http://leitesculinaria.com/18639/recipes-salt-crust-chicken.html#utm_source=feed&utm_medium=feed&utm_campaign=feed Recipes, Food, and Cooking Blog Wed, 23 May 2012 18:54:09 +0000 hourly 1 http://wordpress.org/?v=3.3.2 http://leitesculinaria.com/18639/recipes-salt-crust-chicken.html#comment-16801 Testers' Choice Wed, 11 Aug 2010 22:53:26 +0000 http://leitesculinaria.com/?p=18639#comment-16801 [Kim Venglar] I’ve made this several times, as it’s easy to put together and makes for a great presentation if you break the crust in front of your guests. The meat is moist and cooked to perfection, but doesn’t taste salty. My only problem is cosmetic, because the skin does not brown. TIP: When adding the water to the salt to make the crust, you want it to feel like wet sand. [Kim Venglar] I’ve made this several times, as it’s easy to put together and makes for a great presentation if you break the crust in front of your guests. The meat is moist and cooked to perfection, but doesn’t taste salty. My only problem is cosmetic, because the skin does not brown. TIP: When adding the water to the salt to make the crust, you want it to feel like wet sand.

]]> http://leitesculinaria.com/18639/recipes-salt-crust-chicken.html#comment-821 selmelier Mon, 10 Aug 2009 13:45:07 +0000 http://leitesculinaria.com/?p=18639#comment-821 This is a great recipe. I've done a similar version myself on multiple occasions. One thought: if you use Sel Gris (I use a cheap sel gris from Noirmoutier France) or another naturally moist, unprocessed sea salt for the crust (which is how these crusts were originally developed), the moisture that forms the salt crust comes from the salt, and not the chicken! A juicier chicken is the result, and there is the added bonus of a salt crust that looks like a natural gemstone cracked open to reveal the bird inside! Sort of prehistoric-sounding, but dramatic and beautiful. This is a great recipe. I’ve done a similar version myself on multiple occasions. One thought: if you use Sel Gris (I use a cheap sel gris from Noirmoutier France) or another naturally moist, unprocessed sea salt for the crust (which is how these crusts were originally developed), the moisture that forms the salt crust comes from the salt, and not the chicken! A juicier chicken is the result, and there is the added bonus of a salt crust that looks like a natural gemstone cracked open to reveal the bird inside! Sort of prehistoric-sounding, but dramatic and beautiful.

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