Jamie Oliver

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#1 Sat 14 Jul 07 12:38am

swechef

Member
Member since Fri 13 Jul 07

Need help! Looking for Jamie's salt-baked whole chicken recipe

Hey guys.

I saw one episode of (i think) it was jamie's on-stage show where he made a wicked whole-chicken saltbaked in an oven or something of that sort.

It looked quite amazing and now some years later me and my girlfriend are having mid-night cravings for jamie's food. So, if anyone can help us finding this recipe we'll owe you for life!!


Thanks in advance

XXX

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#2 Sat 14 Jul 07 12:48am

Tanya

Forum champ
From Scotland
Member since Thu 15 Jul 04

Re: Need help! Looking for Jamie's salt-baked whole chicken recipe

Hello swechef, welcome.

Jamie's recipe for Chicken in Salt with Fennel, Thyme and Lemon from his book "Happy Days with the Naked Chef"

3kg/7lb coarse rock salt
8 heaped teaspoons whole fennel seeds, cracked
2 eggs, beaten
2 lemons, halved
1 tablespoon peppercorns
1 bunch fresh thyme
Olive oil
1 x 2kg/4 1/2lb organic chicken
1 bunch fresh parsley, ripped
8 cloves garlic, skins left on, squashed

Preheat the oven to 200C/400F/Gas6.

Put all the salt into a bowl with the fennel seeds, eggs, lemon juice (keep the skins), peppercorns, and a wine glass of water and mix together.

Bash up the thyme in a pestle and mortar and add a couple of good lugs of olive oil. Scrunch it up and rub this flavoured oil all over your chicken, finally pushing any excess inside the cavity along with your parsley, garlic, and squeezed lemon halves. The idea here is to tightly pack the cavity so it bulges and no salt can get in.

Get 4 long pieces of tin-foil and put them on top of each other to make a large square sheet, around a metre/39 inches square. Lay on 1/3 of the salt, making it around 2cmn/three quarters of an inch thick. Put your chicken on top, then pack the rest of the salt around it. Because the salt is slightly wet it should stick to the chicken - make sure that the chicken's skin hasn't been pierced. Carefully fold up the sides of the foil and scrunch it at the top. You can rip off any excess foil - basically the foil is there to hold the salt together until it hardens.

Place the chicken in the preheated oven and cook for 2 hours, then remove from the oven and allow to rest for 15 minutes. Take it to the table with 1 or 2 really nice salads, some bread, and a bottle of white. Rip open the foil and crack the salt crust. It will fall apart easily and reveal the fantastic-smelling chicken. Pull the skin away and tear the meat from the thighs and the breast - absolutely pukka. This is gorgeous served with horseradish mixed with creme fraiche or with some homemade basil mayonnaise.


yummy

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#3 Sat 14 Jul 07 1:20am

GeoffP

Forum champ
Occupation Retired Clergy & Computer Consultant
From Bradford, West Yorks
Member since Mon 03 Jul 06

Re: Need help! Looking for Jamie's salt-baked whole chicken recipe

Here's the recipe:-

Salted Chicken

This recipe comes from Jamie Oliver's Happy Days cookbook. Surprisingly enough the chicken is not overly salty, just moist because the salt crust keeps all the juices inside.

3  kg coarse rock salt 
1/2  cup fennel seeds, cracked 
2  eggs, beaten 
2  lemons, halved 
1  tablespoon peppercorns 
1  bunch fresh thyme 
olive oil 
1 (2  kg) whole chicken 
1  bunch parsley, chopped 
8  cloves garlic, skins left on,squashed 

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.

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#4 Mon 16 Jul 07 12:10pm

swechef

Member
Member since Fri 13 Jul 07

Re: Need help! Looking for Jamie's salt-baked whole chicken recipe

Thanks a heap guys! Really appreciate it! XX

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