Poulet en croûte de sel
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Chicken in a salt crust

Pour 6 personnes

Difficulté

Facile

Préparation

65 min

Cuisson

65 min

Budget

Bon marché

Ideal avec Moist coarse salt

Ideal avec Ground salt

Ingrédients

Pour 6 personnes

  • 1 FREE-RANGE 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 FRESH THYME

Préparation

  1. Preheat oven to th 7 (210°).

  2. Season the inside of the chicken with salt, whole garlic cloves and 2 sprigs of fresh thyme. Tie up the chicken.

  3. 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.

  4. 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.

  5. 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.

Tip: Serve with a white Côte-de-Beaune.

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