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'Huff' Paste (Dough Wrapped Meats)

List of Ingredients

Flour
Water


Recipe

You can use this trick to bake Turkey, Chicken or
Ham. It's a medieval idea called a "huff" paste. The
dough totally seals in whatever you are cooking, so it steams. This means ALL the flavors are kept in the meat/fowl and none are lost.
Make a dough with plain flour and enough water to make a paste. Roll out and place your dry, seasoned Chicken or Turkey on the dough.
Season Chicken with a bit of Salt, a little Olive Oil and
put a Lemon or two and Herbs (such as a sprig of Fresh Rosemary) inside.
Wrap dough around Chicken and seal it. Put in oven, set at around 350* for around 25 mins per 1lb. Crack the dough (throw it away as it is just a cooking device) and serve. You'll find the Chicken is tender and very flavorsome. If you try this with a Christmas Ham, cook it with the skin and fat on and you'll find taking the dough off strips off the skin. Mark the fat with a diamond design, put a Clove in each diamond and spread a glaze. You can use Honey and Spices such as Ginger and Cinnamon and bake 30 mins more at 375*.