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Chicken in a crust
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Total Time:
2 hours 40 minutes
Create a succulent whole chicken wrapped in flaky pastry for a show-stopping meal that will wow your guests. Just crack open the crust to reveal the juicy deliciousness inside. Pure culinary delight!
Ingredients:
  • 20 g dried porcini mushrooms
  • 1 clove of garlic
  • 120 g wild mushrooms, such as chanterelles, girolles
  • olive oil
  • ½ a bunch of fresh thyme (15g)
  • 1 x 2.5 kg whole free-range chicken
  • 2 kg plain flour
  • ½ a bunch of fresh flat-leaf parsley (15g)
  • truffle oil
  • 170 g unsalted butter (at room temperature)
Instructions:
  • Place the porcini in a small bowl and cover them with boiling water. Let them rehydrate for 10 minutes. Peel and finely slice the garlic and tear up the wild mushrooms. Heat 1 tablespoon of olive oil in a frying pan over medium heat. Add the garlic, wild mushrooms, and thyme leaves. Cook for 5 to 8 minutes until golden, stirring occasionally. Chop the rehydrated porcini and add them to the pan along with their soaking liquid. Cook for an additional 3 to 4 minutes until thickened. Season with salt and pepper. Set aside to cool. Preheat the oven to 200ºC/400ºF/gas 6. Let the chicken come to room temperature. Mix the flour and 1.2 liters of ice-cold water to form a dough. Combine the mushroom mixture with parsley leaves, truffle oil, and butter. Rub the flavored butter under the chicken skin. Tie the legs together. Roll out the dough, place the chicken in the center, and cover with the remaining dough, sealing the edges. Roast in the oven for 1 hour 40 minutes. Rest for 30 minutes before carving and serving with mashed potatoes and greens.

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