Recipe serves: 8

Roasted chicken in rock salt

2 each whole young chicken (3-4 lbs)
1 lbs rock salt
2 tsp oil
Schilling season all

Preparation steps:
  1. Remove giblets and excess fat from the chicken. Set the chicken fat aside.
  2. Line a large roasting pan with aluminum foil. Place a V-rack in the middle, and spread the salt on the roasting pan around the V-rack.
    Optional - Place the pieces of chicken fat on the salt.
  3. Oil the V-rack to avoid the chicken sticking to the grid during roasting.
  4. Place the chicken breast side down on the V-rack. Brush each chicken skin with 1 tsp oil. Sprinkle a little bit seasoning on top of the chicken.
  5. Roast the chicken in the oven at 375F for 1 hour and 35 minutes. Turn the chicken breast side up, after 50 minutes of roasting. Again, sprinkle a little bit seasoning on top of the chicken.
Picture of recipe

Take note!
  • Determine chicken doneness:
    Insert the thermometer in the
    thickest part of the thigh,
    between the drumstick and the breast,
    do not to hit the bone.
    The chicken is done when the
    temperature is 165F - 170F.