In article >,
"Matthew Givens" > wrote:

> Yes, I for one would like to see it.
>
>
> "TammyM" > wrote in message
> ...
> > On Fri, 24 Nov 2006 07:22:28 -0600, sd > wrote:
> >
> >[snippage]
> >>One of the recipes people ask me for most frequently is for my
> >>salt-crusted chicken. It has two ingredients. :-) But people can't
> >>believe how moist and unsalty the chicken is after being encased in
> >>salt.
> >>
> >>sd
> >
> > I think you should post that recipe....
> >
> > TammyM

Here it is:

Salt-Baked Chicken

4 cups kosher salt
1 frying chicken
1 tsp dried thyme (or equivalent fresh thyme) (optional)
1 lemon, pierced to release juices (optional)
small bowl of cold water

Set oven for 450 degrees.

Take a pan a little larger than the chicken and line it with
aluminum foil (heavy-duty foil is best). Spread a layer of kosher
salt on the foil (use about 1 to 1-1/2 cups; you should not see foil
beneath the salt).

If you're using the thyme and lemon, sprinkle the thyme inside the
bird and then stuff the cavity with the lemon.

Put the chicken, breast-side down, on the salt in the pan. If the
chicken is wobbly, shore up some of the salt to keep it steady. Coat
the chicken with the rest of the salt. Sprinkle the water over the
salt to form a shell (you don't need much; just dip your fingers in
the water and flick the water onto the salt).

Put the chicken in the oven and bake, uncovered, for an hour. You
probably won't want to use a meat thermometer because you don't want
to make a hole in the salt shell. Take the chicken out of the oven
and let it rest for about 10 minutes.

Break the crust and remove it. My experience is that it comes off in
pieces and cannot be removed completely, but the remainders can be
avoided by diners. Remove the lemon, if used. Carve the chicken and
serve.