La Madeleine's Poulet Au Gros Sel Recipe - Cooking Index
La Madeleine's Poulet Au Gros Sel Recipe - Cooking Index
| 3 lbs | 1362g / 48oz | Chicken |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Fresh thyme | ||
| Bay leaf | ||
| Lemon zest | ||
| Mustard - as needed | ||
| 1 | Garlic head - separated into | |
| Cloves | ||
| 2 | Shallots - peeled | |
| 1 lb | 454g / 16oz | Coarse sea salt |
| 3 cups | 187g / 6.6oz | Flour |
| 2 cups | 474ml | Water - (abt) - enough to make a |
| Stiff dough |
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.
Make a stiff dough with the salt, flour, and water. Roll out to a square or oval large enough 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.
Preheat the oven to 450 degrees and bake chicken at 400 degrees for 1 hour and 15 minutes.
Crack the dough with a hammer and enjoy the chicken. The dough is NOT edible.
This recipe yields ?? servings.
Source:
CopyKat Recipes at http://www.copykat.com
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