I’m not into pretentious recipe titles, but this one is a new low… even for me…
I considered calling it “Salt Encrusted Roast Chicken with….”
And then I got stuck because there is no “with.”
The ingredients are salt and chicken. That is it.
(Plus it sounded stuffy anyway.)
Anyway…
The ingredient list may be humble, but the final dish is spectacular.
The magic lies in the technique.
I first learned this method from Salt, Fat, Acid, Heat— a brilliant cookbook by Samin Nosrat.
The first time I tried it, I almost bailed halfway through.
This is one of those recipes that screams at you to “ABORT THE MISSION!” right up until you taste it.
And in that moment, you’ll be so, so glad you trusted the process.
(If you are feeling uncomfortable about using that much salt, check out my deep dive into Cooking with Salt for some more info about the benefits of good-quality salt.)
Are you ready for this gem?
Let us make Salty Roast Chicken.
Salty Roast Chicken Recipe
The secret sauce of this recipe is time. Start it the day before you plan to eat it.
Ingredients:
- 1/2 cup salt (maybe more, maybe less)
- A whole, thawed chicken
(Told ya.)
Instructions:
Start with a whole, thawed chicken. Yes, home raised chicken will absolutely work–that’s all I use. You may spatchcock the chicken if you like. Or if you have no clue what I just said, proceed with the chicken as-is.
Pat the chicken dry with paper towels.
Place it in a baking dish and sprinkle salt over the entire bird.
When I say “sprinkle,” I actually mean dump.
Be thorough and aggressive.
Flip the chicken around and massage the salt into every crevice. This is not a cute little “dusting.” We’re looking for every square inch of that bird to be covered in a generous layer of sodium.
If extra salt falls into the bottom of the baking dish, great. Leave it there.
Place the dish with the chicken in your refrigerator uncovered.
This the most important part. Yes, the skin will dry out– that’s exactly what we want.
Leave the chicken in the fridge for 24 hours. If you must have it sooner, 12 hours will suffice. You can also leave it for up to 48 hours.
Once you pull it out, it will look like a mummified chicken unearthed from the desert sands.
PERFECT.
Now preheat your oven to 350*F.
Transfer the chicken to a cast iron skillet or other oven safe dish (you can use the dish from the fridge if you like– just be careful putting a cold pan into a hot oven. If it’s glass or ceramic it can break.)
Bake for 1.5 to 2 hours, or until a thermometer inserted into the drumstick reads at least 165*F and juices are running clear.
Let rest for 10 minutes before slicing and eating the most incredible roast chicken you’ve ever had.
Why Does This Work?
Allowing the chicken to sit in the salt for an extended period of time gives a chance for the salt to permeate deep into the meat. The salt starts by drawing the moisture out, but the longer it sits, the moisture goes back into the meat in all its salty glory. The uncovered fridge session dries out the skin and gives us the delicious crispiness we love.
What Type of Salt is Best?
I’ve used both coarse and fine salt with good results. If using fine salt, you may not need to use as much, since the grains are smaller and it will coat and permeate the meat faster. As far as brands go, Redmond Real Salt, remains my top choice. I buy it in 25 pound bags so I never run out.
Can I make broth with the bones?
Oh my goodness, YES. And thanks to the copious amounts of salt, it will be the most incredible homemade broth ever.
Here’s how I make my homemade broth. (Refrain from adding additional salt to the broth, as there will be plenty in the leftover bits and drippings from the pan.)
Salty Roast Chicken Recipe
The secret sauce of this recipe is time. Start it the day before you plan to eat it. The ingredient list for this Salty Chicken may be humble, but the final dish is spectacular.
Ingredients
- 1/2 cup salt (maybe more, maybe less)
- A whole chicken
Instructions
Start with a whole, thawed chicken. Yes, home raised chicken will absolutely work–that’s all I use. You may spatchcock the chicken if you like. Or if you have no clue what I just said, proceed with the chicken as-is.
Pat the chicken dry with paper towels.
Place it in a baking dish and sprinkle salt over the entire bird.
When I say “sprinkle,” I actually mean dump. Be thorough and aggressive.
Flip the chicken around and massage the salt into every crevice. This is not a cute little “dusting.” We’re looking for every square inch of that bird to be covered in a generous layer of sodium.
(You can use either fine or coarse salt here. I use Redmond salt, of course)
If extra salt falls into the bottom of the baking dish, great. Leave it there.
Place the dish with the chicken in your refrigerator uncovered.
This the most important part. Yes, the skin will dry out– that’s exactly what we want.
Leave the chicken in the fridge for 24 hours. If you must have it sooner, 12 hours will suffice. You can also leave it for up to 48 hours.
Once you pull it out, it will look like a petrified chicken. Or a chicken unearthed from the sands beneath a pyramid. PERFECT.
Now preheat your oven to 350*F.
Transfer the chicken to a cast iron skillet or other oven safe dish (you can use the dish from the fridge if you like– just be careful putting a cold pan into a hot oven. If it’s glass or ceramic it can break.)
Bake for 1.5-2 hours, or until a thermometer inserted into the drumstick reads at least 165*F and juices are running clear.
Let rest for 10 minutes before slicing and eating the most incredible roast chicken you’ve ever had.
Notes
- Keep the bones to make an absolutely delicious nutrient-dense broth for a future meal. Learn how to make homemade broth here.
Final Thoughts for this Salty Roast Chicken Recipe
I firmly believe that simple recipes are the true winners, especially for busy homesteads. If you want more simple, easy & delicious recipes, make sure you check out my Prairie Homestead cookbook.
Here are some simple side-dishes to serve with your salty chicken:
- Balsamic Roasted Brussels Sprouts
- The Best Mashed Potatoes Recipe
- Buttermilk Biscuit Recipe
- Steakhouse Baked Potato Recipe
- Honey Whipped Carrots
Also, if you need more ideas for using whole chickens, check out my list of 30+ Ways to Use a Whole Chicken for some more inspiration.
Hi Jill, this looks delicious, I’m going to try it right away! I have one question. Do you put the salt inside the cavity or just on the skin of the bird?
Thanks for sharing!
Just on the outside (but a little bit in the cavity isn’t an issue)
I’m assuming you don’t eat the salty skin?
Give it a try and see if you like it! (I love salty things)
The salt only goes on the skin/outside, correct? Not in the cavity?
Yes, just rub in all over the outside of the chicken (if a bit goes in the cavities, no biggie)
Hi Jill;
Turkey, done this way, is wonderful.
Birdie
Can this recipe be used on cut up chicken as well? I assume you would just adjust the baking time.
Yes, Jill has mentioned that you can spatchcock your chicken first if you want. It will take a little bit less time in the oven if your spatchcock it first.
I cooked a small whole chicken but the meat tasted very salty and a little dried out. I did leave it in the fridge for two days because something came up and I couldn’t bake it after the first day. What did I do wrong?
One of the reasons for it to be “too salty” is based on how long it sat in the salt. It sounds like you left it in the salt for too long.