Ingredients
1 Nagoya Cochin (or other good quality free range chicken), about 1.5kgs
A good handful each of fresh rosemary, thyme and marjoram
Zest of 1 lemon, taken with a peeler
1 tsp paprika
6 cloves of garlic, skin on
For the crust:
1kg plain flour
4 eggs (separated)
500g rock salt
A good handful each of fresh rosemary, thyme and marjoram
Zest of 1 lemon, taken with a peeler
1 tsp paprika
6 cloves of garlic, skin on
For the crust:
1kg plain flour
4 eggs (separated)
500g rock salt
Description
Salt Crust Nagoya Cochin Recipe. A Friend Called Me Last Night To Invite Me Over To His House For Lunch To Play Some Records And…
Nibbledish
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