Salt Baked Chicken

Ingredients

Whole chicken

1 (about 4-5 lbs)

Sea salt

2-3 cups

Chinese five-spice powder

2 tablespoons

Fresh ginger

1 (2-inch) piece, sliced

Green onions

3, cut into large pieces

Black pepper

1 teaspoon

Sesame oil

1 tablespoon, for drizzling

Instructions

1. Preheat your oven to 400°F (200°C).
2. Thoroughly clean the chicken, removing any innards, and pat it dry with paper towels.
3. Generously rub the chicken inside and out with Chinese five-spice powder. For enhanced flavor, sprinkle a little black pepper inside the cavity.
4. Stuff the chicken with the sliced ginger and pieces of green onions, ensuring they are packed well for maximum flavor infusion.
5. In a large oven-safe pot or Dutch oven, create a bed of sea salt, using about half of the total amount. Place the chicken, breast-side up, on top of the salt bed.
6. Cover the chicken completely with the remaining sea salt, ensuring it is completely encased. This will help lock in moisture during the cooking process.
7. Seal the pot tightly with a lid or aluminum foil to trap steam, which is crucial for cooking the chicken evenly and thoroughly.
8. Bake in the preheated oven for approximately 1 hour, or until the internal temperature of the chicken reaches 165°F (75°C). A meat thermometer is recommended for accuracy.
9. Once cooked, remove the pot from the oven and let the chicken rest for 10 minutes. This resting period allows the juices to redistribute throughout the meat.
10. Carefully remove the chicken from the salt crust and brush off any excess salt before carving. Be gentle to avoid tearing the skin.
11. Drizzle sesame oil over the carved chicken for an added layer of richness and flavor.