Herb & Salt-Crusted Chicken

 Serves 4-5

 One Organic Local Chicken

 1 Bunch parsley chopped

 4 Cloves Crushed Galic

 3 3/4 Cups all Purpose flour

 1 1/3 Cups Coarse Salt

 3 Tablespoons Thyme

 4 Egg whites

  Lightly oil a baking pan. Place the chicken on its back, neck facing you. Put your hand under the skin starting at the neck. Separate the skin from the flesh.  Once loosened, slip the parsley under the skin as evenly as possible. Put the garlic into the chicken and set aside.Crust:In a large  mixing bowl, combine flour, salt and thyme. Add egg whites and 2/3 cup water. Stir with a wooden spoon until liquids are absorbed. Knead the dough until it's a good consistency: not too sticky, not too crumbly.  Add water or flour if necessary.Flour your surface and roll out the dough into a circle large enough to wrap the chicken. Place chick in  middle of the circle and fold opposite flaps of the dough over the chick to wrap it entirely. Press gently to seal.Transfer carefully to your baking pan. Bake at 400 degrees F  for 1.5 hours.Once baked, break open the crust with a meat mallet (or chef knife handle). The crust should be easy to remove from the chicken once broken.Discard the crust and serve!