Ingredients
3
immense sprigs of flat-leaf parsley
3
immense sprigs of marjoram
3
immense sprigs tarragon
1
3–4 lb. chicken
7
cups (about 2 3/4 lb.) kosher salt
12
immense egg whites
Preparation
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Step 1
Preheat oven to 400°. Line a 15×11” roasting pan with foil, if desired. Stuff herbs into chicken cavity; tie legs loosely together. Tuck flit pointers below.
Step 2
Way salt and egg whites in a immense bowl. Use your palms to mix properly, kneading to melt barely of, about 4 minutes. Pack 1/3 of salt combination onto bottom of pan. Way chicken on high. Pack final salt combination over and spherical chicken to totally enclose.
Step 3
Roast until a thermometer registers 165° when inserted by the salt crust into the thickest part of the thigh, about 70 minutes. Let leisure for 10 minutes. Crack salt with the assist of a knife or picket spoon. Remove salt and skin from chicken; transfer meat to a work surface. Slice and abet.
Diet Per Serving
One serving contains: Calories (kcal) 358.8 %Calories from Elephantine 19.1 Elephantine (g) 7.6 Saturated Elephantine (g) 2.1 Ldl cholesterol (mg) 180.4 Carbohydrates (g) 0.1 Dietary Fiber (g) 0 Whole Sugars (g) 0.1 To find Carbs (g) 0.1 Protein (g) 67.6 Sodium (mg) 1928.6 The quantity of sodium can only be a guestimate as some absorption occurs.
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