its juiciness while the skin becomes crispy and golden without additional spices. The filling of a whole lemon adds a light citrus note, making the meat aromatic and tender. The dish is perfect for a festive table or a cozy family dinner.
1
Prepare the ingredients.
2
Wash the chicken, dry it with a paper towel. The chicken should be medium-sized with intact skin.
- Chicken: 1 piece
3
Wash the lemon.
- Lemon: 1 piece
4
Place a whole lemon, without cutting, inside the chicken's belly.
- Lemon: 1 piece
5
Take a whole new pack of coarse rock salt.
- Salt: 1 kg
6
Pour the entire pack of salt onto the baking sheet.
- Salt: 1 kg
7
Carefully level it so that the chicken can fit on top. The layer of salt should be high enough.
- Salt: 1 kg
8
Place the carcass on salt with the back down and send it to a preheated oven at 200 degrees for 40-60 minutes (time depends on the oven and the weight of the chicken). Do not add extra salt or any spices.
- Chicken: 1 piece
9
The cooked chicken should be well browned, and clear juices should run from it. Carefully transfer the roasted chicken from the tray to a plate, shaking off any excess salt.
- Chicken: 1 piece
10
Cut the chicken and serve with any side dish.