|
Title: Salt Roasted Chicken #2 Categories: Poultry Yield: 4 Servings 1 Spring chicken 3 -(up to) 5 lb Salt 1 Scallion 2 sl Fresh ginger root 1 ts Chinese parsley 1 c Water 1 tb Sherry 1 ds Pepper 1/2 ts Salt 1. Follow steps 1 and 2 of recipe "Salt Roasted Chicken #1". 2. Mince scallion, ginger root and Chinese parsley; then combine with water, sherry, pepper and remaining salt. 3. Tie chicken's neck tightly with string to make it leakproof. Then invert bird in a bowl and pour liquid mixture into its cavity. Sew up securely or skewer. 4. Follow steps 3 and 4 of "Salt Roasted Chicken #1", but cook chicken only 30 to 40 minutes in hot salt. 5. Cut through strings to unskewer cavity and let liquid drain into a saucepan. Let cool slightly. Then with a cleaver, chop chicken, bones and all, in 2- inch sections; or carve Western-style. Serve hot or cold. Reheat liquid and serve as a sauce with chicken. NOTE: The packaged chicken sold in supermarkets cannot be used for this dish: the head and neck must be intact. VARIATION: For the salt, use coarse crystal salt. From from Glen's MM Recipe Archive, http://www.erols.com/hosey. |