Whole Bird Salt Crusted Chicken

Whole Bird Salt Crusted Chicken uses an ancient cooking technique for cooking a whole chicken which results in a perfectly flavored, juicy whole chicken.

I hate to be controversial here but I am going to say it. Roast chicken is highly overrated. There I said it. You might be thinking I don’t know how to roast it right or perhaps I haven’t had it served the right way. But I can assure you, I have tried them all including the popular Ina Garten recipe, which if I had a favorite would be the one.

A whole roasted chicken is a little on the bland side to me when compared to a salt-crusted bird. What can I say, the salt-crusted chicken creates succulent meat and the chicken skin is golden brown. What’s more, is that the meat is flavored all the way through and is cooked in its own juices. So you don’t have to bother tucking anything under its skin or rubbing it down or even having to fill the chicken cavity.

This salt crust recipe is pretty easy to do even the first time around. You will need a large enough Dutch oven to fit the bird and kosher salt. The cooking time for this is approximately 90 minutes. 

Salt Crusting

Salt crusting is a traditional way of cooking all sorts of poultry, different cuts of meat, and fish. It is a method that encases the protein with a salt crust, just like the name implies, sealing it in the salt and very effectively allowing it to cook in its own juices while being flavored by the salt casing. The result is a very flavorful meat, fish, or poultry. 

The simplicity of this method really is mind-blowing to me. Whoever came up with encasing meat of any kind with salt and then slow cooking it was dare I say, genius. When I first came upon this method for cooking a whole chicken, my first thought was that it was sure to be too salty to eat. You might have the same fear if you’ve never done this before. 

Yes, the chicken is salted throughout. But not overly so. The kosher salt helps lock in the juices of the bird and the result is one that seasons the meat internally. Not just on the surface. I love that the leftover chicken is packed with so much flavor that I don’t have to do much to it when using it for other things. Normally, when I roast a chicken, I find the best flavors are left on the skin and surface of the bird. In this method, there is not one part of the chicken that is not flavored by the salt. 

Whole Bird Salt Crusted Chicken Is…

• One of the simplest chicken recipes to make.
• A recipe that creates gorgeous tender chicken. 
• Completely flavored through all the white meat and dark meat within the bird.
• ​A salt-baked chicken the whole family will love.

Ingredients

Chicken- I like to use a free-range organic bird for this when I can. Try to get the best quality chicken within your budget.

Kosher Salt-  a good kosher salt gives the perfect salt crust for the chicken. You can also use course sea salt. 

Rosemary- fresh rosemary gives a nice flavor to the chicken. I use several sprigs to help flavor the bird.

Tools You Will Need

Dutch Oven

Video Instructions

Directions

Heat your oven to 475℉. Make a bed of salt by pouring about a cup of kosher salt into the bottom of the pot. Add a couple of rosemary sprigs to the pot. Make sure the chicken is washed and ready to be cooked.

Place it breast side down and then cover with the remaining salt. Place the rest of the rosemary sprigs on the top of the chicken.

Pop the lid on and place it into the oven to cook for approximately 90 minutes. When done, remove from the oven.

Uncover and let the chicken rest for a few minutes. To break away the salt crust, smack the salt crust with a large spoon to break open the hardened salt crust.  Remove the salt and flip the bird over onto a large platter. 

You don’t have to turn the whole thing over to enjoy. However, I find the chicken looks much more enticing as the skin of the chicken on the bottom is golden brown. You also get more of the crispy skin when serving this way. Cut the chicken up with a sharp knife. 

Cooking Notes

• Be sure to use a course of kosher or sea salt for the salt crusting. Using an iodized table has a more intense salty taste. 
• Make sure to clean out the cavity of the chicken before cooking.
• To crack open the salt, use a small hammer or smack it with the backside of a large metal spoon. 
• You don’t have to turn the whole thing over to enjoy. However, I find the chicken looks much more enticing as the skin of the chicken on the bottom is golden brown. You also get more of the crispy skin when serving this way.
• For easier cleanup, allow the juice in the salt at the bottom of the pot to dry out. Then you can take the back of a large spoon handle or something flat to pop it out in large chunks. The salt will crack and you can chisel it away from the pot. 

Serving Suggestions

• Make the chicken alongside this Simple Tomato Confit and a fresh loaf of this No Knead Artisan Loaf for a simple summer meal.
• This juicy chicken works well with rice and roasted veggies. Check out this Roasted Asparagus.
• Leftovers from this chicken can be used in a wide array of meals. Like this Shredded Chicken with Mashed Potatoes. Or on salads, for pasta, tacos, casseroles, or making chicken salad sandwiches. Be sure to save the carcass for homemade bone broth.

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If you try this recipe and love it, I would appreciate you coming back to give it 5 stars!