Unlike other methods, in which the chicken is either placed directly on rock salt, or covered with a mixture of salt and egg whites, the method shown here is much easier and accessible, as it uses the common Kosher salt found it most kitchens.
Because of the high temperature and the use of salt, the roasting time is shorter than in most recipes for roasted chicken. Roasting the chicken this way results a brown and crispy skin, while the meat is succulent and flavorful. The chicken is tasty as is, but I like to add the lemon for the added aroma. You can substitute it with fresh herbs (rosemary, for example) or garlic.
It is best to season the chicken with salt only after the roasting, as the salt around it will effect the flavor (even though the salt is around the chicken and does not touch it.)
Leftovers, if any, can be used cold in sandwiches, or in the following chicken-tarragon salad.
Makes: 4 -6
Prep time: 10 minutes
Roasting time: 50 minutes
1 medium size whole chicken (preferably organic) 4-5 lb (1.8-2.2Kg), giblets removed, washed and dried with paper towels
5 cups Kosher salt
1 tsp Freshly ground black pepper
1 lemon, optional
1. Preheat the oven to 425F (220C). Line a large baking sheet with baking paper. Pour the salt all around the edges of the pan, making sure to leave the center clean.
2. Rub the chicken skin with the black pepper. Prick the lemon with a fork and place inside the cavity of the chicken. Use toothpicks to secure it.
3. Place the chicken in the center of the pan. Roast for 50 minutes, until the skin is brown. Let rest in the pan for 10 minutes.
4. Transfer the chicken to a cutting board. Discard the salt and lemon and cut into portions.
Chicken Tarragon Salad
The Tarragon gives this salad its’ unique flavor. If for some reason you don’t like Tarragon, or can’t find it, the next best option would be fresh Basil. Serve as is, with fresh greens, or use in sandwiches.
Prep and mixing time: 20 minutes
3 cups roasted chicken meat, cut into medium size cubes
2 Tbs fresh Tarragon, roughly chopped
¼ cup dried cranberries
1/3 cup chopped pecans
¼ cup mayonnaise
1 heaped tsp Dijon mustard
½ tsp salt
¼ tsp freshly ground black pepper
1 tsp lemon zest
1 tsp fresh lemon juice