This ancient method of cooking that is still used today when it comes to preparing whole fish such as Branzino.  I recently tried this method with a whole chicken and had great results – very tasty, tender, moist meat and not as salty as you may think.

INGREDIENTS:

1 medium organic whole chicken

4 cups of Kocher salt

1 ½ cup of water (more water may be needed)

1 cup of flour

2 tbsp. of canola oil

Freshly ground pepper

Stuffing ingredients for the cavity (Optional): ½ lemon, sprigs of thyme, rosemary, sage, garlic, bay leaf

STEPS:

Preheat the oven to 500 F.

Meanwhile, in large bowl, place the kosher salt and the flour then dampen with enough water to make a sand-like mixture, making sure not to over wet the mixture.

Pat-dry the chicken with paper towel and fill the cavity with the stuffing ingredients and close very well with cotton strings, then brush the whole chicken with canola oil using pastry brush and season with freshly ground pepper.

Place some of the salt mixture on roasting pan and set the chicken on top of the salt then pour the remaining salt on top of the chicken patting it down and molding by making a dome-like shape by making sure every side is covered.

Cook for about 45 minute or until the internal temperature of the chicken registers 165 degree F.

Let rest for at least 15 minutes before breaking the crust then brush away the excess salt.