|Remove neck and pat dry|
|Stuff chicken with spices and plug butt this way|
Now in a large dish, pour in the salt. Add water little by little till the salt is in the consistency of semi-wet snow. Not sludgy but moldable. In a baking dish, spread an inch thick base layer of salt. Sit the chicken in the mix and slowly encase in the remaining salt. Cover completely.
|Preparing salt mold|
|Sit chicken in salt base|
|Encase chicken completely in salt blanket|
Pop the chicken in the oven for 45-mins to 1 hr and roast at 100-125 C.
|Ensure that chicken is completely encased during baking|
In an hour’s time chicken is done perfectly. Now remove from oven and let it cook in it’s salt casing for 15 mins. Break away the hardened salt cover, brush away the extra salt and remove the skin.
|Salt jacket draws away the dripping|
|The salt hardens to a baked pastry consistency|
|Removing the skin prevents excess salt from the roast|
Slice and serve with hot with chimichurri sauce.