Chicken In Salt Crust

Directions

1. Preheat the oven to 450 degrees. Lightly oil a baking sheet large sufficient to hold the two chickens Stuff each chicken with 3 garlic cloves, 2 sprigs rosemary, 2 sprigs thyme, and 1/4 tsp. crushed peppercorns. Truss the chickens with kitchen twine. In a small bowl, combine the mustard, minced thyme, minced tarragon, and parsley. Using a pastry brush, brush the mustard mix all over the chickens. Place the chickens, breast sides up, on the prepared baking sheet.
2. Divide the dough in half. According to the directions in the Salt Crust Dough recipe, roll out each portion as thinly as possible. Wrap each chicken completely with dough.
3. Bake till the dough is browned and rock-hard, about 50 min. Remove from the oven and let stand for 10 min. Using a hammer or possibly the back of a heavy knife, crack open the crust and remove the chicken, brushing off any clinging crust with a clean kitchen towel. Cut each chicken in half lengthwise. Serve immediately on warmed plates.
4. This recipe yields 4 servings.