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Baby Chicken in Salt Crust

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Main dish


  • 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)


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.