From what I'm hearing, this sounds like it might be fun. And that's
basically what I was thinking of trying, a whole chicken in the crust.

Okay, now for some more questions... and keep in mind I've never done this
before, so some of my questions may be pretty basic.

1) Some recipes have you wrapping the chicken in something before applying
the salt crust. Grape leaves, seaweed, and one recipe even said aluminum
foil! What's the point in using a salt crust if it doesn't season the
chicken? Should the salt touch the skin of the chicken?

2) Some recipes use just plain old sea salt, others mix herbs in with it.
One recipe even said to break off small chunks of the herbed salt and place
them on the plates to be used for seasoning. Do the mixed-in herbs affect
the taste enough to include them?

3) Some recipes say just pack the salt around the chicken, others say to
mix with eggs and water to form a paste. Again, which is better?

(grin) Thanks in advance for your replies.


"sd" > wrote in message
...
> In article >,
> "Matthew Givens" > wrote:
>
>> Okay, I'm curious as to what the purpose is of a salt crust grill.
>>
>> I've seen them used on Iron Chef, and I found some recipes for them on
>> the
>> net. What I haven't seen is a description of why in the world anyone
>> would
>> encase meat in salt before cooking it! What benefit does it bring that
>> can't be realized with something commonplace as a sealed aluminum cover
>> over
>> the pan? Wouldn't it make the meat ubearably salty?
>
> One of the recipes people ask me for most frequently is for my
> salt-crusted chicken. It has two ingredients. :-) But people can't
> believe how moist and unsalty the chicken is after being encased in
> salt.
>
> sd