Chicken in Salt Crust

Name: Chicken in Salt Crust
Cook time: 20 min
Total time: 130 min
Yield: 8
Ingredients: 2 oranges; 2 bags fresh Italian spice mix a 20 g; 2 whole chickens; 2 tea bags verveine; 3 kilo coarse sea salt; 3 egg whites; 1 teaspoon black peppercorns; 4 tablespoons extra virgin olive oil; 4 tablespoons fresh parsley flat (dish a 20 g), chopped finely; toe garlic peeled

A tasty recipe. The main course contains the following ingredients: poultry, oranges, fresh Italian spice mix (a 20 g), whole chickens, tea bags (verveine), coarse sea salt, egg whites, black peppercorns, extra virgin olive oil, fresh parsley (flat (20 g dish)) , finely chopped) and garlic (peeled).

Ingredients

Kitchen Stuff

mortar
roasting tray

Directions

Preheat the oven to 200 ° C.
Clean 1 orange, grate the orange skin and keep the grater separate.
Halve the fruits and stop them with the spice mix in the belly of the chickens.
Press it tightly again.
Make a mixture of the tea extracted from the bags, the sea salt and the proteins.
Divide part of it over the bottom of the roasting pan and place the chickens on it.
Cover each chicken well with the rest of the salt mixture, press well and sprinkle with a few drops of water for an extra firm crust.
Bake the chicken in the oven for 90 minutes, and then let it rest for another 15-20 minutes outside the oven.
In the mortar, crush the peppercorns coarsely and mix them with the olive oil, parsley, garlic and the orange zest kept separate.
Break the salt crust at the table.
Remove the salt and skin.
Divide the chickens over 8 plates and drop some orange oil..