Salt-Baked Chicken
Whole chicken baked in a salt crust until the skin is impossibly crispy and meat stays juicy. Split open at the table for theater and perfectly seasoned meat underneath.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 58g
Ingredients
- 1 3-4 lb bird whole chicken
- 4 cups kosher salt
- 3 tbsp minced ginger
- 4 whole scallion (white + light green parts)
- 3 tbsp soy sauce
- 1 tbsp sesame oil
Instructions
- 1
Pat chicken dry inside and out. Stuff the cavity with minced ginger and whole scallions.
- 2
Pour 2 cups salt into a heavy roasting pan. Nestle chicken on top, then pack remaining salt all around and over it until completely buried.
- 3
Roast at 450°F for 20 minutes. The crust should look pale golden; you shouldn't smell burning.
- 4
Crack away the salt crust with a mallet. Lift chicken onto a cutting board and brush off excess salt.
- 5
Whisk soy sauce with sesame oil. Cut chicken into pieces and drizzle with the sauce.
- 6
Serve immediately with steamed rice or stir-fried greens on the side.
Tools you’ll need
- roasting pan (at least 12 inches)
- instant-read thermometer
- meat mallet or rolling pin
- cutting board
- small bowl for sauce
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