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 01 Salt Baked Chicken Served |
 02 Salt Baked Chicken - Removed from salt |
 03 Salt Baked Chicken - Further cracked open |
 04 Salt Baked Chicken - Cracking salt open |
 05 Salt Baked Chicken Out of oven |
 06 Salt Baked Chicken - Covered in salt |
 07 Salt Baked Chicken - Chicken covered in herbs and then salt |
 08 Salt Baked Chicken - Mixing Salt, Fennel Seeds, and Egg |
 09 Salt Baked Chicken - Stuffed with Lemon |
 10 Salt Baked Chicken - Ground Herbs and Olive Oil |
 11 Salt Baked Chicken - Herbs and Oil in Food Processor |
 12 Salt Baked Chicken Ingredients - minus chicken |
 13 Dressing - whipped |
 14 Ingredients for Dressing |
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A Spanish way to bake something and lock the moisture and flavors in. A chicken is baked in a salt paste. The paste hardens to a shell and when you break out the chicken, you have a most delicious meat.
Ingredientes
- 1 Small Whole Chicken with Skin
- 1 Tbs Thyme
- 1 Tbs Rosemary
- 1 Tbs Bay leaf
- 1 Garlic Clove
- 2 Tbs Olive Oil
- 1 Lemon
- 4 Cups Salt (Roughly 2.6lbs)
- 1/4 Cup Fennel Seeds
- 1/2 Cup Water
- 1 Egg
- 1 Tsp Horseradish
- 1 Tbs Cream
- 1 Tbs Lemon
- Very small pinch of salt
Direcciones
1.
Grind Thyme , Rosemary, Bay Leave, and Garlic (Food processor works too)
2.
Add Olive Oil to ground spices
3.
Cut lemon and stuff inside chicken
4.
Rub the mixture on Chicken, into crevices, and under skin where possible
5.
Put chicken to side
6.
Preheat oven to 400 F
7.
Mix Salt, Fennel Seeds, Water, and Egg in large bowl to a moderately thick paste
8.
Paste should not be runny nor too dry; add salt or water to achieve pasty consistency
9.
Depending on size of chicken, prepare extra half batch of paste
10.
Place aluminum foil twice size of baking pan over baking pan
11.
Line bottom of foil with 1/4 to 1/3 of salt paste
12.
Place Chicken on top of lined foil
13.
Cover chicken with remainder of paste
14.
Ensure there are no openings to the Chicken
15.
Bend foil up around Chicken on sides and slightly on top; do not close foil
16.
Put in oven and bake at 400 F for 2 hours
17.
Chicken will come out of oven encased in a hard salt shell.
18.
Break open shell by dropping on hard surface or tap with hammer.
19.
Remove all of encrusting salt
20.
Remove skin
21.
Carve Chicken
22.
Serve over mashed potatoes.
23.
Dress lightly with beaten mixture of Horseradish/Cream/Lemon/Salt
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 670g | |
| Recipe makes 4 servings | |
| Calories 776 | |
| Calories from Fat 504 | 65% |
| Total Fat 56.13g | 70% |
| Saturated Fat 15.14g | 61% |
| Trans Fat 0.0g | |
| Cholesterol 280mg | 93% |
| Sodium 113418mg | 4726% |
| Potassium 758mg | 22% |
| Total Carbs 5.79g | 2% |
| Dietary Fiber 3.3g | 11% |
| Sugars 0.44g | 0% |
| Protein 60.06g | 96% |
