Salt Encrusted Chicken
1 Small Chicken 4-6 lbs (feeds 4-7 people)
1 Bunch of parsley
3-4 Cloves of garlic
7 cups kosher salt or coarse sea salt
Take out the insides of the chicken. Cut the lemons, squeeze the juice into the cavity of the chicken and add the lemon itself as well. Chop the parsley and add it to the cavity of the chicken. Peel the garlic cloves and stuff in chicken. Tie the chicken’s legs up so the ingredients stay in.
Coat the bottom of a roasting pan with 1/3 of the coarse sea salt or kosher salt, so that it looks like a bed of snow. It sounds like a lot of salt, and it will be. Seriously, picture fluffy snow! Place the stuffed chicken on the bed of snow. Pack remaining salt mixture over and around chicken to completely enclose (again picture a chicken sitting in snow and getting covered with more). Roast in oven at 400 degrees F until meat thermometer says 165 degrees F when inserted through the salt crust into the thickest part of the thigh, about 70-90 minutes. Let rest for 10 minutes. Crack salt with the back of a knife or wooden spoon. Remove salt and skin from chicken; transfer meat to a work surface. Carve and serve with Salsa Verde.