Thursday, January 15, 2009

Salt Baked Chicken

Salt Baked Chicken
Amazing alone.
One might not desire anything more.
Save for a steaming bowl of broth the next day.

It is, in essence, perfection.


Sylvie said...

Mmmhhh, that looks like perfect chicken. I've had pork roast in a salt crust, but never poultry.

Chelsea said...

Ooooh. It's amazing! And not even a salt crust, really. The salt is rubbed under the skin and then over the skin and then rinsed after sitting a few minutes. I think it really helps enhance the flavor, of course, but also tenderizes and keeps the meat moist. I will definitely be making this again.