|Posted by Bee & John on August 14, 2012 at 9:10 PM|
I have heard about salt crusted chicken - saw the recipe in a Women's Weekly Cookbook MANY years ago... but hadn't tried it... been thinking about it though......
It just hit me the other day... I want to try it!!
What is it? Basically a dough with a very high salt content that bakes HARD over the meat, creating a locked in, spekky looking meal with the TENDEREST meat. It's a bit hands on with you needing to stick butter under the chicken skin.. but well worth it taste wise!!
My first problem was that I only had chicken pieces... was it going to work. I did some research and Salt Crusting seems to be used for everything large and small so off I went to buy some more salt (having used mine up in a couple of batches of stock recently).
Why did I put this dish under "my recipe" category and didn't link to other recipes? Basically it is because all the recipes were basically the same....
Step one: seasoned butter under chicken skin
Step two: coat chicken in pastry
step three: bake for 1-2 hours depending on size of chicken
step four: crack open pastry and discard.
Step five: eat chicken and enjoy
1- THE CHICKEN
I used chicken pieces, but I have to say it would be better with a whole chook.
2 - THE SEASONED BUTTER
Most recipes featured seasoned butter. Nothing special, mainly just a bit of parsley and perhaps garlic. That is what I used.. I chopped the garlic clove first, then added butter and some parsley (which gets chopped while you are mixing it all together - speed 5-6 for 10-20 seconds)
Lesson: put a tablespoon or two in a small container and use THAT to put under the skin of the chicken. Otherwise, if you use the larger pot you have to throw the unused bit away as you've had raw chickeny fingers dipping into it... not cool.
(NO need to wash the bowl - go straight to the pastry)
3 - THE SALT CRUST PASTRY
This is basically a mixture of plain flour with salt and a small handful of herbs (what you have to hand).
For one whole chicken you will need....