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Dinosaur Egg

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  • Chicken

  • 1.35 kg Chickens

  • Fresh herb (parsley, thyme and rosemary, tarragon, bay, etc)

  • 4.5 Cloves Garlic crushed with the back of a knife

  • Pepper

  • 1 Splash Olive Oil

  • Crust

  • 6 egg whites

  • 4 cups Flour

  • 500 g coarse Salt

  • 1 egg yolk


  • Chicken:

  • 1.

    Slide plenty of herbs under the chicken skin.

  • 2.

    Put garlic in the cavity, along with any remaining herbs.

  • 3.

    Rub the chicken with pepper and olive oil.

  • Crust:

  • 1.

    Make the crust: mix the flour, whites and salt well, then add enough water to make a dough.

  • 2.

    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.)

  • 3.

    Set the dough base on a baking sheet.

  • 4.

    Lay the chicken on it.

  • 5.

    Roll out the remaining dough, drape it over the chicken, and seal, hermetically.

  • 6.

    No holes or rips allowed, so, if you must, make patches out of excess dough, stick them on, and seal.

  • 7.

    Add a splash of water to an egg yolk and paint the pastry case all over.

  • 8.

    Bake for 1-1/2 hours at 325ºF/160°C.

  • 9.

    Let the bird sit out of the oven about 10 minutes before serving.

  • 10.

    Cut off the crust and discard it.

  • 11.

    Carve the meat and serve.

  • 12.

    You'll be amazed at how the herb taste will have penetrated the meat!

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Posted by Daniela20Report
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