Chicken in Salt Crust with sharp Cheddar

Name: Chicken in Salt Crust with sharp Cheddar
Yield: 4 - 6 servings
Ingredients: 2 1/4 lb (1 Kg) 1 grain-fed chicken; 2 1/4 lb (1 Kg) all-purpose flour; 1 lb (450 g) coarse salt; 1 1/2 cups (350 mL) water; 2 oz (60 g) Sharp Canadian Cheddar; Salt and pepper to taste; 2 sprigs fresh basil; 2 sprigs fresh rosemary; 4 chicken livers; Green salad washed and dried; Shallot vinaigrette; 1/2 cup (125 mL) olive oil; 2 oz (60 g) chopped shallot; 2 tbsp (30 mL) wine vinegar; Juice of one lemon; Salt and pepper to taste

This is the Chicken in Salt Crust with sharp Cheddar recipe.

Prep: 30 min
Cooking: 1 h 30

Yields 4 - 6 servings

Ingredients

2 1/4 lb (1 Kg) 1 grain-fed chicken
2 1/4 lb (1 Kg) all-purpose flour
1 lb (450 g) coarse salt
1 1/2 cups (350 mL) water
2 oz (60 g) Sharp Canadian Cheddar
Salt and pepper to taste
2 sprigs fresh basil
2 sprigs fresh rosemary
4 chicken livers
Green salad washed and dried
Shallot vinaigrette
1/2 cup (125 mL) olive oil
2 oz (60 g) chopped shallot
2 tbsp (30 mL) wine vinegar
Juice of one lemon
Salt and pepper to taste

READY FOR REWARDS?

Preparation

Season chicken with salt and pepper and stuff it with livers and fresh herbs. Make incisions in the legs and breast and insert thin slices of sharp Canadian Cheddar between skin and flesh. Thoroughly truss chicken with string.

Mix flour, coarse salt and water into a smooth paste. Place chicken on a baking sheet. Using your hands, spread paste over chicken, covering it as evenly and completely as possible. Bake for 90 minutes in oven preheated to 350 °F (180 °C).

To make shallot vinaigrette, mix all ingredients together in a bowl.

Place cooked chicken on a cutting board and bring to the table. Now it's time to amaze your guests! With a serrated knife, cut open the top of the salt crust. Remove chicken and carve it. Remove livers, cut them and serve with green salad drizzled with shallot vinaigrette.

Jean Soulard, Executive Chef, Château Frontenac