Baked garlic chicken in red wine salt dough

Although this dish looks impressive, it is effortless to make.

It is enough for 4 people.

You need:


1 "happy" chicken, so from the market stall, the free-range poultry leads.

4 kilos of salt - the very cheap is perfectly fine

4 stiff beaten egg whites


1 cup of red wine - the one to drink for dinner

100 g of flour

This mixture is kneaded to salt dough
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6 garlic cloves, peeled, halved

That is how it goes:

The chicken, the halved, peeled garlic cloves are pushed through small incisions with a sharp, pointed knife under the skin. Under the clubs, under the breast, and so on. Hard-boiled Knofi fans can increase the number significantly!

Then take the roasting pan and put it out with a large piece of aluminum foil. It has to be so big that you can pack all the chicken in it. Then comes a layer of soil, about 4 cm high, of the salt dough. Press firmly. The chicken is now placed on it with the breast down.

You cover the bird with the rest of the salt dough, but do not clasp your hands, but the aluminum foil over it and tie it tightly.

In the preheated oven, the dish now cooks at 200 degrees for about one and a half hours, possibly a little more, an extension of the cooking time is not bad - the meat does not dry out through the protective cover.

When everyone is seated at table, place a heat-resistant pad on the table, then the roasting pan.

Now a hammer and a pair of pliers are important. The salt crust is hammered in and lifted off. Once the chicken is uncovered, you can put it on a plate for carving. It is incredibly tender and juicy - and by no means over-salted.

For chicken 3 - 5 sauces are served, e.g. Chilli sauce, dill sauce, curry sauce and plenty of crispy bread.

TRIBUTE TO MY GUIDE, Roasted Chicken | March 2024