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🍽️ Poultry in Salt Dough Crust

449 kcal · 30 min · 4 servings

Ingredients

• 1.5 kg Poularde (1 Poularde)
• 1 kg flour
• 1 kg coarse salt (sea salt)
• 500 ml water
• salt
• pepper (from the mill)
• 1 tsp rosemary needle (chopped)
• 1 bay leaf
• 4 poultry liver (cleaned)

Instructions

1. 1. Mix flour and coarse salt in a bowl with 500 milliliters of water. Knead everything into a smooth dough. Press the dough on a lightly floured work surface into a round disc.
2. 2. Season the poultry inside and out with salt and pepper. Place rosemary, a bay leaf, and the poultry liver inside. Sew the opening shut securely with kitchen twine or toothpicks.
3. 3. Wrap the poultry completely with the salt dough disc. Press the edges of the dough together firmly so that no gaps are visible.
4. 4. Place the wrapped poultry in a baking dish. Bake it in the preheated oven at 160 degrees Celsius for about 1.5 hours.
5. 5. Take the poultry out of the oven and place it on a cutting board. Let it rest for 30 minutes. Then cut open the hard salt dough crust, remove the meat, and slice it into portions.
6. 6. Serve the meat on a warm platter. Place the previously removed poultry liver as a side dish alongside it.

Nutrition per serving

• kcal: 449
• Protein: 26 g · Fett/Fat: 17 g · Carbs: 46 g