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Salt Baked Chicken

Salt Baked Chicken.

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Salt Baked Chicken

Encasing chicken in salt traps in all those lovely juices to keep the meat moist and tender. An exclusive recipe for Ocado by Arthur Potts Dawson.

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Instructions

  1. 1

    Pour the rock salt into a large mixing bowl and add the caraway seeds and pepper corns. Tear the bay leaves and chilli into pieces then mix through the salt.


  2. 2

    Now add about half a cup of cold water to the salt and mix through. It should resemble wet sand, become workable but not slushy, add a little more water if necessary.


  3. 3

    Trim excess fat and skin from the cavity end of the chicken and stuff with the washed, still wet fresh herbs and two torn bay leaves. Push the chicken together to close the cavity and bunch the chicken up.


  4. 4

    Place a layer of the salt mix approximately 2 cms thick onto the baking pan and place the chicken on top. Now cover the chicken completely with the remaining salt mixture. Check for any gaps and once fully covered with the salt place in a very hot oven (230ºC) for approximately 1 hour.


  5. 5

    Meanwhile, cut the tomatoes into quarters and halves depending on size. Crush a clove of garlic and thinly slice the shallot. Cut the stale bread into bite sized pieces, sprinkle with olive oil and place under a grill until brown and crispy. Now mix together with the tomatoes, garlic, shallots, red wine vinegar and olive oil and leave to one side for the flavours to develop.


  6. 6

    Remove the chicken from the oven and cut around the salt casing so that it lifts from the chicken in one piece. Check to see that juices of the chicken run clear and it is cooked through. If not replace salt lid and pop it back in the oven to finish off. Once fully cooked, carve the chicken and serve with a handful of the tomato salad and drizzle of olive oil.


Ingredients

  • 1 Dried Chilli
  • 1 pinch Cooking Salt
  • 5 Bay Leaves
  • 1 drizzle Extra Virgin Olive Oil
  • 1½ kg Rock Salt
  • 1 loaf White Crusty Bread
  • 1 clove Garlic
  • 1 Whole Chicken
  • 1 tsp Black Peppercorns
  • 1 Shallot
  • 1 large handful Cherry Tomatoes
  • 1 tbsp Red Wine Vinegar
  • 2 tsp Thyme
  • 2 tsp Sage

Serves 4

Total time required Total time:

  • Cooking time:

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Recipe published with permission from Arthur Potts Dawson

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