- 3 large sprigs flat-leaf parsley
- 3 large sprigs marjoram
- 3 large sprigs tarragon
- 1 3—4-pound chicken
- 7 cups (about 2 3/4 pounds) kosher salt
- 12 large egg whites
- Preheat oven to 400°F. Line a 15×11″ roasting pan with foil, if desired. Stuff herbs into chicken cavity; tie legs loosely together. Tuck wing tips under.
- Place salt and egg whites in a large bowl. Use your hands to blend well, kneading to soften slightly, about 4 minutes. Pack 1/3 of salt mixture onto bottom of pan. Place chicken on top. Pack remaining salt mixture over and around chicken to completely enclose.
- Roast until a thermometer registers 165°F when inserted through the salt crust into thickest part of thigh, about 70 minutes. Let rest for 10 minutes. Crack salt with the back of a knife or wooden spoon. Remove salt and skin from chicken; transfer meat to a work surface. Carve and serve.