|Chicken||2 1⁄2 Pound (1 Chicken)|
|Salt||2 Pound (Kitchen Salt)|
Wash the chicken and dry it well with a cloth.
Hang it in a draft to dry thoroughly.
Put the salt in a good sized heavy pot and cook it over medium heat.
When the salt is very hot, remove the pot from the heat and remove half the salt.
Make a hole in the center of the remaining salt, but do not expose the bottom of the pan.
Place the chicken, neck downward, in the salt and pack the remainder of the salt around the chicken.
Cover the pan and cook over very low heat for about 1 hour.
Remove the chicken from the salt, chop it Chinese style and serve immediately.
This may also be served cold.