Salt-Crusted Chicken

A classic Chinese cooking style, salt baking locks in moisture and fuses natural flavours. Plus kids will love helping you crack the crust
Originally published December, 2007
Recipe by Leeanne Wright
Photo by James Tse

• 3 egg whites
• ¹/³ cup cold water
• 8 cups kosher salt
• 3 lb whole chicken
• 1 bunch fresh thyme
• 1 lemon, halved
• 12 garlic cloves
• 1 lb mixed variety baby potatoes

1. Preheat oven to 400°F and line a sheet pan with tinfoil.
2. Whisk egg whites and water together, then mix in salt. Spread out approximately 2 cups salt mixture on sheet pan.
3. Squeeze lemon halves into chicken cavity. Stuff chicken with fresh thyme and lemon halves. Tie legs with string. Surround chicken with garlic and potatoes.
4. Cover chicken, garlic and potatoes completely with remaining salt mixture. Pack salt so that it fills all crevices between chicken and potatoes. Salt should form a ½-inch layer. Bake 70 minutes.
5. To serve, crack open shell with a rolling pin or mallet and remove salt. It will come off in large pieces. Discard thyme and lemon halves and dust excess salt off chicken, potatoes and garlic.