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| Right Out of the Wood Fired Hearth Oven |
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| Quillisascut Farm |
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| Cooking the chickens |
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| Bread removed and chicken broken down for ease of eating |
4 1/2 cups Flour
2 teaspoons Salt
1 teaspoon Sugar
1/2 pound Butter, cold
2 tablespoons Olive Oil
3/4 cup Buttermilk
1 chicken
1 batch brine (recipe below)
6 sprigs of herbs (whatever kind you like, sage, thyme, parsley)
2 bay leaves
1 onions chopped and roasted
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| Knead the dough |
1. Brine chicken for six hours, stuff with herbs and onion. Fold wing backwards and tuck in. Do a truss with the breast skin. (cross legs and pull up through piece of skin directly above crossed leg, which will be on the back of the breast.) Season chicken with salt and pepper and sear in 500 degree oven for 10 minutes. Remove and let chill. (You don't need to sear the chicken, it just makes it look better coming out of the dough instead of pasty white)
2. In a mixing bowl, combine flour, sugar, and salt. Next grate butter into flour and mix until combined with no butter lumps. Stir in buttermilk until combined. Knead dough for 2 minutes until slightly elastic. Let dough rest for 1 hour.
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| Wrapped in dough, almost ready to go in the oven |
3. Heat oven to 400 degrees. Roll dough out to about 1/8-1/4" thick. Lay chicken onto dough and wrap. Sides first, then top and bottom. Seal the dough with egg wash and place onto a roasting pan, sealed side down. Brush the outside with egg wash and sprinkle with large grain sea salt.
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| Baking in the hearth |
5. Serve the whole bird in the middle of the table and suggest people eat the bread as well. It tastes like a mix of cracker and biscuit with chicken noodle like flavors. So good.
Chicken Brine
1/2 cup Salt
1/2 cup Sugar
2 sprigs herbs (your choice)
10 cups of Water
1/2 cup Lemon Juice
1 teaspoon cracked pepper
1. Combine and keep refrigerated.
