Salt Crusted Chicken

How to make Salt Crusted Chicken

Prep Time: 15 minutes        |        Cook Time: 1 hour, 10 minutes        |        Serves: 4 - 6

Ingredients

• 1.6kg Broad Oak Farms free range fresh whole chicken, at room temperature
• ½ lemon, sliced
• ½ cup herb leaves (rosemary, thyme, oregano or sage)
• 750g White Mill plain flour
• 250g Stonemill table salt
• 2 Lodge Farms free range egg whites, lightly whisked

Method

1. Preheat oven to 200°C. Remove chicken from packaging and pat dry with kitchen paper. Fill the cavity with lemon slices and half of the herbs. Tie the legs together using kitchen twine.
2. Roughly chop the remaining herbs and place them into a large mixing bowl (or stand mixer) with flour and salt. Mix egg whites with 450ml water and add it to the dry mix to make a dough. Knead until it comes together.
3. Flour a work surface and roll dough into a 35-40cm rough circle. Place onto a large flat tray and refrigerate for 30 minutes to allow it to firm up.
4. Place chicken, breast side down, in the middle of the dough circle and fold the dough over to completely enclose the chicken. Turn over and gently place onto a baking sheet.
5. Bake for 1 hour, 10 minutes then set aside to rest for 20 minutes.
6. When ready to serve, gently remove the dough shell with a knife and place the chicken onto a board. Carve and serve.