After time and multiple uses, you may find your Himalayan salt blocks start to break down and break apart. If your salt stones no longer can be used as the beautiful serving tray or cooking platform it once was don't be discouraged as it is still a very useful kitchen instrument!
Instead of using a salt stone directly, we used an older broken block to stuff our Sunday chicken dinner. The result was a ‘brined’ style chicken without the time it usually takes to brine your own. Brining is preformed to add flavor and keep the meat tender and juicy while cooking. While the most common way to brine chicken and turkey is a wet brine, we found our Himalayan Salt Stones did the trick with none of the mess!
Here is how we made this simple Sunday dish:
We started off by rubbing one of the salt pieces all over the chicken, then filling the chicken with the remaining broken Himalayan Salt Stones. Then we seasoned the chicken with rosmary, thyme, and basil, and cooked it atop a bed of brussels and cranberries at 400F for 15 minutes - then lowered the temperature to 375F. The time will vary depending on the size of the chicken, and the safest way to determine its cooked is use a thermometer to ensure it has an internal temperature of 165F.
Once your chicken is cooked it’s ready to serve!