Ingredients for Whole Roasted Chicken In Salt Crust
- Whole Chickens
- 2 tablespoons balsamic vinegar
- Unsalted Butter
- Shallots
- Kosher Salt
- Garlic Cloves
- 1 tablespoon orange zest
- Ground Black Pepper
- Orange
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How to Make Whole Roasted Chicken In Salt Crust
- Preheat oven to 425°F (220°C).
- Rinse the chicken inside and out and pat it dry with paper towels.
- Brush the chicken generously with 2 tablespoons of balsamic vinegar.
- In a small bowl, combine 4 tablespoons (1/2 stick) softened butter, 2 tablespoons finely chopped shallots, 2 cloves garlic (minced with 1 teaspoon Morton Kosher Salt), 1 tablespoon orange zest, and 1/4 teaspoon black pepper.
- Spread the butter mixture evenly over the entire chicken, patting gently to ensure it adheres.
- Place the chicken on an oiled rack set inside a foil-lined roasting pan.
- Fill the chicken cavity with 1/2 cup thinly sliced shallots and 1/2 cup orange segments.
- Generously sprinkle 1/4 cup Morton Kosher Salt over the top of the chicken, creating a thick crust.
- Roast uncovered for 50-60 minutes, or until a meat thermometer inserted into the thickest part of the thigh registers 165°F (74°C) and the juices run clear.
- Remove from the oven and let the chicken rest for 10 minutes before removing the salt crust.
- Carefully discard the salt crust.
- Carve the chicken into serving pieces and serve with your favorite sides, such as roasted potatoes (seasoned with additional Morton Kosher Salt, if desired).
Nutrition Information (Approximate per serving)
Sodium
319 g
Sugar
12g
Fat
68g
Carbs
2g
