Pollo al Sale | Salt-Baked Hen Recipe

Okay, so we’ll be the primary to confess that this recipe is not essentially the most handy option to cook dinner hen. For starters, it is undoubtedly not methodology for those who’re searching for crispy, browned pores and skin. Plus, relying on the worth of salt the place you reside, it may be a bit costly to attempt.

Nevertheless, we nonetheless encourage the adventurous residence chef to present this distinctive cooking method a attempt as a result of (past being extremely fascinating) it ends in excellent, juicy hen meat with little fuss and completely zero added fats. It actually works!


Pollo al Sale | Salt-Baked Hen Recipe

Watch the Pasta Grammar video the place we make this recipe right here:

For this recipe, you have to:

  • 4 egg whites

  • 6 lbs. (2.75 kg) coarse salt (equal to 2 packing containers of Morton’s Coarse Kosher Salt)

  • White wine to style (see under)

  • 1 entire younger hen

  • 1/2 lemon

  • 1/4 onion

  • Recent rosemary, sage and thyme

  • Recent black pepper

Preheat an oven to 395 levels F (200 C).

Utilizing a hand mixer in a big mixing bowl, beat the egg whites till smooth peaks kind. Steadily add 4 lbs (1 1/2 packing containers) of the salt into the egg whites. Stir along with a spatula.

Pour the remaining 2 lbs of salt into the underside of a deep baking tray, sufficiently big to carry the hen. Combine white wine into the salt, simply sufficient to make the salt damp however not soaked. Flatten the salt out within the tray and sprinkle it with black pepper.

Stuff the hen with lemon, onion and herbs, then tie up the legs with butcher twine. Place the hen within the baking tray, and tightly pack the salt/egg combination round it. The hen ought to be fully encased in salt.

Bake for 1 hour and 20 minutes. Take away from the oven and let relaxation for quarter-hour. Rigorously crack open and take away the salt. We discovered {that a} small mallet and durable butterknife work effectively when used with care.

Only a fast word: the hen pores and skin is completely edible, however many select to skip it because it does take up fairly a little bit of salt (in contrast to the meat itself). As much as you!

Buon appetito!

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