La Madeleine Poulet au Gros Sel
Fresh Thyme, bay leaf, lemon zest, mustard, salt, pepper
1 head Garlic, separate into cloves
2 Shallots, peeled
1 lb. coarse Sea Salt
3 C. Flour
About 2 C. water, enough to make a stiff dough
Make a stiff dough with the salt, flour, and water. Roll out to a square or oval large enough to fit over the chicken and seal to the top of the baking dish. Place the chicken in the baking dish. Brush the edge of the dough with water. Drape the dough over the chicken and press to seal the dough to the edge of the dish. Trim excess dough. Preheat the oven to 450 and bake at 400 for 1 hour and 15 minutes. Crack the dough with a hammer and enjoy the chicken. The dough is NOT edible.