Chicken

Parsley, tarragon and garlic butter salt-crust chicken

Name: Parsley, tarragon and garlic butter salt-crust chicken recipe
Yield: 4
Ingredients: 8 garlic cloves, 6 finely chopped, 2 whole; 100g unsalted butter, softened; 1/2 bunch flat-leaf parsley, leaves chopped, stems finely chopped; 1/2 bunch tarragon, leaves chopped, stems finely chopped; 1.8kg whole chicken; 1 lemon, halved; 3kg rock salt; 2 tbs black peppercorns, roughly crushed; 5 egg whites

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by Kirsten Jenkins

Nov 25, 2021

Over ham? This salt-baked chicken is an impressive main for Christmas day.

8 garlic cloves, 6 finely chopped, 2 whole
100g unsalted butter, softened
1/2 bunch flat-leaf parsley, leaves chopped, stems finely chopped
1/2 bunch tarragon, leaves chopped, stems finely chopped
1.8kg whole chicken
1 lemon, halved
3kg rock salt
2 tbs black peppercorns, roughly crushed
5 egg whites

Method

1.

Preheat oven to 200°C. Place chopped garlic, butter, parsley leaves and tarragon leaves in a bowl and season with freshly ground black pepper. Mix until well combined. Rub butter mixture under the chicken skin, being careful not to tear the skin.
2.

Stuff chicken cavity with lemon and whole garlic cloves, then tie the legs together with kitchen string. Set aside.
3.

lace parsley stems and tarragon stems in a large bowl with the rock salt, peppercorns and egg whites. Using your hands, mix the ingredients well. Place some of the salt mixture on the base of a small deep roasting tray, just big enough to fit the chicken. Top with the chicken, then cover with remaining salt mixture until chicken is completely enclosed. Roast for 1 hour 30 minutes or until the salt is hard and dry to touch. Rest for 15 minutes before cracking the salt crust and discarding. Remove chicken and slice to serve.