Prep time :
1 hour 45 minutes for 4 p.
Ingredients:
 1 grain fed chicken
1 kilogram of white flour
450 grams of Gros Sel de Guerande
350 ml of water
s alt and pepper
2 stalks of basil
2 stalks of rosemary
4 chicken livers
1 green salad
salad dressing: 5 tbs vegetable oil, 2 tbs olive oil, 60 grams of minced shallots, 2 tbs wine vinegar, juice from one lemon, salt and pepper.
Preparation:
Mix flour and salt with water. Knead the dough until well blended and smooth.
Salt and pepper the chicken. Place basil, rosemary and chicken livers in the cavity. Fasten the chicken closed.
Spread the dough and cover the chicken the tightest possible. Place chicken on roasting pan and cook 1 hour 15 minutesat 175°
Serve chicken at the table and break the salt crust. Carve chicken.
Add chopped livers to salad.
ENJOY YOUR MEAL!!!!!!!
Recipe from Jean Soulard, Chef at Château Frontenac.
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