Salt-Roasted Chicken with Marinade

Preparation info

  • Serves

    4 to 6

    as a Main Course.
    • Difficulty


Appears in

Chinese Technique

By Ken Hom

Published 1981

  • About




Fill the chicken with the marinade, skewer it shut, and allow it to dry for 1½ hours.

  1. May be served hot or cold; if cold, the chicken may be prepared up to a day in advance.
  2. Suggested Beverage: Pinot Noir or Burgundy
  3. Wrap the chicken in a large piece of caul fat o