Salt-Roasted Chicken with Marinade

Preparation info

  • Difficulty


  • Serves

    4 to 6

    as a Main Course.

Appears in

Chinese Technique

By Ken Hom

Published 1981

  • About


  • 1 roasting chicken, 4½ to 5 pounds
  • 1 recipe Cantonese Roast Duck marinade
  • 1 large piece caul fat or cheesecloth soaked in oil
  • 5 to 6 pounds coarse (kosher) salt or rock salt



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 or cheesecloth soaked in oil.

  4. Heat the salt in a pot on top of the stove over a low flame or in the oven at 350 degrees for at least 1 hour. Pour off some of the salt, leaving just enough to cover the bottom of the pot. Lay the chicken on top of the salt in the pot and cover it with the remaining salt. Cover the pot and bake the chicken at 350 degrees for 1½ hours.

  5. Remove the chicken from the salt.

  6. Pull off the salt that remains caked on the chicken. Be careful, because the salt is hot.

  7. With a paper towel, wipe away the remaining salt. (The salt left in the pot can be reused.)

  8. Peel off the caul fat, drain the marinade, and cut the chicken into bite-size pieces, using either of the methods described on pages 109 and 114.