Corn Poulard in Salt Coat with Mushroom Noodles

Have fun preparing this mushroom dish!

Corn Poularde:

Rinse the chicken, pat dry and season inside and out with pepper. Place 2 entire sprigs of herbs and 3 cloves of garlic in each belly cavity.

Remove the remaining 5 bunches of herb leaves from the stems and whirl in a food processor with the 2 garlic cloves, macadamia nuts and butter to a fine puree. Using a pointed kitchen knife and your fingers, carefully loosen the skin of the poularde from the meat, but without separating it completely, and spread the herb butter evenly underneath. Mix well the sea salt with the lightly beaten egg white, flour and water and spread a small portion in a roasting pan. Place the stuffed poularde on top and cover well with the remaining salt mixture so that the poularde is completely covered. Cook in a heated oven at 160 °C

for 1 1/2 hours. Do not break the salt crust until at the table.

Mushroom noodles:

Put the flour, semolina, oil, salt and the yolks in the “pasta master” form and make a smooth dough. Add the mushroom flour and the finely chopped parsley to the pasta dough form and knead well repeatedly. Take out the dough, form a smooth ball with your hands and let it rest wrapped in plastic wrap for about 1 hour. Cut a piece of the dough into small pieces, flatten it and roll it out thinly using the “pasta master”. Then, using the appropriate rollers, cut into the desired maizena (cornstarch), make in enough salted water, absc

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