Chicken Baked In Salt
|Roasting chicken||2 3⁄4 Pound (1.25 Kilogram)|
|Onion||2 Teaspoon, chopped|
|Salt||5 Pound (Salt crusted and cooked and salt discarded)|
|Ginger||2 Teaspoon, grated|
|White pepper||1 Pinch|
If using a frozen chicken, defrost very thoroughly.
Rub the chicken all over with 1 teaspoon salt, placing another teaspoon inside.
Then dip the piece of ginger into the sherry and rub the outside of the chicken all over, continually re-dipping the ginger in the sherry.
When the whole chicken has been well covered, slice off the end of the ginger and place it inside the chicken with the chopped onion.
Wrap the chicken up in the greaseproof paper ensuring that there are no gaps or cracks in the package.
In a thick-bottomed saucepan heat the salt until it reaches about 230°C, 450°F, stirring from time to time.
Line a casserole with tinfoil and tip in a quarter of the salt.
Place the chicken parcel in the casserole and cover with the rest of the salt.
Put on the lid and bake in an oven preheated to 210°C, 425°F/Gas 7 for 45 minutes.
Remove the chicken parcel from the salt, shaking to free it from the loose salt.
Chop the chicken and serve on a hot dish with a dipping sauce.