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Roast Chicken In Salt Water Crust |
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Prep Time: N/A
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| Notes: N/A |
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| Ingredients |
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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
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| Method |
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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.
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| Serves: N/A |
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