Wash the chicken, dry it, fill with fresh herbs. Close it with toothpicks and store at room temperature for at least 2 hours. Process the salt with the egg white, flour and some water to a paste.
Preheat the oven to 180 ° C. Put parchment paper on the baking tray and apply a layer of the salt mixture. Put chicken on it, coat lightly with oil and cover it completely with the salt mixture. Cook it in the oven with convection 60-80 minutes.
Cool down the chicken and cut off the salt crust carefully. Wreak in pieces and remove residual salt and skin. Consistent with buttered rice or rosemary potatoes with seasonal roasted vegetables.