Chicken in Salt

Poulet sous la croûte au sel

Preparation info

  • Difficulty


  • For

    three to four


Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About

Fairly inexpensive


  • 1 fresh white-fleshed farm chicken of 1.8 kg (4 lb)
  • 3 chicken livers
  • 1 kg ( lb) coarse sea salt
  • 1 kg ( lb) flour
  • 1 sprig rosemary
  • 1 bayleaf
  • salt, pepper
  • curly endive
  • wine vinegar, walnut oil


  1. Preheat the oven to 150°C/300°F/Mark 2. Mix the salt and the flour in a large bowl, together with 6 tablespoons of cold water. Knead till you have a homogeneous paste and then spread out on a lightly floured work-top with the palm of your hand. Season the inside (only the inside) of the chicken with salt and pepper and slide in the rosemary, the bayleaf and washed chicken livers. Wrap the chicken in the salt/flour paste, making sure that it is hermetically sealed, and place it in a shallow oven-proof dish. Place in the oven and cook for 1½ hours.
  2. Near the end of the cooking time, make a green salad with the endive and season with a good vinaigrette made of wine vinegar and walnut oil (1 tablespoon of wine vinegar to 4 of oil).
  3. Put the chicken in its crust on a chopping board and take it to the table. In front of your guests, cut off the top of the crust with a strong knife – be careful, it will be extremely hard. Remove the chicken to a warm serving dish and carve it. Remove the chicken livers from the interior, chop them coarsely and mix them into the salad. The chicken, which has cooked in steam inside the crust, retains all its own flavour, tinged just a little with aromas of rosemary and bay.

Recommended wines

  • young fresh red wines such as Beaujolais, Côtes de Provence