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Baby Chicken in Salt Crust

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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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