Salt crusted chicken (2)
Instructions
Pour the flour on a pastry Board and make fontana.
Ask yourself at all the coarse salt and enlarged also to fontana.
Add 600 g cold water and start to work vigorously.
Work around until the dough is firm and perfectly smooth.
Always on work surface roll out the dough with the Palm of your hand, to give her the uniform thickness of about an inch.
Wash and dry chicken, then aromatizzatelo inside with a bay leaf, a sprig of Rosemary and Sage leaves, insaporendone though, just the inside with a pinch of salt and pepper.
Place the chicken in the center of the dough, placing it on the side of the chest; then fold the flaps of dough on the back, making sure that they remain partially overlapped: the volatile, so will be tightly closed in a roll of dough.
Turn the chicken.
With your fingertips, press the roll on the ends to seal it, then cut the excess dough.
Place the enclosure on a baking plate previously greased with a little oil.
Brush the dough with the egg yolk and passed in at 200 degrees oven for about 30 minutes, then reduce the heat to 180 degrees.
Baked chicken.
With a serrated knife cut the dough, then cover the chicken served in his Cabinet.
Ingredients and dosing for 4 persons
- 1 1000 g chicken
- 1000 g of flour
- 1000 g of coarse salt
- 1 egg
- 1 sprig of rosemary
- 1 leaf of laurel
- Some leaves of sage
- Olive oil
- 1 pinch of climbs
- 1 pinch of black beans grinded pepper