Salt Crusted Chicken
Cook Time 2 hour
1.8 kg Whole Chicken
3 sprigs Thyme, stalk removed and chopped
125g Smoked Salt (optional)
185g Table Salt
480g Rock Salt
2 egg whites
1 kg plain flour
1 Lemon, cut into 4
4 sprigs thyme
2 cloves Garlic
300 ml Water, more if required
1 tbsp Mustard powder
2 tbsp Olive Oil
Preheat oven to 190C.
Pour the salt into a large bowl with thyme and egg whites stirred through it.
Add water and mix through, to bind the dough.
Add flour and mix until dough forms.
Stuff the chicken with lemon wedges, thyme and garlic.
Roll the dough and use ? for the base of the chicken, and ? to cover the chicken on top.
Once the base in rolled out and placed on the oven tray. Put the chicken on top of the base and baste the chicken with mustard powder and oil.
Cover the chicken carefully with the rest of the dough and patch up any holes to ensure no steam escapes from inside the dough.
Place the tray in the oven at 190C for 1.5hr. Rest for 20 minutes.