Salt Baked Chicken
|Young roasting chicken||3 Pound (Undrawn)|
For this dish, you will need a casserole in which the chicken will not be lost but in which there is enough room for the hot salt below, around and above the bird.
An enamelled iron casserole is ideal, because it heats well and retains the heat, but a strong earthenware one will do.
Let the casserole be heating gently in the oven and the coarse kitchen salt in a wide stout pan on top of the cooker.
There should be enough salt to encase the bird completely in due course.
Stir the salt to heat it evenly.
Draw and clean the chicken.
Very finely chop the ginger and onion.
Add the seasonings and brandy and work the mixture well into the inside of the chicken.
Wrap it in strong greaseproof paper so that the juices, if any, are retained.
By this time, the cooking salt should be very hot.
Spoon enough of it into the heated casserole to cover the bottom to a depth of 1/2-inch (3/4-inch would be better; it depends on the depth of the casserole).
Lay the wrapped bird, breast downwards, on top.
Trickle in hot salt to surround the chicken on all sides and top with salt to a depth of 1/2-inch.
Put on the lid and leave for 5 minutes.
Remove the chicken, reheat the salt and repeat the process four times that is, five time in all.
Remove the chicken.
Cut off the wings and legs and chop them across into mouth-sized pieces.