Tried roasting chicken on a bed of salt... turned out way different than expected

So I saw this recipe online about roasting a whole chicken on a thick layer of salt for crispy skin. I used about 3 cups of kosher salt spread on a sheet pan and put the bird right on top at 425. The skin was insanely crispy, almost too crunchy, but the meat was actually less salty than I thought it would be. Has anyone else messed around with this method for chicken?

2 comments

2 Comments

linda_mason8211d ago

Tried this once with a whole chicken and ended up with a salt crust so hard I had to break it with a hammer. Literally took a hammer to my dinner. My husband walked in and just stood there shaking his head. The chicken itself was fine but the cleanup was a nightmare, salt got everywhere. I still think about that meal sometimes.

stella_lee8d ago

Gotta say, that salt crust isn't really meant to be eaten, it's more of a cooking vessel. You're supposed to crack it open gently with the back of a spoon or a knife handle, not a full-on hammer swing. I made that mistake too my first time, chipped my countertop and everything. Next time try scoring a line around the middle before you bake it, then tap along that line. Comes off way easier and you won't feel like you're on a construction site.