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Salt Crusted
I saw this done on tv once with Cod fish. Steven ?Raichlan? on that
barbeque show used this method to grill chicken. You take a ton of salt and add enough liquid to make "snow" then pack the chicken in snow till it looks like a white beehive and bake at ~400 degrees for 1-1.5 hours. Then chisel off the outer salt crust shell. Looked like fun to try though I would want to go small with a chicken quarter maybe. Anyone done this cooking method? Was the meat salty afterwards? |
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