Nita Lake Bread-Crusted Chicken with Morels, Young Leeks, Sorrel and Hay-Infused Jus

Combine flour and 1 pinch of salt in a bowl, add water and bread starter, gently mix until the dough is shaggy looking. Leave to proof in the fridge for 48 hours.

Add pickling salt, thyme, and black pepper to 2 L warm water and mix until dissolved. Place chicken in brine overnight or for approx. 12 hours. Once brined remove and pat dry.

Divide bread dough into two balls; one should use one third of the dough and the other two thirds. Roll smaller ball into uniform rectangle. Roll the other ball of dough into a larger rectangle. Place the small rolled dough onto a sheet pan, followed by the chicken.

Use the larger rolled dough to cover and wrap the bird; press firmly around the edges and trim any excess dough. Let proof covered for one hour at room temperature.

Bake in a 375ºF oven for 50 minutes and then let rest for another 15 minutes.

Reduce the chicken broth by half and add toasted hay for the last 10 minutes.

In the meantime, slice the morels length wise and sauté in the butter, add baby leeks cut as desired or keep them whole and continue to cook for another 5 minutes. Finish the mushrooms by straining the chicken broth over the pan and bringing back to a boil.

Finishing: Always cut the chicken open table-side with a serrated knife. Serve some of the mushrooms, leeks and sauce on a plate and then carve some bread, breast and leg of the chicken. Arrange some sorrel leaves amongst the plate and finish with sea salt.