Salt-Baked Chicken

Ingredients

• About 4 pounds kosher salt
• 1 4-pound chicken

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    975 calories; 68 grams fat; 19 grams saturated fat; 0 grams trans fat; 28 grams monounsaturated fat; 14 grams polyunsaturated fat; 84 grams protein; 340 milligrams cholesterol; 2642 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. Preheat the oven to 350 degrees. Put the salt in a heavy pot with a lid, slightly larger than the chicken. Place the pot, uncovered, over medium heat until the salt is very hot, stirring from time to time, about 30 minutes.
2. Scoop most of the salt into a large bowl, leaving a 1 1/2-to-2-inch layer of salt in the bottom of the pot. Place the chicken over the salt layer, breast side up. Spoon the remaining salt over and around the chicken, so that it is completely buried in salt.
3. Cover the pot with the lid. Bake until the chicken is cooked through, about 1 1/2 hours. Scrape the salt from the chicken and remove from the pot. Wipe off as much of the salt as possible and let stand for 10 minutes. Carve the chicken and serve.

2 hours 20 minutes