Instructions

PREPARE THE PROFESSIONAL CHICKEN THIGH MOUSSE:
1. Chill equipment: Place food processor bowl, blade, and mixing bowl in freezer for 15 minutes.
2. Process meat: Cut cold chicken thighs into small pieces. Process in chilled food processor until very fine and smooth, about 2 minutes.
3. Create emulsion: With processor running, slowly drizzle in chilled egg white, then cream in thin stream.
4. Season and flavor: Add garlic, herbs, salt, pepper, cognac, and Dijon mustard. Process until completely smooth and well-combined.
5. Test consistency: Mousse should be light, airy, and hold together when spooned. If too thick, add cream 1 tablespoon at a time.
6. Chill thoroughly: Transfer to bowl, cover with plastic wrap touching surface, refrigerate until ready to use.

CREATE THE ENHANCED SALT CRUST:
7. Combine dry ingredients: In large bowl, mix flour, both salts, thyme, rosemary, and cracked peppercorns.
8. Prepare wet mixture: In separate bowl, whisk egg whites until slightly frothy. Add olive oil and 1/2 cup water.
9. Form dough: Pour wet ingredients into dry mixture, stirring until cohesive dough forms. Add more water gradually if needed.
10. Achieve proper texture: Dough should be pliable and hold together but not sticky. Knead briefly until smooth.
11. Rest dough: Wrap in plastic, let rest at room temperature for 30 minutes.

PREPARE THE ENHANCED CHICKEN:
12. Loosen skin carefully: Starting at neck cavity, gently separate skin from breast and thigh meat using fingers, being careful not to tear.
13. Apply mousse professionally: Using piping bag or small spoon, distribute mousse evenly under skin of breast and thighs.
14. Massage gently: Smooth mousse under skin for even distribution.
15. Season exterior: Mix softened butter with thyme, rub over entire skin. Season generously with salt and pepper.
16. Stuff cavity: Place bay leaves, lemon halves, and shallots in cavity. Reserve lemon juice for sauce.
17. Truss properly: Tie legs together with kitchen twine, tuck wing tips under body for even cooking.

ENCASE IN ENHANCED SALT CRUST:
18. Prepare workspace: Line large baking sheet with parchment paper.
19. Roll crust: On floured surface, roll salt dough into oval large enough to completely encase chicken (about 16x20 inches).
20. Position chicken: Place trussed chicken breast-side up in center of dough.
21. Seal completely: Bring dough sides up and over chicken, pinching seams tightly. Ensure no gaps or air pockets.
22. Decorative finish: Score top lightly in crosshatch pattern. Brush with beaten egg for golden color.

PREPARE ENHANCED COMFORT ELEMENTS:
23. Prepare potatoes: Toss halved fingerlings with olive oil, herbs, salt, and pepper.
24. Prepare carrots: Toss baby carrots with butter, honey, salt, and pepper in separate pan.

ROASTING PROCESS:
25. Preheat oven: Heat to 375°F (190°C) with rack in lower third.
26. Initial roasting: Place encased chicken on prepared baking sheet. Roast 45 minutes.
27. Add vegetables: Add seasoned potatoes to oven in separate pan.
28. Continue cooking: Roast additional 30 minutes, adding carrots for final 20 minutes.
29. Check doneness: Insert probe thermometer through crust into thickest part of thigh - should read 165°F (74°C).
30. Rest properly: Remove from oven, let rest 15 minutes before breaking crust.

CREATE THE REFINED SAUCE POULETTE:
31. Build base: In saucepan, combine chicken stock, wine, and reserved lemon juice. Reduce by half over medium-high heat.
32. Make roux: In separate heavy saucepan, melt butter over medium heat. Whisk in flour, cook 3 minutes without browning.
33. Combine smoothly: Gradually whisk reduced stock into roux until completely smooth. Simmer 10 minutes.
34. Temper liaison: In small bowl, whisk egg yolks with cream. Slowly whisk 1/2 cup hot sauce into yolk mixture.
35. Finish sauce: Remove sauce from heat, whisk in tempered yolk mixture. Strain through fine sieve.
36. Final seasoning: Stir in fresh herbs, lemon juice, salt, and white pepper. Keep warm.

DRAMATIC PRESENTATION AND SERVICE:
37. Tableside drama: Present whole salt-crusted chicken to guests before breaking.
38. Crack crust: Using heavy knife or kitchen shears, carefully crack and remove salt crust pieces.
39. Reveal perfection: Steam should escape, revealing golden, moist chicken with herb-scented aroma.
40. Carve professionally: Remove chicken from any remaining crust, carve into portions.
41. Plate elegantly: Arrange chicken pieces on warmed plates with roasted vegetables alongside.
42. Sauce presentation: Spoon warm sauce poulette around plate and over chicken portions.