Herb Stuffed Salt-Crust Chicken

Ease of Preparation: Medium
Yield: 4 servings

Ingredients:

Brined Chicken:

• 2 ½ cups (625 ml) balsamic vinegar
• ½ cup (60 ml) brown sugar
• 2 cups (470 ml) water
• 2 cups (470 ml) orange juice
• 4 bay leaves
• 1 quart (1 L) cold water
• 3 1/2 pound (1.6 kg) whole chicken

Salt Crust:

• 8 cups (1.9 L) coarse salt
• 1 tablespoon (15 ml) dried rosemary
• 1 tablespoon (15 ml) fennel seeds, crushed
• 1 tablespoon (15 ml) allspice, crushed
• 1 teaspoon (5 ml) cloves, crushed
• 12 egg whites, whipped
• 1 cup (240 ml) cold water

To roast:

• Brined Chicken
• 1 bunch rosemary
• 1 bunch thyme
• 1 bunch sage
• Salt Crust

Special equipment:

• Butcher’s twine, for trussing
• Rolling pin

Method:

For the Brined Chicken:

In a medium saucepan over high heat combine balsamic vinegar, brown sugar, water, orange juice and bay leaves and bring to a boil, stirring to dissolve the sugar.

After boiling, remove from heat, add the cold water and mix to combine and fully chill.

In deep dish, combine the chicken with the brine, breast-side down, ensuring it is completely submerged. Refrigerate for four hours, up to overnight.

For the Salt Crust:

In a large bowl, combine the salt, rosemary, fennel, allspice, cloves, whipped egg whites, and water, and mix until uniform.

For roasting:

Remove the chicken from the brine and pat dry; discard the brine.

Stuff the chicken with rosemary, thyme, and sage.

Cut a piece of kitchen twine about 15 inches (38 cm) long.

Place the chicken on its back, with the tail end towards you.

Tuck the wings under the bird.

Center the twine under the chickens back directly below the wings.

Lift each end of the twine, crossing it around the tucked wings to secure them to the sides, and crossing near the base of the breast.

Continue to wrap the strings over and around the legs to secure them to the sides.

Bring the ends of the twine up from under the bird and loop them over and around the ends of the legs, securing them to each other.

Tie the string to bind the legs together.

Preheat oven to 350 F (180 C).

On a parchment paper lined worksurface, roll out the dough to an even thickness.

In a roasting pan, lay in about 1/3 of the dough, then place the chicken over.

Completely cover the chicken with the remaining salt crust mixture and use hands to pack it tightly around the chicken.

Roast for 1 hour 15 minutes, until the crust is hard and dry.

Set aside to rest for 15 minutes to finish cooking.

Crack the salt crust to expose the chicken, remove and discard.

Carve and serve hot.