Did you ever want to do something dramatic, or something that had a little extra flair?  La Madeleine is known for their fine French cookery, and you can make one of their rarely seen menu items at home.  This recipe has medieval traditions in that you bake the chicken inside a pastry shell.  You do not eat this pastry, but you crack it open and then enjoy the chicken inside.  If you are looking for something French, and something that will amaze your guests and family try this recipe for Poulet au Gros Sel.

3 lbs. Chicken
Fresh Thyme, bay leaf, lemon zest, mustard, salt, pepper
1 head Garlic, separate into cloves
2 Shallots, peeled
1 lb. coarse Sea Salt
3 C. Flour
About 2 C. water, enough to make a stiff dough

Rinse and pat dry chicken. Season inside and out lightly with salt and pepper. Fill the cavity with the fresh thyme, bay leaf, lemon zest, garlic, and shallots. Spread the mustard on the outside of the chicken.
Make a stiff dough with the salt, flour, and water. Roll out to a square or oval large enough to fit over the chicken and seal to the top of the baking dish. Place the chicken in the baking dish. Brush the edge of the dough with water. Drape the dough over the chicken and press to seal the dough to the edge of the dish. Trim excess dough. Preheat the oven to 450 and bake at 400 for 1 hour and 15 minutes. Crack the dough with a hammer and enjoy the chicken. The dough is NOT edible.

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