Preparation

1. Preheat oven to th 7 (210°).

2. Season the inside of the chicken with salt, whole garlic cloves and 2 sprigs of fresh thyme. Tie up the chicken.

3. Preparation of salt dough :
   
   Place the flour in a bowl with the Le Guérandais coarse and fine Guérande salts. Add the egg whites and 40 cl of water. Mix well. Knead the dough until smooth. Roll out to a thickness of 1 cm.

4. Place the chicken in the center and sprinkle with thyme sprigs. Wrap the chicken in the pastry. Place in a gratin dish and slide into the oven. Bake for 1h15.
   Remove from oven. Leave to rest for 10 min. Break the salt crust.

5. Serve chicken with cooked vegetables or a mixed salad.
   Cooked in this way, the chicken is very moist and retains its flavors, salted to perfection, but not excessively so.

Tip: Serve with a white Côte-de-Beaune.