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Chicken Buried in Salt

The Chinese claim that this method of cooking ensures that the bird is full of vitamins and is especially good eaten on its own just before going to sleep!

ingredients

serves 4
1 kg (2 lb) fresh chicken
5 cm (2 in) piece fresh ginger
salt and pepper
3 kg (7 lb) coarse salt (depending on size of casserole)

method

1. Preheat the oven to 200°C (400°F) Gas 6.

2. Remove the giblets from the chicken; dry inside and out with kitchen paper. Tie at the neck with a piece of string and tie up over a bowl so that the chicken will drain and dry.

3. Peel and bruise the ginger; place it inside the body cavity of the bird and wrap the chicken in a sheet of oiled greaseproof paper. Tie with a piece of string.

4. Cover the base of an ovenproof casserole with some of the salt. Place the chicken on the salt and spoon the remaining salt over it to completely cover. Cover with a tight fitting lid or foil.

5. Set in the preheated oven and cook for 1 1/2 hours. Cool a little, then lift the chicken parcel out of the casserole carefully spooning out some of the salt first; it will be hot.

6. Unwrap the parcel and serve the chicken on a platter, cut up into small portions.

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