PREP TIME : 20 min CHILLING TIME : 1 h 15 READY IN : 1 h 45 MAKES : 4
Ingredients
1 guinea fowl, approx. 2 3/4 lbs (1.3 kg)
Zest and juice of 1 lemon
1 green onion, sliced
2 Tbsp (30 ml) agave syrup
1/4 cup (60 ml) fresh basil
1/4 cup (60 ml) fennel, green part only
1/4 cup (60 ml) flat-leaf parsley
1 Tbsp (15 ml) fresh ginger, minced
1 garlic clove, minced
1 fresh bay leaf, stem removed
3 1/4 cups (460 g) flour
1 3/4 cup (500 g) coarse salt
1 cup (250 ml) water
6 egg whites
1 egg yolk
Instructions
Preheat the oven to 350°F (180°C).
Blend the lemon, green onion, agave syrup, basil, fennel, parsley, ginger, garlic and bay leaf in a blender until smooth.
Lift the skin from the guinea fowl by running your fingers under the breast and legs and evenly spread the herb mixture under the skin.
Combine the salt & flour in a large bowl.
In a separate bowl, mix the water, egg whites and egg yolk until well combined. Add to the flour mixture. Mix until the dough is non-sticky and elastic; add water if needed.
Roll out 1/3 of the dough to a 1/3-inch (1-cm) thick circle on parchment paper. Place the dough on a baking sheet and place the guinea fowl in the centre.
Roll out the remaining dough. Carefully lift the dough with parchment paper to prevent it from breaking and place on top of the guinea fowl. Seal the edges with water and tuck underneath to form a nice edge.
Cook for 1 ¼ hours or until an internal temperature of 165°F (74°C).
Let stand for 10 minutes before breaking opening the salt crust.
