Fireman Bob's " Salt Crusted " Chicken my way...

Bob Cooney


For a Stunning Presentation at the Dinner Table, and Praises Galore... You will enjoy the Smiles as you present this wonderful dish

★★★★★ 1 vote
15 Min
1 Hr 30 Min
Convection Oven


3 to 3 1/2 pound roasting chicken
1 bunch
mixed herbs - such as... rosemary, thyme,marjoram, and parsley
7 c
sea salt yes 7 cups...
1/2 tsp
red pepper flakes
egg white
whole heads of garlic - roasted


1Preheat oven to 350 degrees
Rinse off chicken, pat dry
Place the herbs inside the cavity, then " truss " the chicken
2Mix together the sea salt ( all 7 cups ) and red pepper flakes with the egg white until all the salt is moistened
Pick a roasting pan or glass dish big enough to hold the chicken, line the pan with a double lining of foil big enough to enclose the chicken for cooking
3Spread a thick layer of sea salt on the bottom of the pan, and place chicken on the sea salt layer
Cover the chicken with remaining sea salt and " shape " neatly around the entire chicken making sure the whole chicken is enclosed in the sea salt
4Bring the foil edges up and enclose the chicken and place in oven and cook for 1 1/2 hours
Remove from oven and let " rest " for 10 minutes
5Carefully lift the foil package from the pan and open ( being careful of the steam from package )
Break away the " Sea Salt Crust "
Brush away any remaining sea salt from the chicken
Place on serving platter with the roasted heads of garlic
6As you eat, slip the " skins " off the garlic cloves and take a " bite " of chicken with the garlic

Enjoy !!!

About this Recipe

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Other Tags: Quick & Easy, Healthy