NYC Chef Brendan McHales Poulet au Pain

Ingredients

• One 3- to 4-pound chicken, rinsed and patted dry
• 3 tablespoons kosher salt
• 3¼ cups all-purpose flour, plus extra for rolling
• 1½ tablespoons sugar
• 1 pound unsalted butter, chilled and cut into 1-inch pieces
• ¾ cup cold water
• 1 tablespoon finely chopped fresh sage
• 1 tablespoon finely chopped fresh thyme
• 2 large eggs, beaten

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