| 1 | Method: salt-roasting serves 4 to 6 as a main course. |
| 2 | May be served hot or cold; if cold, the chicken may be prepared up to a day in advance. |
| 3 | (do not reheat). |
| 4 | Suggested beverage: pinot noir or burgundy marinade: 3 slices fresh ginger root 3 whole garlic cloves, lightly crushed 3 whole scallions, cut into 3-inch sections 1 tablespoon peanut oil 1 tablespoon bean sauce 2 tablespoons thin soy sauce 1 tablespoon shaoxing wine or dry sherry 1 tablespoon sugar 1 whole star anise 1 teaspoon whole sichuan peppercorns, roasted ?cup chicken broth 8 whole stems chinese parsley [this marinade can also be used on roasted duck. |
| 5 | S.c.] fill the chicken with the marinade, skewer it shut, and allow it to dry for 1 ?hours. |
| 6 | Wrap the chicken in a large piece of caul fat or cheesecloth soaked in oil. |
| 7 | Heat the salt in a pot [heavy dutch oven, big wok or whatever can take the heat. |
| 8 | S.c.] on top of the stove over a low flame or in the oven at 350 °F for at least 1 hour. |
| 9 | Pour off some of the salt, leaving just enough to cover the bottom of the pot. |
| 10 | Lay the chicken on top of the salt in the pot and cover it with the remaining salt. |
| 11 | Cover the pot and bake the chicken at 350 °F for 1 ?hours. |
| 12 | Remove the chicken from the salt. |
| 13 | Pull off the salt that remains caked on the chicken. |
| 14 | Be careful, because the salt is hot. |
| 15 | With a paper towel, wipe away the remaining salt. |
| 16 | (the salt in the pot can be reused). |
| 17 | Peel off the caul fat, drain the marinade, and cut the chicken into bite-size pieces |
