Recipe: Chicken in a Salt Crust (from Alain Caron’s Kipbijbel)

In Kipbijbel by restaurateur Alain Caron and his chef Rogier Trip, you’ll find over 200 chicken recipes for every moment of the week. Alain and Rogier teach you which parts of the chicken are best used for what and how to make a chicken in a salt crust.

Alain: “The salt becomes hard and creates a crust. This prevents any moisture from escaping, keeping the chicken tender and juicy. The salt crust works like a kind of mini oven. Crack open the hard crust at the table and all the aromas are released. A perfect start to a wonderful dinner.”

How to make chicken in a salt crust

• Preheat the oven to 250 °C.
• Line the bottom and sides of the cast-iron roasting pan with aluminum foil and spoon a generous layer of coarse sea salt onto the bottom of the pan.
• Fill the chicken with the thyme and bay leaves and place the chicken in the center of the pan with the breast fillets facing down.
• Cover the chicken with the remaining coarse sea salt and fold the aluminum foil closed. Make sure the aluminum foil is sealed and closed properly.
• Place the chicken in the oven for 1 hour and 30 minutes.
• Remove the pan from the oven and lift the chicken out of the pan. Place it upside down in a dish and remove the foil.
• Serve the chicken immediately in the dish and break open the salt crust at the table.

Title: Kipbijbel
Author: Alain Caron & Rogier Trip
Price: €34,99
Publisher: Carrera Culinair

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