Recipe

Salt Baked Chicken With Celery Salsa Verde Recipe

Add Step-by-Step Photos	Stonesoup / All my dishes 2 years, 8 months ago This is one of those dishes that is both rustic and impressive at the same time. Be sure and invite your guests into the kitchen for the opening of the crust so that they get the full effect. If you are short of time you could skip the dough resting ... More Prep:4m Cook:6060m Servings:6	Stonesoup
	chicken salt baked

Celery Salsa Verde

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Ingredients

1kg salt

1kg plain flour

600mL water

2T olive oil

1.8kg organic free range chicken

bunch thyme

for the celery salsa verde:

1 bunch celery

1/2 bunch continental parsley

1 clove garlic, finely chopped

6 anchovies, finely chopped

80g capers, rinsed and finely chopped

zest 1 lemon

extra virgin olive oil

Directions

Remove chicken from the fridge and allow to come to room temperature. Combine salt and flour in a large bowl. Make a well in the centre and add almost all of the water. Stir to form a dough adding remaining water if it is too dry. Knead for a few minutes so that you have a smooth dough then cover and allow to stand for an hour or so.

Preheat oven to 200C. Roll dough out on a well floured surface until it is approx 5mm thick or large enough to completely enrobe your chicken.

Wash chook and pat dry. Rub with oil. Tuck wings behind the back of the bird and pull on each of the legs for good luck (or to open out the bird). Place thyme in chicken cavity then put the bird breast down in the middle of the dough. Gather the dough to completely encase the chicken and place breast side up on a baking tray. Bake for one hour then rest for at least another hour.

For the celery salsa verde: Remove all the leaves from the celery, discarding any really coarse ones. Whizz leaves with parsley in a food processor until finely chopped and transfer to a mixing bowl.

Finely dice 3 ribs of celery reserving the rest for another use. Add diced celery to the leaves and stir through remaining ingredients adding enough oil to form a thick sauce. Season with pepper only, keeping in mind that the chicken will be quite salty.

To serve crack crust and remove top then carve bird. Place a dollup of salsa verde on each of 6 dinner plates and then top with chicken and some thyme

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