Source : Memphis Wood Fire Grills

Specification :

  By: Chef Ryan Caulfield      
             
             
  Ingredient: Specification:   Amount:      
  Whole Fryer 3# 1 each      
  Rosemary-fresh   2 sprigs      
  Thyme-fresh   2 sprigs      
  Lemon cut in half 1 each      
  Garlic cloves smashed 5      
  Salt dough   1 batch      
             
             
             
 

Procedures:

         
  1. Remove chicken from packaging and run under cold running water.  
  2. Dry completely using a paper towel.      
  3. Stuff Cavity with lemon halves.      
  4. Gently lift skin covering breast using your pointer finger and place herbs and garlic under skin randomly.
  5.   Truss chicken with butchers twine.      
  6.   On a lightly floured work surface, roll dough into 20 inch circle about 1/4 inch thick.
  7.   Place chicken breast down in the center of the dough.  
  8. Starting at the top fold dough over the chicken, pinching the dough to seal.
  9. Turn the bird breast side up.        
  10. Gently form the dough around the bird.      
  11. Place on a half baking sheet.      
  12. Heat grill to 400 degrees.        
  13. Cook on grill for 1-1.5 hours or until internal temperature of 165 is achieved.
  14. Remove from grill and let rest.      
  15. With a knife crack the salt crust revealing the chicken.  
  16.   Pull from crust and carve.        
             
  Salt Dough          
  Ingredient: Specification: Amount:      
  Flour   4 cups      
  Kosher salt   1 1/3 cup      
  Thyme-fresh   3 TBL      
  Egg white only 4 each      
  Water   as needed      
             
  Procedures:          
             
  1. In a kitchen aid mixer with dough hook attatchment combine flour salt and thyme.
  2. Mix at medium speed until incorporated.      
  3. Add egg whites and mix for five minutes.      
  4.   If dough pulls away from side of bowl it is done, if not slowly add water until dough pulls away from side of bowl.
  5. Remove from bowl and knead for 1 minute.