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Whole Chicken Baked in Salt
Category: Main Course, Chicken
Serves: 4
Rating:
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Ingredients:
2 T. vodka 1 roasting chicken (3-1/2 - 4 lbs.) 1 2” piece of fresh ginger, cut into 8 pieces 1 lemon cut into 8 pieces 3 scallions coarsely chopped 4 lbs. kosher salt
Directions:
Rub 1 T. vodka inside the chicken cavity, add the ginger, lemon and scallions and tie the legs. Rub the remaining tablespoon of vodka over the outside of the chicken and let dry, about 1 hour. Wrap the chicken in a double layer of cheesecloth, tying the ends over the breast. Heat the salt in a wok over high heat until hot to touch, about 10 min. Carefully remove all but 1” of salt from the wok to a bowl. Place the chicken, breast side up, on the salt in the wok. Cover completely with the remaining hot salt. Cover the wok and cook over medium-low for 2 hours. Scrape away the salt and prick the thigh with a fork; if the juices run clear the chicken is done. Lift it carefully out of the wok by the cheesecloth knot. Carefully scrape away the salt, unwrap the cheesecloth, carve and serve immediately.