- 1 farmhouse chicken approx. 1.6 kg
- 1 kg flour
- 500 g Le Guérandais Coarse Guérande salt
- 2 egg whites
- 200 g Le Guérandais Ground Guérande salt
- 6 garlic cloves
- 1 bunch of fresh thyme
Pre-heat the oven to mark 7 (210°).
Salt the inside of the chicken as you would normally, add the whole garlic cloves and 2 sprigs of fresh thyme. Truss or tie up chicken.
Preparation of salt crust:
Put the flour in a bowl with the Le Guérandais Coarse Guérande salt and the Le Guérandais Ground Guérande salt. Add the slightly beaten egg whites and 40cl of water. Mix. Knead the dough into a homogenous mixture. Roll it out to 1cm thickness.
Place the chicken in the centre, sprinkle over the sprigs of thyme. Transfer to a gratin dish and place in the oven. Leave to cook for 1h30.
Remove the dish from the oven and leave to rest for 10 mins. Break open the salt crust. Serve the chicken with cooked vegetables or a mixed salad.
Cooked in this way, the chicken is very succulent, retains its aromas and is perfectly salted.
Serve with a white Côte-de-Beaune.