Ok,nu måste ni hjälpa mig.I något av de första programmen med Jamie Oliver (alltså för flera år sen) tillagade han en hel kyckling som var totalt inpackad i salt i ugnen.Jag vill så gärna ha receptet,å den här gången ger jag mig inte,nån som har det?
Alltså det var en hel kyckling som han bakade in i salt så den såg ut som en sten är den kom ut.... Låter skumt,men jag tror det smakar MUMS!
här har du den ,men den är på engelska,,hoppas att det är rätt...
Jamie's recipe for Chicken in Salt with Fennel, Thyme and Lemon from his book "Happy Days with the Naked Chef"
3kg/7lb coarse rock salt
8 heaped teaspoons whole fennel seeds, cracked
2 eggs, beaten
3kg/7lb coarse rock salt
8 heaped teaspoons whole fennel seeds, cracked
2 eggs, beaten
2 lemons, halved
1 tablespoon peppercorns
1 bunch fresh thyme
Olive oil
1 x 2kg/4 1/2lb organic chicken
1 bunch fresh parsley, ripped
8 cloves garlic, skins left on, squashed
Preheat the oven to 200C/400F/Gas6.
Put all the salt into a bowl with the fennel seeds, eggs, lemon juice (keep the skins), peppercorns, and a wine glass of water and mix together.
Bash up the thyme in a pestle and mortar and add a couple of good lugs of olive oil. Scrunch it up and rub this flavoured oil all over your chicken, finally pushing any excess inside the cavity along with your parsley, garlic, and squeezed lemon halves. The idea here is to tightly pack the cavity so it bulges and no salt can get in.
Get 4 long pieces of tin-foil and put them on top of each other to make a large square sheet, around a metre/39 inches square. Lay on 1/3 of the salt, making it around 2cmn/three quarters of an inch thick. Put your chicken on top, then pack the rest of the salt around it. Because the salt is slightly wet it should stick to the chicken - make sure that the chicken's skin hasn't been pierced. Carefully fold up the sides of the foil and scrunch it at the top. You can rip off any excess foil - basically the foil is there to hold the salt together until it hardens.
Place the chicken in the preheated oven and cook for 2 hours, then remove from the oven and allow to rest for 15 minutes. Take it to the table with 1 or 2 really nice salads, some bread, and a bottle of white. Rip open the foil and crack the salt crust. It will fall apart easily and reveal the fantastic-smelling chicken. Pull the skin away and tear the meat from the thighs and the breast - absolutely pukka. This is gorgeous served with horseradish mixed with creme fraiche or with some homemade basil mayonnaise.
Tack,det verkar vara rätt!
Provade på att göra denna rätten en gång. Förväntningarna var skyhöga.... Men det som var roligast var att "banka" fram kycklingen ur saltskorpan.
Var inte alls lika god som jag hade hoppats på tyvärr.