Salted Chicken
This recipe comes from jamie oliver's happy days cookbook. Surprisingly enough the chicken is not overly salty, just moist because the salt crust keeps all the juices inside.
Steps
Preheat the oven to 200 c or 400 degrees f.
Put all the salt into a bowl with the fennel seeds , eggs , lemon juice , peppercorns and a wineglass of water and mix together.
Crush the thyme in a pestle and mortar and add a couple good glugs of olive oil.
Rub this flavoured oil all over your chicken , pushing any extra inside the cavity along with the parsley , garlic and squeezed lemon halves.
You want the cavity so full that no salt will be able to get in.
Get four long pieces of tinfoil and put them on top of each other to make a sheet around a metre square.
Lay on a third of the salt , spreading until it is about 1 / 4 inch thick.
Put your chicken on top , then pack the rest of the salt around it , making sure not to pierce the skin.
Carefully fold up the sides of the tinfoil and scrunch it at the top.
You can rip off any extra tinfoil.
Place the chicken in the preheated oven and cook for two hours.
Remove and allow to rest for 15 minutes.
Take it to the table , rip ope.
Ingredients
rock salt, fennel seed, eggs, lemons, peppercorn, fresh thyme, olive oil, whole chickens, parsley, garlic cloves