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
- whole chicken - 1 whole (preferably good quality)
- salt - watch the video to see (lots and lots, enough to cover the chicken)
- egg - 1 (mixed with salt to form the salt crust)
- butter - watch the video to see (flavored with garlic and rosemary)
- garlic - watch the video to see (for butter flavoring)
- rosemary - watch the video to see (for butter flavoring)
- ingredients for quick pesto - watch the video to see (not specified, typically basil, pine nuts, parmesan, olive oil, garlic)
Instructions
- Prepare the chicken: Separate the skin of the chicken slightly to allow butter to be added underneath.
- Make garlic rosemary butter: Prepare butter flavored with garlic and rosemary.
- Add butter to chicken: Add the garlic rosemary butter under the chicken skin to give flavor and moisture.
- Prepare salt crust: Mix lots of salt with egg to create the salt mixture for baking.
- 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.
- Prepare quick pesto: While the chicken cooks, prepare a quick pesto sauce to serve with the chicken.
- 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.
