Chicken in a Salt Crust Recipe
I plan to make a chicken in a salt crust for dinner tonight. Usually I use Wolfgang Puck's recipe from his first cookbook. It uses a 3 lb chicken cooked for 1-1/2 hours at 350 in a crust of salt, flour and water. I'm wondering if anyone has a great recipe instead. My major fear in doing this every time is that it's hard to know if the chicken is cooked perfectly until you break open the crust. Any suggestions?
Two suggestions: first, if you are not absolutly confidant that your oven is at 350 when it is supposed to be, get an oven thermometer and check it out. Second, let the chicken come to room temperature (but, of course, don't let it sit at room temperature too long) before you seal it up and pop it in the oven. These will go a long way to eliminating variables that might lead to an undercooked or overcooked bird.
I have not done Wolfgang's recipe but have done it Hakka style.
Use his recipe but be sure that the skin of the chicken is dry. That way the salt will not go into the chicken and serve more as a curst.
If you are worry about the moistest of the chicken take it out of the oven early and let sit or leave it in the oven with heat turn off. I fear it will be trail and error process to figure out your oven. The cooking process will continue within the salt curst. Chinese like their chicken a little undercooked by Western strandards. We think the meat shoudl be pink at the bone.