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Cockerel in a salt crust and potato puree

Cockerel in a salt crust and potato puree Masque


For 4 people :

  • 4 cockerels
  • 4 whole onions
  • 8 large potatoes
  • 200 g flour
  • 200 g coarse salt
  • 25 cl heavy cream
  • 10 sprigs of chives
  • 1 sprig fresh thyme
  • 1 glass of water

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  • Preparation
  • Difficulty
  • Baking
  • Imprimer

Preheat oven to 200°C.


Empty cockerels, if your butcher has not done, salt and pepper inside and add the onion and complete a sprig of thyme. Book.


In a bowl, mix the flour, salt, freshly ground pepper and thyme sprigs. Wet slowly with water to obtain a homogeneous and compact enough batter to coat the chicken.


To cockerels in a dish and then bake at 180 ° C for 25 min. Meanwhile, cook the potatoes in water in their skin (15 min). Prepare chive sauce, mixing well the cream, salt, pepper and chives.

When potatoes are cooked, take them out and split into two slightly, remove part of the flesh and mix

with chive sauce. The replenish with this mixture and place on serving plate.

Cockerels out and arrange on the plate. Each guest can then break the salt crust and get drunk with the smell of cockerel