Salt Baked Chicken With Celery Salsa Verde |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This is one of those dishes that is both rustic and impressive at the same time. Be sure and invite your guests into the kitchen for the opening of the crust so that they get the full effect. If you are short of time you could skip the dough resting stage but it does make it easier to roll the dough out. Read more . As Jared suggests this is a great technique for picnics or other out of home eating occasions as you can start the cooking and then let it rest while you travel to your destination Ingredients:
1kg salt |
1kg plain flour |
600ml water |
2t olive oil |
1.8kg organic free range chicken |
bunch thyme |
for the celery salsa verde |
1 bunch celery |
1/2 bunch continental parsley |
1 clove garlic, finely chopped |
6 anchovies, finely chopped |
80g capers, rinsed and finely chopped |
zest 1 lemon |
extra virgin olive oil |
Directions:
1. Remove chicken from the fridge and allow to come to room temperature. Combine salt and flour in a large bowl. Make a well in the centre and add almost all of the water. Stir to form a dough adding remaining water if it is too dry. Knead for a few minutes so that you have a smooth dough then cover and allow to stand for an hour or so.
2. Preheat oven to 200C. Roll dough out on a well floured surface until it is approx 5mm thick or large enough to completely enrobe your chicken.
3. Wash chook and pat dry. Rub with oil. Tuck wings behind the back of the bird and pull on each of the legs for good luck (or to open out the bird). Place thyme in chicken cavity then put the bird breast down in the middle of the dough. Gather the dough to completely encase the chicken and place breast side up on a baking tray. Bake for one hour then rest for at least another hour.
4. For the celery salsa verde: Remove all the leaves from the celery, discarding any really coarse ones. Whizz leaves with parsley in a food processor until finely chopped and transfer to a mixing bowl.
5. Finely dice 3 ribs of celery reserving the rest for another use. Add diced celery to the leaves and stir through remaining ingredients adding enough oil to form a thick sauce. Season with pepper only, keeping in mind that the chicken will be quite salty.
6. To serve crack crust and remove top then carve bird. Place a dollup of salsa verde on each of 6 dinner plates and then top with chicken and some thyme
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