Baby Chicken In Salt Crust Recipe
Servings: 4
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)
Directions
- 1. Mix together the flour, salt, egg whites and water till a dough is formed.
- 2. In a warm pan seal off the chicken till golden.
- 3. Roll out the pastry and wrap the birds to create a bird shape.
- 4. Egg wash and sprinkle with rock salt.
- 5. Bake in a warm oven for 45 min till the pastry is golden brown. Gas Mark 7.
- 6. Crack open the pastry and serve with vegetables and a sauce.
- Chicken Sauce
- 7. Bring to the boil the Sherry and the Mushrooms for 2 min.
- 8. Add in cream and stock to reduce till it coats the back of the spoon.
- Season with salt, pepper, lemon juice and minced rosemary.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 656g | |
| Recipe makes 4 servings | |
| Calories 1148 | |
| Calories from Fat 106 | 9% |
| Total Fat 12.18g | 15% |
| Saturated Fat 6.36g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 35mg | 12% |
| Sodium 67950mg | 2831% |
| Potassium 642mg | 18% |
| Total Carbs 212.01g | 57% |
| Dietary Fiber 9.1g | 30% |
| Sugars 5.97g | 4% |
| Protein 28.56g | 46% |
