1 whole chicken (about 1.5 kg / 3 lbs)
About 500 g (1 lb) coarse salt (“melach mitbach ragil” in Hebrew)
How to do it
1. Pre-heat the oven to 180°C (350°F)
2. In a roasting pan lined with baking paper or a disposable roasting dish, line all the sides with about 2-3 cm (1 inch) of coarse salt. Leave enough room for the chicken to be placed in the center without touching the salt.
3. Place the chicken breast side down in the middle of the pan and cook for 1 – 1¼ hours. You can test to see if the chicken is cooked by pricking the thigh with a fork. If clear juice runs out then the chicken is cooked. It should also be a golden brown color.