Salt Crust Chicken
- 1/2 cup pitted Kalamata olives, minced
- 1 tablespoon capers, rinsed, dried, and minced
- 2 tablespoons fresh thyme leaves, minced
- 1 garlic clove, minced
- 1 red bell pepper, minced
- 1 green bell pepper, minced
- 1 small red onion, minced
- 1/2 teaspoon grated orange zest
- 1 teaspoon crushed red pepper flakes
- Coarse salt and freshly ground black pepper
- 1 cup extra virgin olive oil
- 1 chicken, about 3 1/2 pounds
- 5 fresh thyme sprigs
- 4 garlic cloves, unpeeled
- 2 fresh bay leaves
- 9 pounds kosher salt (three 3-pound boxes)
- Salsa Lucía
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Bay leaves, fresh (2)
- Green bell pepper (1)
- Orange, zest (1/2 teaspoon)
- Red bell pepper (1)
- Red onion, small (1)
- Thyme, fresh leaves (2 tablespoons)
- Thyme, fresh sprigs (5)
- Meat
- Chicken, about 3 1/2 pounds (1)
- Condiments
- Capers, dried, and minced (1 tablespoon)
- Kalamata olives, pitted (1/2 cup)
- Salsa lucia (1)
- Cooking & Baking
- Garlic clove (5)
- Kosher salt (9 pounds)
- Olive oil, extra virgin (1 cup)
- Red pepper flakes (1 teaspoon)
- Salt and freshly ground black pepper, Coarse (1)
Preparation
Read recipe preparation on leitesculinaria.com
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Recipe Stats
Published August 10, 2009 (3 years ago).
3 people saved this recipe.
