SALTED CHICKEN RECIPES

Steps:

• Preheat the oven to 200 C or 400 degrees F.
• Put all the salt into a bowl with the fennel seeds, eggs, lemon juice (save the juiced lemon skins), peppercorns and a wineglass of water and mix together.
• Crush the thyme in a pestle and mortar and add a couple good glugs of olive oil.
• Rub this flavoured oil all over your chicken, pushing any extra inside the cavity along with the parsley, garlic and squeezed lemon halves.
• You want the cavity so full that no salt will be able to get in.
• Get four long pieces of tinfoil and put them on top of each other to make a sheet around a metre square.
• Lay on a third of the salt, spreading until it is about 1/4 inch thick.
• Put your chicken on top, then pack the rest of the salt around it, making sure not to pierce the skin.
• Carefully fold up the sides of the tinfoil and scrunch it at the top.
• You can rip off any extra tinfoil.
• Place the chicken in the preheated oven and cook for two hours.
• Remove and allow to rest for 15 minutes.
• Take it to the table, rip open the tinfoil and crack the salt crust.
• It will fall apart easily and you will have a juicy chicken ready to serve.
• A nice side dish is some horseradish, mixed with creme fraiche or some homemade mayonnaise and basil.

Steps:

• Wash and trim chicken breasts.
• Heat oil and butter in frying pan.
• Brown chicken on both sides.
• Remove from pan.
• Add thyme, salt, pepper and onion to pan and cook about 2 minutes.
• Add broth and mix well.
• Return chicken to pan and cook covered for 15 minutes or until done.
• Remove chicken to serving plate, keep warm.
• Add the minced garlic and reduce the sauce by one half.
• Add red pepper flakes and pour over chicken or pour into smaller dipping bowls.