Chicken in Salt

Name: Chicken in Salt (Poulet sous la croûte au sel)
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 2 h
Yield: For three to four people
Cuisine: French
Ingredients: wine vinegar, walnut oil; wine vinegar, walnut oil; curly endive; salt, pepper; salt, pepper; 1 bayleaf; 1 sprig rosemary; 1 kg (2¼ lb) coarse sea salt; 1 kg (2¼ lb) flour; 1 fresh white-fleshed farm chicken of 1.8 kg (4 lb); 3 chicken livers

Poulet sous la croûte au sel

Preparation info

For
three to four
people

Difficulty
Medium
Ready in
2 hr

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

About

Ingredients

1 fresh white-fleshed farm chicken of 1.8 kg (4 lb)
3

Europe
France
Main course
Mediterranean

Method

Preheat the oven to 150°C/300°F/Mark 2. Mix the salt and the flour in a large bowl, together with 6 tablespoons of cold water. Knead till you have a homogeneous past