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Ingredients
- Extra virgin olive oil for baking sheet
- 2 x chickens - (3 1/2 lbs ea)
- 6 x garlic cloves crushed
- 4 sprg fresh rosemary - (3" long)
- 4 sprg fresh thyme - (3" long)
- 1/2 tsp coarsely-cracked black peppercorns
- 2 Tbsp. Dijon mustard
- 2 Tbsp. minced fresh thyme
- 2 Tbsp. minced fresh tarragon
- 2 Tbsp. minced fresh parsley
- 1/2 x recipe Salt Crust Dough (see recipe)
Directions
- Preheat the oven to 450 degrees. Lightly oil a baking sheet large sufficient to hold the two chickens Stuff each chicken with 3 garlic cloves, 2 sprigs rosemary, 2 sprigs thyme, and 1/4 tsp. crushed peppercorns. Truss the chickens with kitchen twine. In a small bowl, combine the mustard, minced thyme, minced tarragon, and parsley. Using a pastry brush, brush the mustard mix all over the chickens. Place the chickens, breast sides up, on the prepared baking sheet.
- Divide the dough in half. According to the directions in the Salt Crust Dough recipe, roll out each portion as thinly as possible. Wrap each chicken completely with dough.
- Bake till the dough is browned and rock-hard, about 50 min. Remove from the oven and let stand for 10 min. Using a hammer or possibly the back of a heavy knife, crack open the crust and remove the chicken, brushing off any clinging crust with a clean kitchen towel. Cut each chicken in half lengthwise. Serve immediately on warmed plates.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 636g | |
| Recipe makes 4 servings | |
| Calories 1354 | |
| Calories from Fat 846 | 62% |
| Total Fat 93.83g | 117% |
| Saturated Fat 26.88g | 108% |
| Trans Fat 0.0g | |
| Cholesterol 463mg | 154% |
| Sodium 521mg | 22% |
| Potassium 1275mg | 36% |
| Total Carbs 4.97g | 1% |
| Dietary Fiber 2.2g | 7% |
| Sugars 0.12g | 0% |
| Protein 115.85g | 185% |
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