Poularde in der Salzkruste

Ingredients

• 1.2 kg ready-to-cook chicken (1 ready-to-cook chicken)
• salt, freshly ground pepper
• 1 untreated lemon
• 1 sprig rosemary
• 5 cloves garlic
• 2 kg salt
• 1 kg coarse salt
• 3 egg whites
• 150 ml water
• 2 shallots
• 2 lemons
• 1 juniper berry
• 150 g butter

Instructions

1. 1.

   Preheat the oven to 200°C (Gas setting 3). Rinse and pat dry the chicken. Season the inside and outside with salt and pepper. Rinse lemon and rosemary, then stuff the chicken with lemon, rosemary, and garlic.

2. 2.

   Tie the chicken. Mix both types of salt with egg whites. Stir in water. Spread half the mixture on a greased baking tray. Place the chicken on top. Cover with the remaining salt and bake for 45 minutes.

3. 3.

   Break the crust. Remove the chicken. Take out the lemon, rosemary, and garlic and break the chicken into pieces. Serve with rice and salad.