| 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 |
ts |
Coarsely-cracked black peppercorns |
| 2 |
tb |
Dijon mustard |
| 2 |
tb |
Chopped fresh thyme |
| 2 |
tb |
Chopped fresh tarragon |
| 2 |
tb |
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
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