Dice the chicken liver and finely chop the ham. Render the ham in a skillet over medium heat until it releases fat. Add the diced liver, stir, season with salt, pepper, and thyme flowers. Stuff the chicken cavity with this mixture. Secure with toothpicks and sprinkle the top with thyme flowers. Preheat the oven to 170°C (thermostat 5/6).
Mix the fine salt, coarse sea salt, 2 egg whites, flour, and 40 cl water. Knead into a smooth, homogeneous dough. Roll out and fully encase the chicken, sealing the edges well. Brush the top with beaten egg.
Place in an uncovered casserole dish. Bake for 1 hour. After baking, cut off the crust top with a serrated knife.
Serve the crusted chicken at the table, then remove the salt crust and carve.
About bare-neck chickens: As the name suggests, they lack feathers along the neck and under the wings.
Their sparse plumage helps them resist heat and adapt to hot climates in Africa or South America.
With a body temperature of 41°C, reduced feathering aids breathing and heat regulation.
This trait benefits breeders too: it eases electric plucking and reduces bruising in fragile areas.
