Salt-Baked Chicken

I have long sung the praises of a brined chicken; a whole chicken soaked in water, sugar and salt for a prolonged period of time before baking.  This is spectacular, but I hate the waste (or so it seams) of salt and sugar just for a soak.  It takes 1 cup of each for each gallon of water, and it needs enough water to be submerged.  This is a spectacular way of making a whole chicken and it always turns out delish for us…. however… Continue reading “Salt-Baked Chicken”