Chicken in salt dough with vegetables
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
4 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Grill, kitchen twine, baking paper , meat thermometer
Ingredients
• 1–2 chickens, total weight approx. 3 kg
• 1 apple
• 1 red onion
• 1 orange
• Honey, olive oil, favorite rub for chicken (alternatively make your own seasoning from salt, pepper, sugar, lemon pepper, zest and paprika powder)
• 4 kg salt (1/3 sea salt and 2/3 table salt if desired)
• per kg salt 1 egg white, lightly beaten
• approx. 150 ml water
• 1 kg potatoes, halved
• 3–4 carrots, peeled
• 3–4 parsley roots, peeled
• 1 small leek, halved
• Oil
• as desired various herbs or wild herb salad
preparation
➊ Chop the apple, onion and orange and stuff the chicken with them. Tie the legs together with kitchen string.
➋ Prepare the grill for indirect grilling and heat it to approx. 200 °C. Mix a paste of honey, olive oil and your favorite rub and rub it all over the chicken; alternatively, use your own spice mix.
➌ Rub a fireproof bowl with a little oil, line it with baking paper and leave a good bit of parchment sticking out at the edge. Halve the raw potatoes and put them on the bottom of the bowl, then spread the vegetables on the sides and on top. Fold the excess parchment inwards.
➍ Prepare the salt dough – mix the beaten egg whites with the salt and stir in the water.
➎ Place the chicken on the potatoes and cover everything with the salt dough so that you can no longer see the vegetables and everything is nice and airtight. Place in the indirect grill zone and insert a meat thermometer into the leg. Cook until the chicken in the leg has reached a core temperature of 72-78 °C.
➏ Break open the salt dough and remove the salt from the chicken. Then cut it up and serve with the vegetables and potatoes. Be careful: the broth can be very tasty, but also salty.
Recipe by Marc Neugebauer
Marc Neugebauer has combined his hobby and his profession with his company "Live BBQ". The friendly Hesse native loves to use regional products and also uses chicken from regional and sustainable breeding in these recipes. www.live-bbq.de
Recipe from FIRE&FOOD 02/2023
