Whole Roasted Chicken In Salt Crust Recipe

Name: Whole Roasted Chicken In Salt Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

1
Preparations.
2
Brush chicken on all sides with balsamic vinegar. In small bowl, combine butter, chopped shallots, garlic/Morton(R) Kosher Salt mixture*, orange zest and pepper. Spread mixture over chicken. Lightly pat to evenly coat chicken. Place the chicken on oiled rack in foil lined roasting pan. Fill chicken cavity with sliced shallots and orange pieces. Sprinkle top of chicken with 1/4 cup Morton(R) Kosher Salt.
3
Cooking.
4
Roast uncovered at 425u00b0F for 50 to 60 minutes or until juices run clear and chicken is cooked through and . (**iInternal temperature reaches 170u00b0F for /white meat and 180u00b0F for /dark meat**). Let rest 10 minutes; remove and discard salt crust. Cut into serving pieces. Serve with roasted potatoes.
5
Tips:
6
*Sprinkle 1 teaspoon Morton Kosher Salt over garlic cloves. Chop garlic with Morton(R) Kosher Salt until minced. Proceed with remaining spices as above. .

179

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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), and more.

Yes, Whole Roasted Chicken In 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.

That's it — enjoy your meal!

Whole Roasted Chicken In Salt Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions