Roast Chicken in Salt Water Crust

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[edit] Description

[edit] Ingredients

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.

[edit] Directions

For the Chicken

1. 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.
2. 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.

For the crust

1. Pre heat oven to 160C/180f/gas mark 4, or alternatively, cook in the ground or around a boma.
2. 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.
3. 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.
4. 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.
5. 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
6. Remove crust or serve with crust intact ensuring that the crust is not eaten