INGREDIENTS
· 1 whole chicken
· 4 free range eggs split into whites and yolks
· water 250ml
· rock Salt 200g
· 300g plain flour
METHOD
1. Truss a whole chicken by placing an incision in one leg and threading the other leg through set aside.
2. To make dough, separate two free range eggs whisk the egg whites lightly together with 125ml of water add the rock salt, then slowly add the flour to incorporate. Use your hands to make the dough.
3. Split the dough in half and roll out a top and bottom layer. Place bottom layer onto greaseproof paper on an oven tray, place the chicken on top and put the top layer over until the dough completely encases the chicken, creating an air tight casing.
4. Now use the egg yolks to paint the entire chicken casing and put into a 180 degree oven for one hour.
5. Remove from oven, cut around the casing and remove the chicken carve and add to a simple salad of green leaves. Dress with olive oil and stock/liquid from the chicken.