Dish Deconstructed: Salt baked chicken from Mews of Mayfair

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Michael Lecouteur, executive chef of Mews of Mayfair, recently told BigHospitality the secrets behind the restaurant’s Salt Baked Chicken.

First, mix some rock salt and egg together to create a thick paste. 

Next, remove the wishbone from a whole chicken and stuff it with lemon, bay leaf, thyme and butter, repeating the layers until the chicken is full. Then grind some pepper on the inside and outside of the chicken.

Spread the rock salt and egg mixture over the chicken, closing the opening and leaving the legs uncovered to allow for even cooking.

Then place the chicken in a pre-heated oven and cook at 185 degrees for about 50 minutes.

Serve with roasted mini chateaux potatoes, pan fried wild mushrooms and greens and a boat of chicken juice.

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