Chicken in a salt crust
Serves 6
Difficulty
Easy
Preparation
65 min
Cooking
65 min
Budget
Inexpensive
Ideal avec Moist coarse salt
Ideal avec Ground salt
Ingredients
Serves 6
- 1 FREE-RANGE CHICKEN, APPROX. 1.6 KG
- 1 KG FLOUR
- 500 G LE GUÉRANDAIS COARSE GUÉRANDE SALT
- 2 EGG WHITES
- 200 G LE GUÉRANDAIS GROUND GUÉRANDE SALT
- 6 GARLIC CLOVES
- 1 BUNCH FRESH THYME
Preparation
-
Preheat oven to th 7 (210°).
-
Season the inside of the chicken with salt, whole garlic cloves and 2 sprigs of fresh thyme. Tie up the chicken.
-
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. -
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. -
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.
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