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Salt Baked Chicken

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  • 1 whole chicken
  • 2 egg whites
  • 600g flour
  • 600g coarse salt
  • 4 stalks rosemary chopped
  • Water if needed
  • 2 bay leaves
  • 20g butter
  • 1 few sprigs fresh thyme
  • A few sprigs sage
  • Pepper
  • ½ lemon sliced
  • 1 stalk Rosemary
  • A few sprigs marjoram

Wash and pat dry the chicken. Carefully slip your finger under the skin of the chicken breast and place the sage leaves and bay leaves and small knobs of butter under the skin of the breast and the legs. Place the sliced lemon and extra herbs in the cavity and tie the legs together. In a large bowl combine the flour, chopped rosemary, salt and eggwhites. Add a little water if needed, to make a dough. On a lightly floured work surface roll the dough out to a large oval and place the chicken in the center and completely cover the chicken. Bake 180°C for about 1hour 45mins. Allow to rest for ½ before opening. Crack or cut the crust, discard and enjoy a delicious juicy roast chicken. Perfect to crack open at a picnic!          

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