How would you like to try cooking a chicken entirely encrusted in rock salt? Try this recipe on for size!
Ingredients:
1 4 to 4.5 pound chicken, drained and rinsed
4 cups water
2 1/2 cups whole buttermilk
1/2 cup brown sugar
10 springs fresh thyme
4 bay leaves
1 4 pound box of rock salt
5 egg whites
Sauce:
2 Tablespoons sesame oil
1/2 tsp fresh ginger, minced
2 cloves garlic, minced
1 15oz can tomato sauce
2 Tablespoons gochujang paste
3 Tablespoons rice wine vinegar
2 tablespoons brown sugar
1/2 cup water
Salt to taste
Directions:
Combine chicken brine ingredients in a container and submerge chicken. Marinate refrigerated for at least 4 hours or up to overnight.
Heat oil over medium heat in sauce pan. Add garlic and ginger and cook for 2 minutes. Add the gochujang paste and cook for another minute. Add the remaining ingredients and bring to a simmer. Let simmer uncovered for 25-30 minutes to thicken.
Preheat grill to 350° / Indirect cooking
Remove the chicken from the brine and put in 12" cast iron dish or other suitable dish. Combine the rock salt and egg whites in a large mixing bowl. Mix completely.
Cover your chicken completely with the sauce (or any other spice blend or seasoning rub that you might wish to use.)
Dump the salt on top of the chicken and pack it down to completely cover the surface of the chicken.
Place on grill for approximately 1 1/2 hours until the chicken reaches about 160°F in the thick part of the breast.
Remove from grill, rest for 15 minutes, remove salt crust and serve!
