Roast Chicken in Salt Water Crust

Chicken

 * 1 fresh spring chicken approx 1 lb / 450 g in weight and allow enough for 4 people
 * 4 shallots cut into 4 or 2 medium onions cut into 4
 * 2 lemons cut into 4
 * zest of 2 lemons
 * 30 ml / 2 tbsp of fresh sage, roughly chopped
 * 4 cloves of garlic peeled
 * 4 bay leaves
 * 4 cloves
 * 8 fresh sage leaves
 * freshly ground black pepper

Crust

 * 1 kg (2¼ lbs) of strong flour bread flour
 * 675 g (1½ lbs) of coarse sea salt
 * 3 egg whites lightly whisked to a soft peak
 * 1 egg yolk
 * 600 ml (1 pint) of water and possibly a little more depending on the strength of the flour.
 * extra flour for dusting.

Chicken

 * 1) Wash and pat dry the bird(s) dry with kitchen paper, squeeze the lemon juice of ½ lemon over the bird and place the remaining squeezed lemon into the cavity.
 * 2) Place the onion/shallot (4 quarters) into the cavity with 7.5 ml / ½ tbsp of chopped sage and one clove of garlic.
 * 3) Place 2 leaves of sage onto the bird’s breast.
 * 4) Sprinkle over a little zest of lemon and place on a bay leaf.
 * 5) Season with black pepper.

Crust

 * 1) Pre heat oven to 160°C / 180°F / gas mark 4, or alternatively, cook in the ground or around a boma.
 * 2) Mix together the salt and flour and stir well.
 * 3) Fold in the egg whites.
 * 4) Add enough of the water to form rough dough, cover dough and leave to rest for 15 – 20 minutes in the refrigerator.
 * 5) When the crust has rested, knead thoroughly, to form a smooth ball, divide mixture between 4.
 * 6) Roll out on a lightly dusted surface to around 5mm (¼ inch) thick.
 * 7) Take a bird and fold around the pastry to completely seal, breast side down – repair any holes with the pastry.
 * 8) If presenting at table, cut out chicken leg shapes from the pastry and glue on with a little egg wash.
 * 9) Mark out a feather decoration carefully with the point of a knife, lightly brush with egg wash.
 * 10) Dust with a little more salt and place into a pre-heated oven.
 * 11) 12 oz – 1 lb (340g – 450g) piece of chicken will take approximately 30 – 40 minutes.
 * 12) Remove crust or serve with crust intact ensuring that the crust is not eaten.