Salt Crusted Chicken
(0 votes)
(0 votes)
Health Score:
92 / 100
Difficulty:
easy
Difficulty
Preparation:
2 h. 25 min.
Preparation
Calories:
47
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 47 cal. | (2 %) | ||
| Protein | 8.66 g | (9 %) | ||
| Fat | 0.8 g | (1 %) | ||
| Carbohydrates | 0.79 g | (1 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.1 g | (0 %) |
more nutritional values
| Vitamin A | 24.67 mg | (3,084 %) | ||
| Vitamin D | 0.02 μg | (0 %) | ||
| Vitamin E | 0.09 mg | (1 %) | ||
| Vitamin B₁ | 0.02 mg | (2 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.72 mg | (39 %) | ||
| Vitamin B₆ | 0.16 mg | (11 %) | ||
| Folate | 4.29 μg | (1 %) | ||
| Pantothenic acid | 0.25 mg | (4 %) | ||
| Biotin | 1.17 μg | (3 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 1.27 mg | (1 %) | ||
| Potassium | 98 mg | (2 %) | ||
| Calcium | 164.78 mg | (16 %) | ||
| Magnesium | 736.28 mg | (245 %) | ||
| Iron | 0.89 mg | (6 %) | ||
| Iodine | 9.19 μg | (5 %) | ||
| Zinc | 0.27 mg | (3 %) | ||
| Saturated fatty acids | 0.22 g | |||
| Uric acid | 451 mg | |||
| Cholesterol | 18.27 mg | |||
| Complete sugar | 1 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 fresh chicken at least 1.7 kg (approximately 4 lbs) without giblets
- fresh cracked peppers
- 2 garlic cloves
- 1 handful mixed Fresh herbs (such as parsley, basil, thyme)
- 2 kilograms fine Sea salt
- 2 egg whites
Preparation steps
1.
Rinse the chicken, pat dry and rub inside and out with pepper. Rinse herbs and pat dry.
2.
Peel the garlic cloves and slice very finely with a mezzaluna along with the herbs. Loosen the skin of the chicken with a small, sharp knife and push the herb and garlic mixture between flesh and skin.
3.
Preheat oven to 180°C (approximately 350°F). Pour the salt into a bowl and stir in the egg white. Pour in enough water until the mixture is pliable but not runny.
4.
Distribute about 1/3 of the salt mixture on the bottom of a roasting pan. Place the chicken on it and cover carefully with the remaining salt. The chicken should be well coated. Cook the chicken just under 2 hours.
5.
Serve the chicken with the salt crust and break the crust and carve at the table.
