Recipe - Chicken Roasted In Salt

1 Whole chicken (2.5 4 lbs)
1 pound Coarse salt (koshering salt)
Optional: whole cloves of
garlic
No seasonings

From: Ruth Heiges heiges@post.tau.ac.il

Date: Sat, 6 Jul 1996 18:36:56 +0300 (IDT)
Preheat oven to 350 F/170 C. Line a large cookie sheet or pan with
aluminum foil. Carefully pour the salt around the perimeter of the sheet,
keeping the center free of salt. Place the chicken in the clear center,
avoiding contact with the salt. Place a few garlic cloves in the cavity of
the chicken and around it on the outside. Roast for about 1One fourth hours, or
until skin is golden brown and crispy. Serve immediately. Garlic can be
squeezed out and spread on the chicken.

CAUTION: Don't be alarmed by the sometimes unpleasant smell this generates
in the kitchen. This probably comes from the fat hitting the salt and
quickly burning. Just be sure you have a ventilator fan on and/or windows
open.

Don't be tempted to season the chicken. It really doesn't need anything and
will pick up enough saltiness during the process.

JEWISHFOOD digest 235

From the Jewish Food recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.