Salt-Baked Chicken
- Total Time
- 2 hours 20 minutes
- Rating
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Ingredients
- About 4 pounds kosher salt
- 14-pound chicken
Nutritional analysis per serving (4 servings)
663 calories; 47 grams fat; 13 grams saturated fat; 0 grams trans fat; 19 grams monounsaturated fat; 10 grams polyunsaturated fat; 0 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 57 grams protein; 1055 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 350 degrees. Put the salt in a heavy pot with a lid, slightly larger than the chicken. Place the pot, uncovered, over medium heat until the salt is very hot, stirring from time to time, about 30 minutes.
- Step 2
Scoop most of the salt into a large bowl, leaving a 1½-to-2-inch layer of salt in the bottom of the pot. Place the chicken over the salt layer, breast side up. Spoon the remaining salt over and around the chicken, so that it is completely buried in salt.
- Step 3
Cover the pot with the lid. Bake until the chicken is cooked through, about 1½ hours. Scrape the salt from the chicken and remove from the pot. Wipe off as much of the salt as possible and let stand for 10 minutes. Carve the chicken and serve.
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