Salt-Roasted Chicken

Salt-Roasted Chicken
Photo by Ditte Isager


  • 1 3-4-pound chicken
  • 7 cups kosher salt
  • 3 large sprigs flat-leaf parsley
  • 12 large egg whites
  • 3 large sprigs tarragon
  • 3 large sprigs marjoram

Preheat oven to 400°F. Line a 15x11" roasting pan with foil, if desired. Stuff herbs into chicken cavity; tie legs loosely together. Tuck wing tips under. Place salt and egg whites in a large bowl. Use your hands to blend well, kneading to soften slightly, about 4 minutes. Pack 1/3 of salt mixt...

View full recipe at Epicurious


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