Entree: Italy – Pollo in crosta di sale (Chicken in a salt crust)

Serving Size: 2

Approximate Time

Prep 20 min

Cook 1 hr

Additional 10 min

Total 1 hr 30 min

Ingredients

- 2 Cornish game hens, approx. 1 lb (450 g) each
- 6 cups (1.2 kg) coarse salt
- 1/2 cup (120 ml) water
- 1 tsp (6 g) fine salt
- 1/2 tsp (1 g) freshly ground black or white pepper

Instructions

1. Preheat the oven to 425°F (220°C). Arrange a rimmed baking sheet or shallow roasting pan for the hens.
2. Pat the Cornish game hens dry inside and out. Season the cavities and the skin lightly with the 1 tsp (6 g) fine salt and 1/2 tsp (1 g) pepper; truss the legs if desired for a compact shape.
3. In a bowl, mix the 6 cups (1.2 kg) coarse salt with the 1/2 cup (120 ml) water until the texture resembles wet sand or a slightly packable paste (add water gradually). The mixture should hold shape when pressed but not be soupy.
4. Spread a layer of the salt paste about 1/2 inch (1.2 cm) thick on the baking sheet to form a base. Set the hens on the base, breast-side up, leaving space between them if baking two.
5. Pack the remaining salt paste around and over each hen, completely encasing them in a continuous salt shell; press firmly so the shell seals. Do not leave exposed skin.
6. Bake in the preheated oven until an instant-read thermometer inserted into the thickest part of the thigh (avoiding bone) reads 165°F (74°C), about 45–60 minutes for 1 lb (450 g) Cornish hens; total time will vary with exact size and oven. The salt shell will harden and may brown slightly.
7. Remove the pan from the oven and let the salt-encased hens rest 10 minutes. Crack the salt crust with the back of a spoon or a small mallet, remove large pieces, and brush away loose salt. Wipe any residual salt from the surface with a damp cloth or paper towel if desired.
8. Carve the hens and serve immediately, taking care to avoid overly salty exterior pieces.