| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables, Grains, Dairy, Meats | Main course, Here’s one , Earlier1 | 4 | servings | |
INGREDIENTS
| 1 | kg | Strong Flour |
| 700 | g | Salt |
| 4 | Egg Whites | |
| 250 | ml | Water |
| 4 | Whole 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 | Morel Mushrooms; (optional – | |
| ; cultivated will do) | ||
| 1/2 | Lemon; (juice) | |
| 1 | Sprig Rosemary; (chopped) |
INSTRUCTIONS
SALT CRUST CHICKEN AND VEGETABLES CHICKEN SAUCE 1. Mix together the flour, salt, egg whites and water until a dough is formed. 2. In a hot pan seal off the chicken until golden brown. 3. Roll out the pastry and wrap the birds to form a bird shape. 4. Egg wash and sprinkle with rock salt. 5. Bake in a hot oven for 45 minutes until the pastry is golden. 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 minutes. 8. Add cream and stock to reduce until it coats the back of the spoon. Season with salt, pepper, lemon juice and chopped rosemary. Converted by MC_Buster. NOTES : Chef:Aaron Patterson Converted by MM_Buster v2.0l.
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