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塩釜焼き（丸鶏）｜オテル・ドゥ・ミクニさんのレシピ書き起こし

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Hotel de Mikuni

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Ingredients

whole chicken : 1 bird (1kg)
こしょう : moderate amount
にんにく : 3片
小玉ねぎ : 5〜6個
Rosemary : 2 branches
卵白 : 2個分
塩 : 1kg

Time required

90minutes

Procedure

1) prepare 01:29
Burn the hair on the surface of the whole chicken with a gas fire.
Stuff a whole chicken with 1 sprig of rosemary, small onion and garlic.
Double the kite thread, pass it from the legs to the wings and tie it on the neck.
Cut off the joints of the legs with kitchen scissors.
2) prepare the salt pan 04:39
Whip the egg whites with a whisk until whitish.
Add only the remaining rosemary leaves and mix well.
Add salt and mix well with a rubber spatula.
3) bake 05:58
Put a little bit of 2 in a heat-resistant container lined with a cooking sheet.
Place 1 on top of 2 and wrap 1 with the remaining 2.
Bake in an oven preheated to 210°C for 40 minutes.
Let it rest for 20 minutes.
4) cut into pieces 07:36
Remove 3 from the oven.
Beat the salt with a spoon, etc., take out the whole chicken and place it on a cutting board.
Cut off the whole chicken with a knife in order of wings, thighs, and left and right breast.
Remove the onion, rosemary and garlic to a plate.
5) 盛り付ける 10:21
小玉ねぎは半分に切り、にんにく、ローズマリーと共にお皿に盛り付ける。
切り分けた鶏肉を盛り、まな板に残った肉汁を上からかけて完成。

Point

・The amount is for 4 people.
・Since a lot of salt is used, it is better to prepare natural cheap ones.
・Because there are fine hairs on the surface of the whole chicken, cut it off. This is called a flambé.
・The recipe uses rosemary, but you can use your favorite herb.
・If you pull the rosemary leaves in the opposite direction to the direction in which they are growing, only the leaves will come off the branches.
・The egg whites should be whipped for less than 6 minutes until they become whitish and thick.
・The wine is red wine, but since it is white wine and salt, sake is also suitable.