Chicken In Salt Crust – We Love God!

We may often be baffled by the reality of the power of evil as it is manifest in our circumstances. Sometimes that power seems so overwhelming that we are unable to praise within the circumstances of our life. It is then that we do well to recall the words of the Apostle Paul. When writing amidst difficult circumstances to the Church at Ephesus he could say, ‘Giving thanks always for all things unto God.’ He had come to know that no matter what the source of the evil, if we are in Christ, and surrounded by Him as by an atmosphere, all evil has to pass through Him before it comes to us (Robert Norris).

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CATEGORY	CUISINE	TAG	YIELD
Meats		Dujour08	4	Servings

INGREDIENTS

		Olive oil, for baking sheet
2		Chickens -, 3 1/2 lbs ea
6		Garlic cloves, crushed
4		Sprigs fresh rosemary -, 3"
		long
4		Sprigs fresh thyme -, 3"
		long
1/2	t	Coarsely-cracked black
		peppercorns
2	T	Dijon mustard
2	T	Chopped fresh thyme
2	T	Chopped fresh tarragon
2	T	Chopped fresh parsley
1/2		Recipe Salt Crust Dough
		see recipe

INSTRUCTIONS

Preheat the oven to 450 degrees. Lightly oil a baking sheet large
enough to hold the two chickens Stuff each chicken with 3 garlic
cloves, 2 sprigs rosemary, 2 sprigs thyme, and 1/4 teaspoon crushed
peppercorns. Truss the chickens with kitchen twine. In a small bowl,
combine the mustard, chopped thyme, chopped tarragon, and parsley.
Using a pastry brush, brush the mustard mixture all over the  chickens.
Place the chickens, breast sides up, on the prepared baking  sheet.
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. Bake until the dough is  browned
and rock-hard, about 50 minutes. Remove from the oven and let  stand
for 10 minutes. Using a hammer or 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. This recipe yields 4  servings.  Source:
"CHEF DU JOUR - (Show # DJ-9393) - from the TV FOOD NETWORK"
S(Formatted for MC5): "07-31-1999 by Joe Comiskey -
joecomiskey@netzero.net"  Recipe by: Terrance Brennan  Converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 132 Calories From Fat: 9 Total Fat: 1.1g Cholesterol: 0mg Sodium: 99.9mg Potassium: 172.8mg Carbohydrates: 27.6g Fiber: 2.1g Sugar: <1g Protein: 3.7g