Mix together the flour, salt, egg whites, and water until a dough is formed.

In a warm pan, sear the chicken until golden brown on all sides.

Roll out the pastry dough to a thickness suitable for wrapping the chicken.

Wrap each chicken in the pastry, shaping it to resemble the bird.

Brush the pastry-wrapped chickens with egg wash.

Sprinkle the egg-washed pastry with rock salt.

Bake in a preheated oven at Gas Mark 7 (approximately 220°C or 425°F) for 45 minutes, or until the pastry is golden brown.

To prepare the chicken sauce, bring the sherry and morel mushrooms to a boil in a saucepan. Cook for 2 minutes.

Add the whipping cream and chicken stock to the saucepan. Reduce the sauce over medium heat until it coats the back of a spoon.

Season the sauce with salt, pepper, lemon juice, and minced rosemary to taste.

Once the chicken is cooked, crack open the salt crust.

Serve the chicken immediately with the cooked vegetables and the sherry mushroom sauce.