Pairs well with Salt-Baked Chicken with Garlic Rosemary Butter and Quick Pesto

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Salt-Baked Chicken with Garlic Rosemary Butter and Quick Pesto

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A moist and flavorful chicken cooked using the salt-baking technique, enhanced with garlic rosemary butter and served with a quick pesto sauce.

02:00:00 total

Serves 4

medium

Main Various

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Ingredients

  1. whole chicken - 1 whole (preferably good quality)
  2. salt - watch the video to see (lots and lots, enough to cover the chicken)
  3. egg - 1 (mixed with salt to form the salt crust)
  4. butter - watch the video to see (flavored with garlic and rosemary)
  5. garlic - watch the video to see (for butter flavoring)
  6. rosemary - watch the video to see (for butter flavoring)
  7. ingredients for quick pesto - watch the video to see (not specified, typically basil, pine nuts, parmesan, olive oil, garlic)

Instructions

  1. Prepare the chicken: Separate the skin of the chicken slightly to allow butter to be added underneath.
  2. Make garlic rosemary butter: Prepare butter flavored with garlic and rosemary.
  3. Add butter to chicken: Add the garlic rosemary butter under the chicken skin to give flavor and moisture.
  4. Prepare salt crust: Mix lots of salt with egg to create the salt mixture for baking.
  5. Salt-bake the chicken: Cover the chicken with the salt and egg mixture and bake in a clay oven at medium heat for 2 hours.
  6. Prepare quick pesto: While the chicken cooks, prepare a quick pesto sauce to serve with the chicken.
  7. Final cooking and serving: After baking, crack open the salt crust to reveal the chicken. Optionally, give the chicken one last cooking in the oven to add flavor and adorn it before serving.

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