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Salt Crusted Chicken

By: Sharon Matten January 06, 2022
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Servings: 1


  • 1 3 to 4 pound chicken, washed then patted dry
  • 7 cups coarse sea salt
  • 2 large egg whites (or more if necessary)


  1. Preheat oven to 375° F. Line a baking dish with a large sheet of heavy duty aluminum foil.
  2. Place the salt in a large bowl.
  3. Add the egg whites and mix until thoroughly combined.
  4. Place some of the salt on the bottom of the pan.
  5. Place the chicken on top of the salt, then completely cover with the moist salt – tightly packing the salt around the chicken.
  6. Tightly cover the chicken with the foil, then bake for an hour and a half.
  7. Remove chicken from the oven and open the foil.
  8. Let rest open for 10 minutes.
  9. Break open the salt shell.
  10. Say a little prayer that the chicken turned out, then remove the skin and serve.



  • Use at least 2 egg whites for this recipe. You can use more if necessary.
  • You want the salt to be moist and "snowlike" in order to properly pack around the chicken.

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