Name: Colin’s salt crusted chicken
Prep time: 35 min
Cook time: 70 min
Total time: 105 min
Yield: 4
Ingredients: 1.6kg whole chicken, legs trussed; Olive oil, for brushing; Freshly ground black pepper; 1/2 bunch thyme leaves; 1 lemon, juiced; Pan-fried Dutch carrots, to serve; Salt crust; 800g plain flour; 300g cooking salt; 1/2 bunch rosemary, roughly chopped; 1/2 bunch marjoram, roughly chopped; 2 cloves garlic, finely chopped; 300ml cold water; 3 free-range egg whites, beaten; Sautéed leeks; 100g butter, chopped; 2 leeks, sliced; 3 cloves garlic, sliced; 1/2 bunch thyme leaves; 100g roasted hazelnuts, chopped

Add in so much more flavour by steaming your whole chicken in its own juices. Serve with sautéed leeks and enjoy your salt-crusted creation!

What is a salt crust?

A salt crust is a method of cooking in which an ingredient such as fish, chicken or vegetables is covered in a salt-based dough before baking in the oven. The outcome is your protein or vegetables steaming in their own juices, creating a flavourful and juicy dinner!

Ingredients

1.6kg whole chicken, legs trussed

Olive oil, for brushing

Freshly ground black pepper

1/2 bunch thyme leaves

1 lemon, juiced

Pan-fried Dutch carrots, to serve

Salt crust

800g plain flour

300g cooking salt

1/2 bunch rosemary, roughly chopped

1/2 bunch marjoram, roughly chopped

2 cloves garlic, finely chopped

300ml cold water

3 free-range egg whites, beaten

Sautéed leeks

100g butter, chopped

2 leeks, sliced

3 cloves garlic, sliced

1/2 bunch thyme leaves

100g roasted hazelnuts, chopped

Method

Step 1

For salt crust, combine flour, salt, herbs and garlic in a large bowl. Make a well. In a separate bowl, whisk water and egg whites until incorporated. Pour into flour mixture and bring together to form a rough dough. Transfer dough to a floured work surface, knead for 5 minutes or until soft. Cover with plastic wrap and refrigerate for 30 minutes.

Step 2

Preheat oven to 220°C/ 200°C fan-forced. Roll out dough on a floured work surface until large enough to wrap around chicken.

Step 3

Brush chicken with oil, season with pepper and scatter with thyme. Place chicken, breast-side down, in middle of salt crust (see Cook’s Tip on following page). Mould crust around the chicken, sealing with a seam at the top and ensuring there are no holes (patch any holes with leftover dough).

Step 4

Place chicken, seam-side down, in a large roasting pan lined with baking paper. Cook in oven for 1 hour 10 minutes. Probe chicken thigh through the crust with a meat thermometer – it should be at least 60°C. Return to oven until cooked, if needed. Let rest for 15–20 minutes.

Step 5

Meanwhile, for sautéed leeks, melt butter in a large frying pan on low heat. Add leek, garlic and thyme. Cook, covered, for 30 minutes, stirring occasionally, ensuring that the leeks do not colour. Scatter with hazelnuts.

Step 6

Crack open the crust and carve the chicken. Discard the crust and reserve the cooking juices. Pour lemon juice over the chicken. Serve the chicken with the leeks, carrots and reserved cooking juices.

chicken in a salt crust with hole cut out of top with roasted carrots on the side — *(Photography: Tim Roberts, Styling: Michele Cranston)*

Cook’s tip

Trussing the chicken’s legs together will make wrapping the chicken in the salt crust easier.

Colin Fassnidge Chef

Colin brings his signature cheeky Irish flair to Better Homes and Gardens, joining the top-rating lifestyle program during its 30th anniversary year and becoming the latest ingredient in Australia’s favourite Friday night tradition.