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Cracking open a chicken roasted in a salt crust | by Francis Storr
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Cracking open a chicken roasted in a salt crust

The recipe is from Chocolate And Zucchini, in you're interested. I used flax seeds instead of the egg whites as it was less wasteful and much cheaper. One thing the recipe doesn't mention is that you should pat the outside of the chicken dry. If you don't, it'll slide all over the place. Also, trussing it is essential otherwise the legs just burst out of the sides.

 

Definitely worth the effort and I'll be cooking it again.

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Taken on February 21, 2011