Salt Crust Dough
- enough dough for 4 chickens or
Place all of the ingredients in a large bowl and knead in the bowl until completely mixed. Cover with plastic wrap and refrigerate for at least 1 hour or overnight.
When ready to use, dust a large piece of parchment paper with flour. Place a portion of the dough on the paper and cover with a second piece of parchment. Using a rolling pin, roll out the dough to 1/4-inch thickness. Remove the top piece of parchment. Invert the dough over the food to be covered and remove the other sheet of parchment. Adjust the shape of the dough and remove any excess as needed
Recipe Courtesy of Terrance Brennan
Recipe courtesy of Emeril Lagasse