| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Indo | Poultry | 4 | Servings |
INGREDIENTS
| 1 | Whole chicken (2.5 – 4 lbs) | |
| 1 | lb | Coarse salt (koshering salt) |
| Optional: whole cloves of garlic | ||
| No seasonings |
INSTRUCTIONS
From: Ruth Heiges <heiges@post.tau.ac.il> Date: Sat, 6 Jul 1996 18:36:56 +0300 (IDT) Preheat oven to 350 F/170 C. Line a large cookie sheet or pan with aluminum foil. Carefully pour the salt around the perimeter of the sheet, keeping the center free of salt. Place the chicken in the clear center, avoiding contact with the salt. Place a few garlic cloves in the cavity of the chicken and around it on the outside. Roast for about 1-1/4 hours, or until skin is golden brown and crispy. Serve immediately. Garlic can be squeezed out and spread on the chicken. CAUTION: Don't be alarmed by the sometimes unpleasant smell this generates in the kitchen. This probably comes from the fat hitting the salt and quickly burning. Just be sure you have a ventilator fan on and/or windows open. Don't be tempted to season the chicken. It really doesn't need anything and will pick up enough saltiness during the process. JEWISH-FOOD digest 235 From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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