准备

• In a stand mixer fitted with the paddle attachment, combine the flour, sugar, and 1-1/2 tsp. salt. Add the butter and mix on low speed, stopping the mixer occasionally to break up bigger chunks of butter with your fingers, until the mixture resembles coarse meal with some pea-size pieces. (If you don’t have a stand mixer, use a pastry cutter or your fingers to work the butter into the dry ingredients.) Add 1/2 cup water and continue mixing (or stir with a fork) until the dough begins to come together, about 1 minute more. Turn the mixer off, scrape the dough off the paddle, and switch to the dough hook. Knead the dough on medium-low speed (or by hand) until it comes together in a mass, 1 to 2 minutes (longer by hand).
• 将面团从面粉浅面粉的表面上移开，并继续短暂地揉捏，直到感觉光滑和弹性为止。如果面团很粘，请加一点面粉。
• Wrap the dough in plastic and refrigerate it for at least 30 minutes and up to 2 hours.
• 将架子放在烤箱的下三分之一中，然后将烤箱加热至400°F。用羊皮纸排成一个大的边缘烤盘。
• Meanwhile, heat the olive oil in a heavy-duty 10-inch skillet over medium heat. Add the celery, carrot, onion, rosemary, and a pinch of salt and cook, stirring often, until the vegetables are just tender but not colored, about 8 minutes. Let cool.
• Remove the giblets from the chicken and discard or save for another use. Pat the chicken dry and trim away any excess fat. Cut off the first two joints of the wings and discard or save for another use. Season the chicken liberally inside and out with salt and pepper. Put the vegetables inside the cavity and tie the legs together with kitchen string.
• 在非常轻轻的面粉表面上，将面团滚到1/8英寸厚的18×13英寸矩形。（如果面团缩小后，让它在室温下休息几分钟，然后再次滚动。）将鸡在面团胸部向下放在下面，将面团缠绕在鸟周围，重叠边缘。如果有很多重叠，请修剪面团。将接缝夹在一起以密封它们。将鸟翻过来，将其缝在准备好的烤盘上。将面团在鸡的轮廓上轻轻塑造，以描绘其形状。
• Brush the tops and sides of the dough with the egg wash and sprinkle with salt.
• Bake the chicken until the pastry is golden-brown (if it’s browning too much, tent it loosely with foil) and an instant-read thermometer inserted through the crust and into the breast registers 160°F, 1 to 1-1/2 hours. Let cool for at least 1 hour (the chicken will still be quite warm after 1 hour) and up to 3 hours before serving. Serve warm or at room temperature.
• 要雕刻鸡肉，用刀将鸡肉撕成碎屑，从乳房开始。将鸡肉配上一些外壳和蔬菜馅。

Make Ahead Tips

您可以提前1天将鸡肉包裹在面团中；用羊皮纸包裹并冷藏。烘烤前用鸡蛋洗涤刷。

您可以在室温下在室温下静止3个小时（尽管肉和蔬菜休息后将更接近室温）。