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La Madeleine's Poulet Au Gros Sel Recipe

by Global Cookbook

Ingredients

3 lb chicken Salt to taste Freshly-grnd black pepper to taste Fresh thyme Bay leaf Lemon zest Mustard as needed 1 x garlic head separated into cloves 2 x shallots peeled

1 lb coarse sea salt 3 c. flour 2 c. water - (abt) sufficient to make a stiff dough

Directions

1. Rinse and pat dry chicken. Season inside and out lightly with salt and pepper. Fill the cavity with the fresh thyme, bay leaf, lemon zest, garlic, and shallots. Spread the mustard on the outside of the chicken.
2. Make a stiff dough with the salt, flour, and water. Roll out to a square or possibly oval large sufficient to fit over the chicken and seal to the top of the baking dish. Place the chicken in the baking dish. Brush the edge of the dough with water. Drape the dough over the chicken and press to seal the dough to the edge of the dish. Trim excess dough.
3. Preheat the oven to 450 degrees and bake chicken at 400 degrees for 1 hour and 15 min.
4. Crack the dough with a hammer and enjoy the chicken. The dough is NOT edible.

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