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Salt-Roasted Chicken with Cilantro

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
Total Time Prep Servings



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How would you rate this recipe?
  • 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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