Roast Chicken on Salt
Roast chicken on salt is an old Russian family method that turns a baking tray into a gentle, even heat source. The chicken sits on a kilogram bed of salt rather than a rack, and the cavity is packed with lemon, garlic and rosemary so the meat takes on their scent from the inside while it cooks. The result, according to the family that handed it down, is moist flesh under crisp skin.
Instructions
Stuff the cavity of the chicken with the lemon quarters, the peeled garlic cloves and the sprigs of rosemary.
Tie the chicken up with kitchen string so it keeps a compact shape for roasting.
Spread the salt evenly over the bottom of a baking tray and set the chicken on top of the salt bed.
Roast at 190°C for 90 minutes. The chicken is ready when the flesh is moist and the skin is crisp.
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