Dinosaur Egg

Name: Dinosaur Egg
Prep time: P0Y0M0DT1H0M0.000S
Cook time: P0Y0M0DT1H0M0.000S
Total time: P0Y0M0DT2H10M0.000S
Yield: 12 servings
Ingredients: 3 pounds chicken; Loads of fresh herbs; 4 to 5 cloves garlic, crushed with the back of a knife; Freshly ground black pepper; Olive oil, for drizzling; 4 cups flour; 6 egg whites; 17 1/2 ounces/500 g coarse salt; Water; 1 egg yolk

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Level: Intermediate
Total: 2 hr 10 min

Prep: 1 hr
Inactive: 10 min
Cook: 1 hr

Yield: 12 servings

Level: Intermediate
Total: 2 hr 10 min

Prep: 1 hr
Inactive: 10 min
Cook: 1 hr

Yield: 12 servings

Ingredients

Chicken:

3 pounds chicken

Loads of fresh herbs

4 to 5 cloves garlic, crushed with the back of a knife

Freshly ground black pepper

Olive oil, for drizzling

"Play Doh" Crust:

4 cups flour

6 egg whites

17 1/2 ounces/500 g coarse salt

Water

1 egg yolk

Directions

For the chicken: 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.
For the "Play Doh" crust: Mix the flour, egg 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. Cook's Note: 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. Cook's Note: 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 325 degrees F/160 degrees C. Let the bird sit out of the oven 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!