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Roast chicken meringue with Cervia salt

Roast chicken meringue with Cervia salt

A simple main course that surprises the eyes and palate



Roast chicken

  • One boneless chicken

  •  1 kg coarse Cervia salt

  • 1 kg of sal fiore salt of Cervia

  • 200 g Albumen

  • 1 sprig of rosemary

  • 2 sage leaves

  • 1 clove of garlic

  • a lemon peel

  • pepper to taste

  • Food-grade twine for tying





Pass the chicken over a flame to burn off any remaining feathers, wash it internally and dry it.

De-bone it so as to obtain a single, flat piece, possibly leaving the skin whole.

Chop the seasonings and sprinkle on the inside of the chicken, season with moderate salt and pepper.

Wrap the chicken on itself and tie in such a way that it has the classic shape of a roast.

Place the Cervia coarse salt with the egg white in a mixer and whisk until a salty meringue is obtained, add the Cervia coarse salt and mix.

On a baking tray with baking paper, create a base the size of the chicken with the meringue, lay the chicken on its back side and with the help of a pastry bag cover the chicken with the rest of the meringue, creating a decorative effect.Cuocere in forno misto preriscaldato a 170° per 60 minuti.

Remove the salt meringue crust then cut the chicken into slices of the desired thickness and serve.


Recipe published in The recipes of Cervia Salt published by I.P.S.E.O.A. Cervia
Thanks to the students and teachers of the Cervia "Tonino Guerra" Hotelier Institute

The image is only meant to illustrate the basic ingredient of the recipe.

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