Salt-Crusted Chicken Stuffed With Sage & Thyme In A Balsamic Vinegar Marinade
Have you ever popped 3 pounds of salt in the oven? Well you're about to find out what you've been missing out on, because this is by far the best way to brine your chicken for the most moist and tender meat you've ever had.
For the salt crust:
- 3 lbs salt
- 10 egg whites
For the marinade:
- 32 fl oz water
- 1 tbsp olive oil
- 1 tbsp salt
- 1 tsp pepper
- ½ lemon
- ½ garlic bulb
- 2 bay leaves
- 2 tbsp balsamic vinegar
For the stuffing:
- 2 sage sprigs
- 2 thyme sprigs
- ½ lemon
- 1 whole chicken (3-4 lbs)
- cooking twine
1. Add all the marinade ingredients to a large pot, bring to a boil, reduce heat, and let cool. Place the chicken in the pot, cover with a lid, and let marinate for 4 hours.
2. Shortly before the chicken finishes marinating, preheat the oven to 350°F. Mix the salt and egg whites and spread half of the mixture in a casserole dish.
3. Place the chicken on the salt layer, stuff the chicken with sage, thyme, and lemon. and tie the legs together with cooking twine.
4. Completely cover the stuffed chicken with the remaining salt mixture.
5. Bake the salt-crusted chicken for 70 minutes. Let the chicken cool down before carefully removing the salt crust.
6. Serve the tender chicken with roasted potatoes and broccoli.
You'll be amazed by the uniquely delicious taste of the briny chicken in a sweet and spicy marinade – yummy!
You can find the recipe for the Stuffed Chicken Chicken Cordon Bleu Wellington featured in the bonus video here.