INGREDIENTS

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