Recipe courtesy of Terrance Brennan
Chicken in Salt Crust
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1286
- Total Fat
- 93
- Saturated Fat
- 25
- Carbohydrates
- 5
- Dietary Fiber
- 2
- Sugar
- 0
- Protein
- 102
- Cholesterol
- 405
- Sodium
- 1930
- Total: 4 hr
- Prep: 3 hr
- Cook: 1 hr
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