Salt Baked Chicken with Hay

Ingredients

Salt Crust: 1 cup table salt, ¼ cup rock salt, 2 ¼ cups plain flour, plus extra for rolling, 2 egg whites, 200mls water

Chicken: 1.6kg whole chicken, 1 lemon wedge, 5 sprigs thyme, Handful hay, Potato aioli, 3 bulbs garlic, 2 large desire potatoes, peeled, chopped, 4 egg yolks, 150mls extra virgin olive oil, 150mls vegetable oil,

Lemon juice to taste

Rolled chicken thigh: 1 garlic clove, Finely grated zest of 1 lemon, 2 tsp fennel seeds, 1 tsp white, eppercorns, 3 slices pancetta, 2 tsp olive oil,

Artichoke barigoule: 100mls extra virgin olive oil, 2 carrots, diced, 4 shallots, diced, 1 celery stalk, diced, ½ fennel, diced, 500mls white wine, 2 litres water, 1 clove garlic, chopped, 4 parsley stalks, 1 bay leaf, 5 sprigs thyme, 2 tsp white peppercorns, ¼ tsp fennel seeds, 1 tsp coriander seeds, 4 baby artichokes, 1 lemon

Burnt butter sauce: 200g butter, 2 eggs, Lemon juice to taste, Finely grated rind of ½ orange

Artichoke and vegetables: 250mls strained artichoke cooking liquid, ½ tsp chardonnay vinegar, 1 tbs finely diced carrot, 1 tbs finely diced fennel, 1 tbs finely diced celery, 1 tbs finely diced shallot, 100g double peeled broad beans.

Hazelnuts: ¼ cup of Hazelnuts
To Serve: Micro herbs to garnish