Salt-brick Chicken Recipe

Cooking Instructions

1. 1

   Prepare the Chicken

   Preheat the oven to 375°F (190°C). Rub the whole chicken with minced garlic, fresh thyme, and black pepper. Coat with olive oil. Set aside.

2. 2

   Prepare the Salt Brick

   In a large baking dish, create a layer of coarse sea salt, about 1 inch thick. Place the chicken on top of the salt layer.

3. 3

   Add Vegetables

   Surround the chicken with the baby root vegetables, ensuring they are well-distributed around the chicken.

4. 4

   Bake the Chicken

   Cover the chicken with another layer of coarse sea salt, sealing it completely. Bake in the preheated oven for about 1 hour, or until the internal temperature reaches 165°F (75°C).

5. 5

   Prepare the Polenta

   While the chicken is baking, bring the chicken stock to a boil in a saucepan. Gradually whisk in the white polenta, reduce heat, and simmer while stirring for about 30 minutes. Stir in butter and season with salt and black pepper to taste.

6. 6

   Make the Pan Jus

   Once the chicken is done, carefully remove the salt crust. Transfer the chicken and vegetables to a serving platter. Deglaze the baking dish with a bit of water or stock, scraping up any brown bits, then strain into a small saucepan and simmer to reduce slightly.

7. 7

   Serve

   Slice the chicken and serve it alongside the roasted baby root vegetables and creamy polenta. Drizzle with pan jus.