Poularde im Salzteig

Ingredients

• 1.5 kg whole chicken
• 1 kg flour
• 1 kg coarse sea salt
• 500 ml water
• Salt
• black pepper (freshly ground)
• 1 tsp chopped rosemary needles
• 1 bay leaf
• 4 poultry livers

Instructions

1. 1.

   Knead the flour and coarse salt with 500 ml water into a smooth dough, then roll it out on a floured surface into a round disc.

2. 2.

   Season the chicken with salt and pepper, place the rosemary, bay leaf, and poultry livers inside, and sew the opening shut.

3. 3.

   Wrap the chicken in the salt dough and press the edges firmly together.

4. 4.

   Place in a roasting pan and bake at 160 °C for about 1.5 hours.

5. 5.

   Transfer the finished chicken to a cutting board and rest for 30 minutes; then cut off the hard crust, remove the chicken, and slice into portions.

6. 6.

   Arrange on a preheated plate and serve with the poultry livers on top.