Non-salty Salt Baked Chicken Recipe

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A Spanish way to bake something and lock the moisture and flavors in. A chicken is baked in a salt paste. The paste hardens to a shell and when you break out the chicken, you have a most delicious meat.

Prep time:
Cook time:
Servings: 4 servings
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Ingredients

Cost per serving $4.50 view details

Directions

1.
Grind Thyme , Rosemary, Bay Leave, and Garlic (Food processor works too)
2.
Add Olive Oil to ground spices
3.
Cut lemon and stuff inside chicken
4.
Rub the mixture on Chicken, into crevices, and under skin where possible
5.
Put chicken to side
6.
Preheat oven to 400 F
7.
Mix Salt, Fennel Seeds, Water, and Egg in large bowl to a moderately thick paste
8.
Paste should not be runny nor too dry; add salt or water to achieve pasty consistency
9.
Depending on size of chicken, prepare extra half batch of paste
10.
Place aluminum foil twice size of baking pan over baking pan
11.
Line bottom of foil with 1/4 to 1/3 of salt paste
12.
Place Chicken on top of lined foil
13.
Cover chicken with remainder of paste
14.
Ensure there are no openings to the Chicken
15.
Bend foil up around Chicken on sides and slightly on top; do not close foil
16.
Put in oven and bake at 400 F for 2 hours
17.
Chicken will come out of oven encased in a hard salt shell.
18.
Break open shell by dropping on hard surface or tap with hammer.
19.
Remove all of encrusting salt
20.
Remove skin
21.
Carve Chicken
22.
Serve over mashed potatoes.
23.
Dress lightly with beaten mixture of Horseradish/Cream/Lemon/Salt

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Nutrition Facts

Amount Per Serving %DV
Serving Size 670g
Recipe makes 4 servings
Calories 776  
Calories from Fat 504 65%
Total Fat 56.13g 70%
Saturated Fat 15.14g 61%
Trans Fat 0.0g  
Cholesterol 280mg 93%
Sodium 113418mg 4726%
Potassium 758mg 22%
Total Carbs 5.79g 2%
Dietary Fiber 3.3g 11%
Sugars 0.44g 0%
Protein 60.06g 96%
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Comments

  • O.S.
    May 21, 2009
    The description really looks great, I have to try it someday soon!

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