Salt-Roasted Chicken with Marinade
1 Roasting chicken, 4 1/2 to -5 lbs. 1 lg Piece caul fat or -cheesecloth soaked in oil 5 lb To 6 lb coarse (kosher)
Ingredients
- 1roasting chicken, 4 1/2 to
- 3whole garlic cloves,
- 1tbsp bean sauce
- 2tbsp thin soy sauce
- 1tbsp shaoxing wine or dry sherry
- 1tbsp sugar
- 1whole star anise
- 1tsp whole sichuan peppercorns,
Directions
- 1
1 Roasting chicken, 4 1/2 to -5 lbs
- 2
1 lg Piece caul fat or -cheesecloth soaked in oil 5 lb To 6 lb coarse (kosher) -salt or rock salt ----------------------------------MARINADE
- 3
S.C.] Fill the chicken with the marinade, skewer it shut, and allow it to dry for 1 1/2 hours
- 4
Wrap the chicken in a large piece of caul fat or cheesecloth soaked in oil
- 5
Heat the salt in a pot [heavy Dutch oven, big wok or whatever can take the heat
- 6
S.C.] on top of the stove over a low flame or in the oven at 350F for at least 1 hour
- 7
Pour off some of the salt, leaving just enough to cover the bottom of the pot
- 8
Lay the chicken on top of the salt in the pot and cover it with the remaining salt