Rock Salt Roasted Chicken
I love buying whole, pasture raised chickens from my local farm. The price of them at my local farm is actually quite a bit cheaper than my grocery store so I buy them frequently. I usually roast one per week and then use the bones to make a delicious bone broth full of healing nutrients.
I bore very easily so I am always trying new ways of preparing whole chickens since we eat them so often. I thought I had prepared them every way imaginable until my friend Alisa said I have to try a new way of roasting a chicken. When Alisa says I have to try it, I listen. She’s a good friend of mine and my very favorite cook so I know she means business when she recommends something. She saw the idea from here.
This technique called for roasting the chicken on a bed of rock salts and I had never done that before. I thought it was a brilliant idea. So, I tried it. And I fell in love with it. Don’t worry, the bed of rock salts do not make the chicken taste like salt. Instead, the salt bed locks in the moisture and infuses the whole chicken with an insane amount of flavor. The results are juicy, tender, flavorful chicken and crisp, delicious, out of this world skin. Out of all the ways I’ve prepared chicken, this is my favorite. I’m a huge fan of this technique and have already started my rock salt stockpile 😉
Rock Salt Roasted Chicken Recipe
1 whole chicken, neck and insides removed
1 box or 4lbs of rock salt (usually found in the baking aisle at the grocery store, on the bottom shelf around the other salt. It is also called Ice Cream Salt)
3 cloves of garlic, peeled and sliced
3 sprigs of fresh herbs (parsley, basil, oregano, rosemary, thyme, etc or a combination are all good choices)
salt and pepper
Preheat your oven to 400. Pour your rock salt in a 9×13 baking dish. Season the inside and out of your chicken with salt and pepper. Poke holes in your lemon with a fork or knife and insert it into the cavity of chicken along with the garlic cloves and fresh herbs. Secure the cavity shut with toothpicks. Place breast side up on the bed of rock salts. Roast for 40 minutes. Flip the chicken over and cook for 45 more minutes or until chicken is cooked through. Let rest for a few minutes before cutting. Enjoy!
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