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Two-Day Kosher Salt Chicken

Two-Day Kosher Salt Chicken


  • 1 whole chicken (4-5 pounds)

  • About 1 1/2 tablespoons kosher salt

  • 1 cup chicken stock

  • 1/4 cup dry white wine

  • 1/2 stick butter

  • 1 small onion, halved

  • A few slices of lemon

  • 2 large bay leaves

  • A few sprigs of thyme

  • 1 cup chicken stock


Wash and dry the chicken. Season liberally with salt, rubbing into the skin all over. Place in a shallow dish, uncovered, and chill for two days. Pre-heat the oven to 500ºF. Bring the chicken to room temperature. Pat the chicken dry. Heat the wine in a small pot; add the butter and melt, then remove from the heat. Stuff the chicken with the onion, bay leaves, lemon and thyme. Tie the legs together and set the chicken on a roasting rack or wire rack over a baking dish. Add chicken stock to the pan. Brush the chicken with the butter and wine. Roast the chicken for 30 minutes, reduce the heat to 325ºF, baste with butter and wine and return to the oven once the oven has cooled to the lower temperature, 10-15 minutes. Roast for 40-50 minutes more, basting every 10-15 minutes. Let the chicken rest for 20 minutes, then carve and douse with the pan drippings.