Salt-Crust Chicken
Revisado por UK recipe editorsAuthored by UK recipe editorsPublicado originalmente 29 Jan 2026
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This salt-crust chicken is a spectacular way to prepare a Sunday roast, using a traditional technique that seals in every drop of moisture. By encasing the bird in a thick layer of damp sea salt, you create a natural oven within your oven, resulting in incredibly succulent meat infused with the aromatic flavours of garlic, thyme, and bay. The process of cracking open the hardened crust at the table also adds a wonderful sense of occasion to any dinner party.
As a high-protein dish, this preparation method is both healthy and impressive, requiring no added fats or oils to keep the meat tender. The salt crust acts as a seasoning agent and a steamer simultaneously, ensuring the chicken never becomes dry. Serve the carved slices with a vibrant Salsa Lucía for a fresh, savoury finish that perfectly complements the delicate flavours of the poultry.
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Ingredients for Salt-Crust Chicken
1 chicken, about 1.6kg
5 fresh thyme sprigs
4 garlic cloves, unpeeled
2 fresh bay leaves
4.1kg kosher salt (three 1.4kg boxes)
Salsa Lucía
How to make Salt-Crust Chicken
Voltar ao conteúdoHeat an horno or home oven (with the rack positioned in the lower third of the oven) to approximately 260°C.
Pat the chicken dry with paper towels. Put the thyme, garlic, and bay leaves in the cavity and truss with kitchen twine.
Empty the salt into the sink (or a large basin or bucket if working outdoors). Pour 475ml water over the salt and, using your hands, toss to combine. Add more water as needed, a cup or two at a time, tossing until the mixture has the consistency of damp snow.
Make a 1-inch-deep bed of salt in a roasting pan and tamp it down. Place the chicken in the centre. Stick the probe of a meat thermometer into the thickest part of the thigh. Cover the chicken completely with the remaining salt, tamping it down so that it is completely encased.
Transfer the chicken to the oven and roast for 35 to 40 minutes; the internal temperature of the thigh should read 79°C. Spread newspapers on the counter next to the sink. Remove the pan from the oven, place on the newspaper, and let rest for 10 minutes (the internal temperature will rise to about 85°C).
Crack the salt crust with a rolling pin or mallet, lift off the pieces, and discard them. With a pastry brush, brush the remaining salt away from the chicken. Carefully pull off the skin from the breasts and legs. Slice off the breasts from the bone and cut into 1/2-inch-thick slices. Slice the meat from the legs and thighs.
Arrange the meat on a warm platter and spoon the salsa over the chicken.
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Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.
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29 Jan 2026 | Publicado originalmente
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Editores de receitas do Reino UnidoRevisado por
Editores de receitas do Reino Unido
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