Roast Chicken In Salt Water Crust



Preparation Time:
 
Notes:
 
Ingredients:

Ingredients for the chicken
1 Fresh spring chicken approx
1lb/450g in weight and allow enough for 4 people
4 shallots cut into 4 or 2 medium onions cut into 4
2 lemons cut into 4
Zest of 2 lemons 30ml/
2 tbslp of fresh sage, roughly chopped
 4 cloves of garlic peeled
4 bay leaves
4 cloves
8 fresh sage leaves Freshly ground black pepper Ingredients for the crust
 1kg (2 ¼ lb) of strong flour bread flour
 675g (1 ½ lb) of coarse sea salt
3 egg whites lightly whisked to a soft peak
1 egg yolk 600ml (1 pint) of water and possibly a little more depending on the strength of the flour. Extra flour for dusting
 
Method:

Method for the chicken
 Wash and pat dry the bird(s) dry with kitchen paper, Squeeze the lemon juice of ½ lemon over the bird and place the remaining squeezed lemon into the cavity. Place the onion/shallot (4 quarters) into the cavity with 7.5ml/½ tablsp of chopped sage and one clove of garlic. Place 2 leaves of sage onto the bird’s breast. Sprinkle over a little zest of lemon and place on a bay leaf. Season with black pepper. Method for the crust Pre heat oven to 160C/180f/gas mark 4, or alternatively, cook in the ground or around a boma. 1. Mix together the salt and flour and stir well. Fold in the egg whites . Add enough of the water to form rough dough, cover dough and leave to rest for 15 – 20 minutes in the refrigerator. 2. When the crust has rested, knead thoroughly, to form a smooth ball, divide mixture between 4. Roll out on a lightly dusted surface to around 5mm (1/4 inch) thick. 3. Take a bird and fold around the pastry to completely seal, breast side down – repair any holes with the pastry. If presenting at table, cut out chicken leg shapes from the pastry and glue on with a little egg wash. Mark out a feather decoration carefully with the point of a knife, lightly brush with egg wash. 4. Dust with a little more salt and place into a pre-heated oven. 12oz – 1lb (340g – 450g) piece of chicken will take approximately 30 – 40 minutes 5. Remove crust or serve with crust intact ensuring that the crust is not eaten.
 
Serves:
 
     
 
 
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