I have been using this salting method for large roasts all my cooking life. I can't believe it took me this long to try it out on a chicken. Good technique always triumphs. You will need to plan ahead. Do this in the morning before work or even the nite before.
What do I need?
- A nice 4 lb chicken, the best quality you can afford and some coarse sea salt. I used Malden sea salt for mine.
What do I do?
- Rinse off your bird real well and dry. Be sure to get the inside.
- Sprinkle liberally with salt inside and out.
- Tie the front legs together to close the cavity. I put an onion or two in mine before I tie the bird
- Let the bird set in your fridge for a good 6 to 10 hours
- Roast as usual
- Simple and right. The salt will permeate the meat and we all know nothing roasts a chicken better than our Aga Heat Retention Cooker.
- Don't get fancy on me with lemons, butter, herbs and spice. Buy the best quality chicken you can and tell me how it comes out. If you don't like it I'll pay for your chicken as long as you send me the leftovers.