Poulard in Salt Crust
(0 votes)
(0 votes)
Difficulty:
advanced
Difficulty
Preparation:
1 hr
Preparation
Calories:
480
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 480 kcal | (23 %) | ||
| Protein | 38 g | (39 %) | ||
| Fat | 36.8 g | (32 %) |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 ready to cook Roasted Chicken (1.2 kg)
- Salt freshly ground pepper
- 1 organic lemon
- 1 stalk rosemary
- 5 garlic cloves
- 2 kilograms salt
- 1 kilogram coarse salt
- 3 egg whites
- 150 milliliters water
- 2 shallots
- 2 lemons
- 1 Juniper berries
- 150 grams butter
Preparation steps
1.
Rinse and pat dry poularde, season inside and out with salt and pepper. Rinse lemon and rosemary and stuff poularde with lemon, rosemary and garlic.
2.
Tie poularde in a form with a kitchen string. Combine both types of salt with egg whites and gradually add water to make thick paste. Spread half of paste on an oiled baking sheet. Top with poularde and spread with remaining salt mixture. Bake in preheated oven at 200°C (gas mark 3) (approximately 400°F) for about 45 minutes.
3.
Remove poularde from the oven and break salt crust. Remove lemon, rosemary and garlic from the cavity and carve poularde into serving portions. If desired, serve with rice and salad.
