Chicken Baked in Bread Crust

Ingredients

• 1500 g all-purpose flour (type 00)(500g)
• 2300 g water(300g)
• 37 g dry yeast(7g)
• 410 g salt(10g)
• 51 whole chicken(1500g)
• 62 potatoes(300g)
• 710 g parsley(10g)
• 82 slice white sandwich bread(60g)
• 91 egg yolk(18g)
• 1010 g salt (for seasoning chicken)(10g)
• 112 g black pepper(2g)

Instructions

1. 1In a large bowl, mix the flour, dry yeast, and salt. Add water and knead until a smooth dough forms.
2. 2Cover and let the dough rise for 1 hour.
3. 3Meanwhile, season the whole chicken with salt and black pepper. Refrigerate overnight if possible.
4. 4Peel and slice the potatoes. Chop the parsley and mix with the potatoes.
5. 5Flatten the dough into a large rectangle on a floured surface.
6. 6Place the potato and parsley mixture in the center of the dough.
7. 7Stuff the inside of the chicken with the slices of white sandwich bread.
8. 8Place the seasoned chicken on top of the potatoes.
9. 9Wrap the dough completely around the chicken and seal the edges.
10. 10Brush the dough with beaten egg yolk for a golden crust.
11. 11Preheat the oven to 200°C (392°F).
12. 12Place the wrapped chicken on a baking tray lined with parchment paper.
13. 13Bake at 200°C for 30 minutes, then reduce the temperature to 170°C (338°F) and bake for 1 hour.
14. 14Remove from the oven, let rest for 10 minutes, then slice and serve.