Whole Chicken Baked In A Thyme Infused Salt Crust – a delicious recipe with chicken, thyme, freshly ground black pepper, egg whites, water, flour. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Preheat the oven to 350 degrees F.
2
Wash and thoroughly dry the chicken inside and out. Place 1 bunch of thyme loosely strewn inside the cavity. Then season it inside and out with plenty of black pepper.
3
Mix the egg whites and water in a small bowl until very well combined. Finely chop the second bunch of thyme, leaves, stems and all, placing it into a large bowl followed by the flour, coarse salt, and egg whites. Thoroughly mix this all together, take your time it should not be clumpy. Try to get the mixture to move as freely as possible as you stir the bowl.
4
Oil the sides and bottom of a cast iron Dutch oven with lid. It should be large enough to hold the whole chicken with plenty of room at the top and sides. Oval shaped pots work nicely. Place the whole chicken inside and and cover it with the thyme infused salt. It's okay if bits of the chicken peek out. Put the lid on the pot and bake for about 1 hour and 45 minutes. You may use an instant read thermometer to assist you in the timing. 160 degrees is often indicated as properly cooked. But use your judgment.
5
Break the crust to serve.
1070
kcal
Calories
13
g
Fat
195
g
Carbs
41
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 (4-5 pound) whole chicken, 2 bunches fresh thyme, freshly ground black pepper to taste, 2 large egg whites, and more.
Yes, Whole Chicken Baked In A Thyme Infused Salt Crust falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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