Honey and Rosemary Chicken Baked in a Salt Crust

Crust Ingredients-

Plain Flour ---------------------------------- 350g
Sea Salt ------------------------------------- 150g
Fine Salt ------------------------------------ 150g
Egg White ---------------------------------- 2 Medium
Rosemary ---------------------------------- A bunch, chopped
Water -------------------------------------- 175ml

Instructions-

•  In a large bowl, add the flour, salts, eggs and rosemary.
•  Add the water and mix to a paste.
• Once a dough is formed, chill for 20 minutes.

Chicken Ingredients-

Chicken ------------------------------------- 1 of at least 3 1/2 lbs
Meat from Sausages ---------------------- 4 
Chives -------------------------------------- 2 oz, chopped
Bread Crumbs ----------------------------- 4 oz 
Egg ------------------------------------------ 1 Medium
Salt & Pepper ------------------------------- To Taste
Morel Mushrooms ------------------------ 100g sliced
Chicken Liver ------------------------------ A few
Honey --------------------------------------- 3 Tablespoons
Paprika -------------------------------------- 2 Tablesppons

Techniques-

 Morel mushrooms can be substituted by any mushroom.

Instructions -

• Preheat the oven to 200C/Gas 6.
• In a bowl mix the meat of sausages, chives, bread crumbs, egg, salt and pepper, mushrooms and the liver.
• Add it to the inside of the chicken.
• In a separate bowl mix the honey and paprika and baste the entire chicken.
• Cut the dough in half.
• Roll out one half of the dough big enough to place the chicken on top.
• Roll out the other half of dough big enough to cover the top of the chicken.
• Seal the 2 halves of dough around the chicken.  It is vitally important that it is completely sealed, so that no stem comes out.
• Add egg wash (egg and milk)/glaze to the chicken. 
• Cook for 1 hour and 20 minutes. 
• Once cooked, let rest for 40 minutes in a warm place, to ensure the stuffing is completely cooked.
• Cut the crust around the edges, carefully, and serve.