Salt-crusted Chicken




1 whole chicken

4 free-range eggs, separated

250ml water

200g rock salt

300g plain flour

Ingredients provided by:



Preheat oven to 180°C.

Truss chicken by placing an incision in one leg and threading the other leg through. Set aside.

To make dough, whisk egg whites lightly together with water. Add rock salt, then slowly add flour to incorporate. Use your hands to make the dough.

Split dough in half and roll out a top and bottom layer. Place bottom layer onto greaseproof paper on an oven tray. Place the chicken on top and lay the other layer of dough over. Pinch edges of dough layers together, creating an air-tight casing.

Use egg yolks to paint the entire chicken casing. Bake in pre-heated oven for one hour.

Remove from oven. Carefully cut around the casing and take the chicken out, reserving cooking liquid. Carve chicken and add to a simple salad of green leaves. Dress with olive oil and cooled cooking liquid.