Chicken in Salt Crust

Total Time:
4 hr
Prep:
3 hr
Cook:
1 hr

Yield:
4 servings
Level:
Easy

Ingredients
  • Olive oil, for brushing baking sheet
  • 2 (3 1/2 pound) chickens
  • 6 garlic cloves, crushed
  • 4 (3-inch) sprigs fresh rosemary
  • 4 (3-inch) sprigs fresh thyme
  • 1/2 teaspoon coarsely cracked black peppercorns
  • 2 tablespoons Dijon mustard
  • 2 tablespoons chopped fresh thyme
  • 2 tablespoon chopped fresh tarragon
  • 2 tablespoons chopped fresh parsley
  • Salt Crust Dough (about 1/2 recipe
Directions
  • Preheat the oven to 450 degrees F. Lightly oil a baking sheet large enough to hold the two chickens

  • Stuff each chicken with 3 garlic cloves, 2 sprigs, rosemary, 2 sprigs thyme, and 1/4 teaspoon crushed peppercorns. Truss the chickens with kitchen twine. In a small bowl, combine the mustard, chopped thyme, chopped tarragon, and parsley. Using a pastry brush, brush the mustard mixture all over the chickens. Place the chickens, breast sides up, on the prepared baking sheet.

  • Divide the dough in half. According to the directions in the Salt Crust Dough recipe, roll out each portion as thinly as possible. Wrap each chicken completely with dough.

  • Bake until the dough is browned and rock-hard, about 50 minutes. Remove from the oven and let stand for 10 minutes. Using a hammer or the back of a heavy knife, crack open the crust and remove the chicken, brushing off any clinging crust with a clean kitchen towel. Cut each chicken in half lengthwise. Serve immediately on warmed plates


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