Chicken in a salt crust Recipe
Chicken in a salt crust
Flavors of Brittany
Total time: 1hr to 2hr

Preparation time: 15 minutes
Cooking time: 75 minutes

Difficulty: Easy
Chef's Note

Cooked in this way, the chicken is very moist and flavorful, perfectly, but not overly, salted.

Serve the chicken with cooked vegetables or a mixed salad.

For 6 servings

- 1 farm chicken, about 1.6 kg (3 1/2 lb.)
- 6 cloves of garlic
- 1 bunch of fresh thyme

Salt crust
- 1 kg (2 1/4 lb.) flour
- 500 g (18 oz.) coarse Le Guérandais Guerande sea salt
- 2 egg whites
- 200 g (7 oz.) ground Le Guérandais Guerande sea salt
  1. Preheat the oven to 210° C (425° F).
  2. Salt the cavity of the chicken as usual, add the whole garlic cloves and 2 sprigs of fresh thyme. Truss or tie up the chicken.

Salt crust

  1. Place the flour in a bowl with the coarse and fine Guerande salt. Add the lightly beaten egg whites and 400 ml (1 1/2 cups) water. Mix well.
  2. Knead the dough until smooth. Roll out to a 1 cm (3/8") thickness.

Finishing and cooking

  1. Place the chicken in the center and divide the remaining thyme sprigs over top. Wrap up in the dough.
  2. Place into a shallow baking dish and put into the oven. Cook for 75 minutes.
  3. Remove the dish from the oven. Let rest 10 minutes before breaking the salt crust.
More recipe ideas

Collaboration: Le Guérandais / Canetti Conseil
Photo: Mixture

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