Sunday, October 23, 2011

Salt baked crusted spatchcock

Yum - great salty goodness. I've never actually made a spatchcock before but it didn't really seem like it would be that different to chicken. Make the crust as below and ensure to completely enclose the poultry with no gaps or holes. I left it in 200 degree celsius oven for about 45 minutes and let it rest for about 5 more.

The sides are steamed sticky rice with chinese sausage and shitake mushrooms with some steamed chinese broccoli.


1 1/4 cup rock salt crushed with mortar and pestle
2 cups flour
1/2 cup chopped fresh thyme
Couple of sprigs rosemary leaves stripped from stalks
2 egg whites
200 ml of water

PS oh yeah - In case it's not obvious, DON'T EAT THE CRUST!!! :D