I plan to make a chicken in a salt crust for dinner tonight. Usually I use Wolfgang Puck's recipe from his first cookbook. It uses a 3 lb chicken cooked for 1-1/2 hours at 350 in a crust of salt, flour and water. I'm wondering if anyone has a great recipe instead. My major fear in doing this every time is that it's hard to know if the chicken is cooked perfectly until you break open the crust. Any suggestions?