Salt Crusted Baked Burgundian Chicken
- 2 lbs plain flour
- 1 lb coarse salt
- 7 ozs ground salt
- 5 lbs free range chicken
- 2 egg whits
- 1 bunch fresh asparagus
- 1 pint iced water
- 2 lbs fresh potatoes
To make the Salt Dough ; Mix by hand both salts and the flour. Add the egg whites and enough iced water to bind. Rest for 20mins.
Cover the chicken with the dough and bake in a pre-heated oven, 400f, for 1hr 30min, check that the juice runs clear at the joint of the leg.
Allow to rest and carefully remove the crust, de-bone the chicken, prepare the vegtables and serve.