Email: contact@thefineclinic.co.uk
Tel: 0207 636 1367
22 Harley St, London W1G 9PL

Serves 4
Preparation time
Cooking time 1 ½  hours
Preheat the oven to 190°C/375°F/Gas5.

INGREDIENTS

  • Bunch of mixed fresh herbs, e.g. rosemary, thyme, marjoram, and parsley,
  • 1.5kg [3½lb] chicken,
  • 7cups coarse salt,
  • 1 egg white,

Stuff the herbs into the chicken cavity then truss the chicken. Mix together the sea salt and egg white until all the salt crystals are moistened. Select a roasting tin into which the chicken will fit neatly then line it with a large double layer of foil. Spread a thick layer of moistened salt in the foil-lined tin and place the chicken on top. Cover with the remaining salt, completely covering the chicken. Bring the foil edges up and over the chicken to enclose it and bake in the oven for 1½ hours. Remove from the oven and leave to rest for 10 minutes. Carefully lift the foil package from the container and open it. Break the salt crust to reveal the chicken inside. Brush any traces of salt from the bird and serve.