Chicken In A Salt Crust
|Chicken||1 3⁄4 Pound|
|Freshly ground pepper||1 Teaspoon|
|Fresh tarragon sprig||2|
|Coarse pickling salt||3 Cup (48 tbs)|
|All purpose flour||3 Cup (48 tbs)|
|Water||1 1⁄4 Cup (20 tbs)|
|Egg||1 , lightly beaten|
|Mustard sauce||1 Tablespoon|
Sprinkle chicken cavity with pepper.
Place tarragon sprigs under skin of chicken breasts, being careful not to tear the skin.
Tie feet securely together with kitchen twine.
Fold wings and tuck under back of the chicken.
In a large mixing bowl, combine pickling salt, flour, and water to make a stiff dough.
Form five-eighths of the dough into a ball; form remaining three-eighths into a smaller ball.
Roll out smaller ball of dough until it is one-half inch thick.
It should be slightly larger than chicken.
Place the dough in a greased shallow baking pan; set chicken on dough, breast-side up.
Roll out larger piece of dough until it is one-half inch thick and lay over chicken.
Pinch the two pieces of dough together and seal with water.
Make sure that no air can escape and that there are no weaknesses in the crust.
Brush top crust lightly with beaten egg.
Bake, uncovered, in a 350°F oven for about 2 hours, or until crust is golden brown.
Remove chicken from oven and place on a serving platter.
Cover with a cloth napkin and crack crust with a mallet.
Cut the chicken in quarters with kitchen shears or a sharp knife.
Pour the mustard sauce onto the platter and place chicken pieces on the sauce.
Serve extra sauce on the side.