Cooking the meal of salt-baked chicken to perfection involves a few key steps to ensure it is tender, flavorful, and retains its moisture. Here’s a detailed guide on how to prepare and cook the meat for salt-baked chicken:

Ingredients:

• 1 whole chicken (about 1.5 kg)
• 5 kg coarse sea salt
• 2-3 lemons, halved
• 4-5 sprigs of fresh thyme
• 4-5 sprigs of fresh rosemary
• 4-5 garlic cloves, smashed
• 1 tablespoon black peppercorns
• 1 teaspoon fennel seeds
• 1 teaspoon coriander seeds
• 1 bay leaf
• Optional: 1-2 tablespoons of olive oil

Equipment:

• Large oven-safe pot or Dutch oven
• Aluminum foil
• Baking sheet
• Kitchen twine

Steps:

1. Prepare the Chicken:

1. Clean the Chicken:
   • Rinse the chicken inside and out with cold water and pat it dry with paper towels.
   • Remove any excess fat and the giblets from the cavity.
2. Season the Chicken:
   • Rub the inside of the chicken with a little olive oil (if using).
   • Stuff the cavity with lemon halves, thyme, rosemary, and smashed garlic cloves.
   • Season the outside of the chicken with salt and pepper.

2. Prepare the Salt Crust:

1. Toast the Spices:
   • In a small pan, toast the black peppercorns, fennel seeds, and coriander seeds over medium heat until fragrant (about 2-3 minutes). Let them cool slightly, then grind them to a fine powder.
2. Mix the Salt:
   • In a large bowl, mix the coarse sea salt with the ground spices and the bay leaf.

3. Create the Salt Crust:

1. Preheat the Oven:
   • Preheat your oven to 200°C (400°F).
2. Line the Pot:
   • Line the bottom of a large oven-safe pot or Dutch oven with a layer of aluminum foil.
   • Spread a thick layer of the salt mixture (about 2-3 inches) on the foil.
3. Place the Chicken:
   • Place the chicken breast-side up on the salt bed.
   • Carefully pour the remaining salt mixture over the chicken, completely covering it with a thick layer of salt (about 2-3 inches).

4. Bake the Chicken:

1. Cover and Bake:
   • Cover the pot with a lid or more aluminum foil.
   • Bake in the preheated oven for about 1 hour and 15 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).

5. Rest and Serve:

1. Remove from the Oven:
   • Carefully remove the pot from the oven and let it rest for 10-15 minutes. This helps the juices redistribute and makes the chicken more tender.
2. Break the Salt Crust:
   • Carefully break the salt crust open and remove the chicken from the pot.
   • Discard the salt crust and any herbs and aromatics.
3. Carve and Serve:
   • Carve the chicken into serving pieces and serve immediately with your favorite sides.

Tips:

• Use Coarse Sea Salt: Coarse sea salt is best for creating a crispy crust that seals in the flavors and moisture.
• Monitor Temperature: Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature.
• Rest the Chicken: Allowing the chicken to rest after baking helps retain its juiciness and flavor.
• Flavor Enhancements: You can add additional herbs and spices to the salt mixture to enhance the flavor of the chicken.

By following these steps, you can achieve a perfectly cooked and flavorful salt-baked chicken. Enjoy!