Watch our show Try out one of our recipes Purchase a product online Need answers to cooking questions?  Chef Steve has em Our list of resources Click here to go to back to the Pulp Kitchen Home Page
Chicken - Salt-Baked 443-801-7535. Or contact us via...
Recent Airings
Contest Rules
    Beef - Braised Short Ribs
    Beef - Crock Pot Pot Roast
    Beef - Fajitas
    Beef - Meatloaf Surprise
    Beef - Mushroom Meatloaf
    Chicken - Aloutte
    Chicken - Fusion Saute
    Chicken - Marsala
    Chicken - Parmesan, Easy
    Chicken - Pizza
    Chicken - Roasted Easy
    Chicken - Salt-Baked
    Chicken - Thai Curry
    Chicken Croquettes
    Fish - and Chips
    Fish - Broiled Rockfish
    Fish - Catfish, Pan Fried w. Pecan Butter
    Fish - Crusted Rockfish
    Fish - Herb Stuffed Trout
    Fish - Lime Baked Tilapia
    Fish - Pickled Salmon. LoFat
    Fish - Salmon & Fennel
    Fish - Salmon En Papillote
    Fish - Turbot
    Fish - Tuscan Tuna
    Ham - Glazed Dinner
    Ham - Gammon Steaks
    Ham - Kale Stuffed
    Lamb - Easter
    Lamb, Slow-Roasted Leg of
    Pasta - Chesapeake
    Pasta - LoFat Carbonara
    Pasta - Potato Gnocchi
    Pasta - Spinach Dumplings
    Pasta - with Broccoli Rabe
    Pasta - with Pumpkin
    Pasta - with Spinach & Asparagus
    Pork - Crown Roast
    Rabbit, Stewed
    Sausage - Cassoulet
    Sausage, Spinach and Bean Ragout
    Seafood - Bouillabaisse
    Seafood - Chesapeake Pasta
    Seafood - Shrimp Etouffee
    Thanksgiving Day HELP
    Thanksgiving Ideas
    Turkey - Mexican Casserole
    Turkey - Pot Pie
    Turkey - Thighs & Sauerkraut
    Veal - Scaloppine
    Veg - Neatloaf
    Veg - OysterMushroom Shepherd's Pie
    Veg - Stir Fry
    Veg - Sweet Potato Pierogies
    Veg - Zucchini Pie
    Veg-Mock Duck & Tofu Etouffee
For Pet's Sake
Search the 'Net
Side Dishes
Soups & Starters
Salt-Baked Chicken

Despite its name, this chicken is not at all salty. The kosher salt helps form an enclosed dome in which the chicken is sealed and baked, creating the most moist chicken I've ever tasted in my life. There is no added fat to this dish and the leftovers make a great chicken salad.

1 box Kosher Salt
1 six-to-seven pound oven roaster Chicken
1/2 lemon
Springs of thyme
ground black pepper
Spritzes of water

Preheat oven to 375. Unwrap chicken, remove giblets, wash under cold water and pat dry with paper towels.

Rub cavity with lemon, black pepper and thyme. Pepper the chicken skin as well.

In a deep-sided casserole or roasting pan drizzle in about 1/4 of the kosher salt as a bed. Lay the chicken (breast side down) atop the salt and now use the rest of the salt to totally cover the chicken. Once properly covered with salt you should not be able to see the chicken at all.

Using a spray bottle or just your fingers, carefully drizzle some water over the salt. This will help the salt form a hard cover when in the oven.

Bake for one hour and fifteen minutes. Remove from oven. Let rest ten minutes.

You'll be amazed at how the salt has hardened and, in essence, created a closed earthenware in which the chicken baked. Crack the top and the dome of salt should pop right off. Now I stick a long spoon or fork into the cavity to help lift the chicken out. It should easily come out of the salt. If any salt is stuck to the chicken you can simply brush it off.

Transfer to a cutting board. Carve as desired.

Share your thoughts.
Rate this recipe using the email link below.

Comments: Send us comments about this recipe