Chicken in a salt crustTheWorldWideGourmet.com
Total time: 1hr to 2hr
Preparation time: 15 minutes
Cooking time: 75 minutes
Difficulty: Easy
Nutritional values
per 100 g
per portion
Energy:206.3 kcal
Proteins:12.3 g
Fats:7.4 g
Carbohydrate:21.7 g
Fibers:1.2 g
Sugar:0.1 g
Cholesterol:34.2 mg
Sodium:7778.8 mg
Calcium:29 mg
Energy:1205 kcal
Proteins:72.1 g
Fats:43.3 g
Carbohydrate:126.8 g
Fibers:6.9 g
Sugar:0.6 g
Cholesterol:200 mg
Sodium:45428.2 mg
Calcium:169.5 mg
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INGREDIENTS
For 6 serving(s)
Quantity
Weight/Volume
Unit
Ingredient
1600
g
farm chicken
6
cloves of garlic
1
bunch of fresh thyme
**Salt crust
1000
g
flour
500
g
coarse le guérandais guerande sea salt
2
egg whites
200
g
ground le guérandais guerande sea salt
METHOD
- Preheat the oven to 210° C (425° F).
- Salt the cavity of the chicken as usual, add the whole garlic cloves and 2 sprigs of fresh thyme. Truss or tie up the chicken.
Salt crust
- Place the flour in a bowl with the coarse and fine Guerande salt. Add the lightly beaten egg whites and 400 ml (1 1/2 cups) water. Mix well.
- Knead the dough until smooth. Roll out to a 1 cm (3/8") thickness.
Finishing and cooking
- Place the chicken in the center and divide the remaining thyme sprigs over top. Wrap up in the dough.
- Place into a shallow baking dish and put into the oven. Cook for 75 minutes.
- Remove the dish from the oven. Let rest 10 minutes before breaking the salt crust.
WINE SUGGESTIONS
Zinfandel Rosé
Merlot
Chardonnay
CHEF'S NOTES
Cooked in this way, the chicken is very moist and flavorful, perfectly, but not overly, salted.
Serve the chicken with cooked vegetables or a mixed salad.
