Chicken in Salt Crust with Truffles

Name: Chicken in Salt Crust with Truffles
Prep time: 45 min
Cook time: 75 min
Total time: 120 min
Yield: 6 Portionen
Ingredients: to taste Fine salt; to taste Mill pepper; to taste A few slices of black truffles; 6 clove Garlic; 5 brin Fresh thyme; 1.3 kg Chicken; 40 cl Water; 2 piece Egg whites; 600 g Coarse grey sea salt; 800 g Flour; to taste A few truffle slices; 4 c à c Olive oil; 20 g Butter; to taste Herbs of Provence; to taste Parsley; to taste Coriander; to taste Salt; to taste Pepper; 6 c à s Fresh cream; 4 clove Garlic

Main course

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Cook Time

2 h

Servings

Difficulty

Medium

Prep Time

45 Min

Description

This chicken in salt crust with truffles is a spectacular and tasty dish, perfect for special occasions. The salt crust traps moisture and aromas, leaving the poultry incredibly tender and flavorful. I love preparing this dish for Christmas or New Year's Eve, because it always impresses my guests. The fresh cream and garlic sauce brings an extra touch of indulgence. Feel free to add some herbes de Provence to intensify the flavors. A real treat for the taste buds!

Ingredients (20 ingredients)

to taste Fine salt
to taste Mill pepper
to taste A few slices of black truffles
6 clove Garlic
5 brin Fresh thyme
1.3 kg Chicken
40 cl Water
2 piece Egg whites
600 g Coarse grey sea salt
800 g Flour
to taste A few truffle slices
4 c à c Olive oil
20 g Butter
to taste Herbs of Provence
to taste Parsley
to taste Coriander
to taste Salt
to taste Pepper
6 c à s Fresh cream
4 clove Garlic

Preparation (9 steps)

Preparation of garlic and thyme

Peel the 6 cloves of garlic and crush them lightly. Wash the 5 sprigs of fresh thyme. Set aside.

Chicken preparation

Salt and pepper the inside of the chicken with fine salt and mill pepper. Fill it with the crushed garlic cloves and 4 sprigs of thyme. Close the chicken by passing a string around the legs and the parson's nose. Slide a few slices of black truffles under the skin of the chicken, lifting it slightly on the breast side, being careful not to pierce it. Set aside.

Preparation of the salt crust

Thermomix® Setting

2 min/Speed 4

Put 600g of coarse grey sea salt, 800g of flour and 2 egg whites in the Thermomix bowl. Add 40 cl of water and mix 2 Min./Stufe 4. Scrape the sides of the bowl with the spatula and mix again 30 Sek./Stufe 4.

120

Finalization of the salt crust

Thermomix® Setting

30 sec/Speed 4

Scrape the sides of the bowl with the spatula and mix again 30 Sek./Stufe 4.

Coating the chicken

Roll out the dough on a floured work surface. Place the chicken in the center and cover it with sprigs of fresh thyme. Close the dough around the chicken. Moisten your hands and smooth the surface of the dough, making sure it is airtight, tracking down the slightest little hole. Preheat the oven to 210°C.

Baking in the oven

Place the chicken coated in dough in a large dish and bake for 1 hour and 40 minutes.

Preparation of the garlic sauce

Thermomix® Setting

3 min/248°F/Speed 1 120

Peel and cut the remaining 4 cloves of garlic. Put the garlic cloves in the Thermomix bowl with 4 tsp of olive oil and 20g of butter. Sauté 3 Min./120°C/Stufe 1.

180

Finalization of the sauce

Thermomix® Setting

2 min/194°F/Gentle stir speed 90

Add 6 tbsp of fresh cream, herbes de Provence, parsley, coriander, salt and pepper to the Thermomix bowl. Mix gently 2 Min./90°C/Sanftrührstufe.

120

Service

Remove the dish from the oven and let it rest for 10 minutes. Break the salt crust using a hammer wrapped in a clean cloth. Take the chicken out of its shell. Cut it up and arrange it on the serving dish accompanied by the sauce. Decorate with a few truffle slices. Serve lukewarm.