Baby Chicken In Salt Crust Recipe Recipe

Name: Baby Chicken In Salt Crust Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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.

1453

kcal

Calories

Fat

211

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 kg Strong Flour, 700 gm Salt, 4 x Egg Whites, 250 ml Water, and more.

Yes, Baby Chicken In Salt Crust Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baby Chicken In Salt Crust Recipe

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