Chicken baked in salt with Lapsang Souchong tea from Living and Eating by Annie Bell and John Pawson

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • friendlytoast on May 13, 2026

    This is super easy and a great way to keep white meat moist. I use it mostly to cook whole bone-in breasts. If you don’t have lapsang souchong tea, smoked paprika makes a good substitute.

  • wester on April 12, 2016

    I really liked the idea of seasoning chicken with Lapsang, but I don't like salt crusts. So I just seasoned some chicken legs with a mix of salt and Lapsang then baked them as usual. Very good.

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