Salt-Roasted Chicken Wrapped In Pancetta
A very interesting recipe, the salt helps keep the moisture inside the chicken.
For 6
- 3 small free-range organic chickens, about 2½ pounds each
- coarse sea salt and freshly ground black pepper
- 30 bay leaves, fresh if possible
- 3 lemons, washed, dried, and pricked all over
- 1 pound pancetta, thinly sliced
- 4½ pounds natural coarse sea salt
Wash each chicken well inside and out, and dry with paper towels. Season inside and out. Push half a handful of bay leaves into the cavities followed by a lemon. Push a few more bay leaves in with a slice of pancetta. Arrange the remaining pancetta, about 5 slices per bird, over the breasts, and tie to secure.
Place the chickens on their sides, side by side, in a large stainless-steel pan or casserole; they should fit snugly. Cover with the coarse salt, making sure that the salt packs down the sides, fills the spaces between each chicken, and covers the breasts by at least ½ inch. Cover and put in the wood fired oven that is at 350° F for 2 hours.
Test for doneness by breaking off a part of the salt crust and inserting the point of a knife into the leg – the juices should be clear and the meat moist but not pink.
Remove all the salt crust from the birds and brush off excess salt. Take the pancetta off the breast, cut the birds in half, and serve one-half per helping, with some of the pancetta.
Buon appetito from Los Angeles Ovenworks!
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Los Angeles Ovenworks, located in Southern California, offers the finest Italian wood burning pizza ovens for home and backyard, as well as cooking tips and authentic Italian recipes.
