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INGREDIENTS
1
whole chicken (approx. 1.6-2 kg)
300g
untreated organic dry hay
350g
wheat flour
2
eggs (1 egg separated into white and yolk)
fresh pine needles
fresh bay leaves
pink peppercorns
juniper berries and twigs
salt
olive oil
* A large cast iron pot with a lid is required.
PREPARATION
1/
Preheat the oven to 190 °C. Let the chicken come to room temperature and salt inside and out. Generously spread the olive oil over the skin.
2/
Crack the whole egg into a bowl and beat it with the yolk. Set aside.
3/
In a large bowl, mix the flour with the water and the egg white to form a dough ball, adding a little more flour if it is too sticky. Place the dough on a floured surface and roll it out with a rolling pin until it is smooth, about 2 cm thick. Cut into long rectangular strips
PREPARATION
4/
Create a hay base in the pot and place the pine needles, bay leaves, pink peppercorns and juniper berries and twigs on top. Place the chicken in the middle and cover the pot with the lid.
5/
Seal the lid with the strips of dough, pressing down so that it is well sealed. This will allow the chicken to steam with the aromatics and add heat and flavour to the final dish. Brush the baked dough with beaten egg to give it a golden colour.
PREPARATION
6/
Roast for one hour in the preheated oven, then carefully remove and leave to rest for 45 minutes.
7/
Break the seal (you can tap it gently with a rolling pin or use scissors) and take the chicken out of the dish. Use a blowtorch or place the chicken under the grill to brown and crisp the skin before serving.
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