Serves 4 to 6
- 1.35 kg Chickens
- Fresh herb (parsley, thyme and rosemary, tarragon, bay, etc)
- 4½ Cloves Garlic crushed with the back of a knife
- 1 Splash Olive Oil
- 6 egg whites
- 4 cups Flour
- 500 g coarse Salt
- 1 egg yolk
- Slide plenty of herbs under the chicken skin.
- Put garlic in the cavity, along with any remaining herbs.
- Rub the chicken with pepper and olive oil.
- Make the crust: mix the flour, whites and salt well, then add enough water to make a dough.
- Roll out 1/4 the dough to make a base for the chicken to sit on. (If it rips, it's probably because it needs a little more flour.)
- Set the dough base on a baking sheet.
- Lay the chicken on it.
- Roll out the remaining dough, drape it over the chicken, and seal, hermetically.
- No holes or rips allowed, so, if you must, make patches out of excess dough, stick them on, and seal.
- Add a splash of water to an egg yolk and paint the pastry case all over.
- Bake for 1-1/2 hours at 325ºF/160°C.
- Let the bird sit out of the oven about 10 minutes before serving.
- Cut off the crust and discard it.
- Carve the meat and serve.
- You'll be amazed at how the herb taste will have penetrated the meat!