Baby Chicken In Salt Crust Recipe

• 1 kg Strong Flour
• 700 gm Salt
• 4 x Egg Whites
• 250 ml Water
• 4 whl Poussin Selection of Vegetables, (green beans, new potatoes, baby carrots, turnips)
• 200 ml Whipping Cream
• 250 ml Strong Chicken Stock
• 250 ml Dry Sherry
• 16 x Morel Mushrooms, (optional - cultivated will do)
• 1/2 x Lemon, (juice)
• 1 sprg Rosemary, (minced)

1. 1.
2. Mix together the flour, salt, egg whites and water till a dough is formed.
3. 2.
4. In a warm pan seal off the chicken till golden.
5. 3.
6. Roll out the pastry and wrap the birds to create a bird shape.
7. 4.
8. Egg wash and sprinkle with rock salt.
9. 5.
10. Bake in a warm oven for 45 min till the pastry is golden brown.
11. Gas Mark 7.
12. 6.
13. Crack open the pastry and serve with vegetables and a sauce.
14. Chicken Sauce
15. 7.
16. Bring to the boil the Sherry and the Mushrooms for 2 min.
17. 8.
18. Add in cream and stock to reduce till it coats the back of the spoon.
19. Season with salt, pepper, lemon juice and minced rosemary.

flour, salt, egg whites, water, selection, whipping cream, chicken, sherry, morel mushrooms, lemon, rosemary

Taken from cookeatshare.com/recipes/baby-chicken-in-salt-crust-72886 (may not work)