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Raciónes: 4

Ingredientes

Cost per serving $2.58 view details
  • Extra virgin olive oil for baking sheet
  • 2 x chickens - (3 1/2 lbs ea)
  • 6 x garlic cloves crushed
  • 4 sprg fresh rosemary - (3" long)
  • 4 sprg fresh thyme - (3" long)
  • 1/2 tsp coarsely-cracked black peppercorns
  • 2 Tbsp. Dijon mustard
  • 2 Tbsp. minced fresh thyme
  • 2 Tbsp. minced fresh tarragon
  • 2 Tbsp. minced fresh parsley
  • 1/2 x recipe Salt Crust Dough (see recipe)

Direcciones

  1. Preheat the oven to 450 degrees. Lightly oil a baking sheet large sufficient to hold the two chickens Stuff each chicken with 3 garlic cloves, 2 sprigs rosemary, 2 sprigs thyme, and 1/4 tsp. crushed peppercorns. Truss the chickens with kitchen twine. In a small bowl, combine the mustard, minced thyme, minced tarragon, and parsley. Using a pastry brush, brush the mustard mix all over the chickens. Place the chickens, breast sides up, on the prepared baking sheet.
  2. Divide the dough in half. According to the directions in the Salt Crust Dough recipe, roll out each portion as thinly as possible. Wrap each chicken completely with dough.
  3. Bake till the dough is browned and rock-hard, about 50 min. Remove from the oven and let stand for 10 min. Using a hammer or possibly the back of a heavy knife, crack open the crust and remove the chicken, brushing off any clinging crust with a clean kitchen towel. Cut each chicken in half lengthwise. Serve immediately on warmed plates.
  4. This recipe yields 4 servings.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 636g
Recipe makes 4 servings
Calories 1354  
Calories from Fat 846 62%
Total Fat 93.83g 117%
Saturated Fat 26.88g 108%
Trans Fat 0.0g  
Cholesterol 463mg 154%
Sodium 521mg 22%
Potassium 1275mg 36%
Total Carbs 4.97g 1%
Dietary Fiber 2.2g 7%
Sugars 0.12g 0%
Protein 115.85g 185%
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