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Salt-Roasted Chicken with Cilantro

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Recipe photo courtesy of Frederic Lagrange

Roasting chickens packed in salt yields moist, delectably savory meat. The skin on this chicken gets very salty, so remove it before serving.

Source: Martha Stewart Living, August 2012
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  • MS11030246
    18 JUN, 2016
    I have not tried this technique but I couldn't help noticing a potential problem. I do not see what there is about a combination of salt & lime zest that yields a mixture that can be packed onto a chicken sealing it in, which I presume is the agenda. It seems that something is needed to form a paste or at least moisten the salt. I'm tempted to try this but wary @ the same time. Please explain how dry salt is going to work in this recipe.
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