Chicken in a salt crust

Name: Chicken in a salt crust
Prep time: 65 min
Cook time: 65 min
Ingredients: 1 POULET FERMIER D'ENVIRON 1,6 KG; 1 KG DE FARINE; 500 G DE GROS SEL DE GUÉRANDE LE GUÉRANDAIS; 2 BLANCS D'ŒUFS; 200 G DE SEL MOULU DE GUÉRANDE LE GUÉRANDAIS; 6 GOUSSES D'AIL; 1 BOUQUET DE THYM FRAIS

Personnes

Difficulty

Easy

Preparation

65 min

Cooking

65 min

Budget

Inexpensive

Idéal avec Moist coarse salt

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Idéal avec Ground salt

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Ingredients

1 POULET FERMIER D'ENVIRON 1,6 KG
1 KG DE FARINE
500 G DE GROS SEL DE GUÉRANDE LE GUÉRANDAIS
2 BLANCS D'ŒUFS
200 G DE SEL MOULU DE GUÉRANDE LE GUÉRANDAIS
6 GOUSSES D'AIL
1 BOUQUET DE THYM FRAIS

Preparation

Preheat oven to th 7 (210°).
Season the inside of the chicken with salt, whole garlic cloves and 2 sprigs of fresh thyme. Tie up the chicken.
Preparation of salt dough :

Place the flour in a bowl with the Le Guérandais coarse and fine Guérande salts. Add the egg whites and 40 cl of water. Mix well. Knead the dough until smooth. Roll out to a thickness of 1 cm.
Place the chicken in the center and sprinkle with thyme sprigs. Wrap the chicken in the pastry. Place in a gratin dish and slide into the oven. Bake for 1h15.
Remove from oven. Leave to rest for 10 min. Break the salt crust.
Serve chicken with cooked vegetables or a mixed salad.
Cooked in this way, the chicken is very moist and retains its flavors, salted to perfection, but not excessively so.