SALT!! Page 363

We are trying Francis Mallman's Salt-Roasted Chicken tonight.  It looks like we are grilling a snowball.  It is covered in THREE BOXES of Kosher salt.  "One of the coolest dishes on Planet Barbecue"  We will publish pictures and a video of us "cracking open the smoky golden salt crust at tableside."

Go Pack Go!

OK.   That did not work very well.  The recipe calls for 1.25 to 1.5 hrs.  Ours took almost twice that time.  I think the problem was we did not use the thermometer he calls for.  Don't skip that.  Without it there is no way to test if it is done other than to bring it out of the grill and break up the crust which is what we did.  Internal temp was only about 140 so back it went without some of the salt.  In the end, I just took it out of the salt dish and put it in the oven for 20 minutes or so.

The taste is good and it is nice and moist but I would say it is not worth the trouble.  Kathie took some video footage but I can't figure out how to attach.  sorry