Okay, so we’ll be the primary to confess that this recipe is not essentially the most handy strategy to prepare dinner rooster. For starters, it is positively not methodology should you’re in search of crispy, browned pores and skin. Plus, relying on the value of salt the place you reside, it may be a bit costly to strive.
Nevertheless, we nonetheless encourage the adventurous dwelling chef to present this distinctive cooking method a strive as a result of (past being extremely attention-grabbing) it leads to excellent, juicy rooster meat with little fuss and completely zero added fats. It actually works!
Pollo al Sale | Salt-Baked Hen Recipe
Watch the Pasta Grammar video the place we make this recipe right here:
For this recipe, you will want:
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4 egg whites
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6 lbs. (2.75 kg) coarse salt (equal to 2 containers of Morton’s Coarse Kosher Salt)
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White wine to style (see beneath)
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1 complete younger rooster
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1/2 lemon
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1/4 onion
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Contemporary rosemary, sage and thyme
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Contemporary black pepper
Preheat an oven to 395 levels F (200 C).
Utilizing a hand mixer in a big mixing bowl, beat the egg whites till gentle peaks kind. Regularly add 4 lbs (1 1/2 containers) of the salt into the egg whites. Stir along with a spatula.
Pour the remaining 2 lbs of salt into the underside of a deep baking tray, large enough to carry the rooster. Combine white wine into the salt, simply sufficient to make the salt damp however not soaked. Flatten the salt out within the tray and sprinkle it with black pepper.
Stuff the rooster with lemon, onion and herbs, then tie up the legs with butcher twine. Place the rooster within the baking tray, and tightly pack the salt/egg combination round it. The rooster needs to be utterly encased in salt.
Bake for 1 hour and 20 minutes. Take away from the oven and let relaxation for quarter-hour. Rigorously crack open and take away the salt. We discovered {that a} small mallet and durable butterknife work effectively when used with care.
Only a fast word: the rooster pores and skin is completely edible, however many select to skip it because it does take up fairly a little bit of salt (not like the meat itself). As much as you!
Buon appetito!
