The recipe is so simple and nezamyslovato that the end result is amazing! You will need a whole chicken carcass and a bag of salt with no additives. Will tell you how to choose a good chicken. If you have none of your "proven" company, try to take the chilled chicken under a transparent film so it was good to see. The frozen chickens in the colored packaging difficult to understand what's inside. The chicken must be smooth, without cuts and punctures skin. The skin should be a little fatty, pink, with a light yellowish, the pores should not be wide. OK if on legs the skin is thinner and Pinker even think they're a bit with a blue tint. The skin should be well to cover the chicken, to be stretched, resilient, in no case do not hang like a chicken threw a pound))). Approximately as on a photo. If the skin is defatted and whitish, maybe the chicken was soaked in soda. If the breast traces of punctures, like pins and needles - the chicken was pumped full of brine of unknown content. Try to lift the film and smell. In modern life it is better to look a little arrogant at the store than to buy goods "tainted". Smelling chicken needs fresh meat, if there is a suspicious smell propane, in any case do not take. I hope these tips will be useful in the future. Choosing a good chicken is very important for this recipe because we get in the end, pure taste of chicken, not a veiled marinade.

Salt poured into the form boards. Salt can take any - though small, though large, but preferably not iodized (they say it's bitter)

Wash the chicken, necessarily dry with cloth or towel, tie the legs (I rolled a strip of foil and wrapped it - very comfortable). On the tips of the wings you can wear gloves made of paper or foil. Then they will not burn and will not be too dry. Chicken put the salt back down. It is necessary that the juices were all in the chicken and doesn't run out of salt. And that's all. Absolutely nothing to add or stuff. It's redundant.

Now cooking. The most important thing in our business is not to overdry the chicken. Therefore, calculated cooking time. At 180 degrees fully defrosted kg chicken baked for 35 minutes. Two pounds respectively, the hour, the hour 10. I do not advise to bake it at 200 degrees - the skin may burn or explode. The whole point of this recipe is that the oven creates a sort of "salt sauna". Salt takes out the moisture of the skin, that gets dry and crisp and covers the chicken like a parchment, not allowing the moisture to evaporate from the meat. The meat remains very juicy and tender and the excess moisture and juice collects in the belly of the chicken. So, put in a hot oven and forget it for an hour. Do not be afraid that the hours for chicken is a little (I know people who were dry the chicken this way). I have all perfectly baked through. If in doubt, toothpick, pierce the thigh - will clean, clear juice. And here she is, dressed, on the feast came to us! Look really beautiful? The chicken is removed from the salt very carefully, podnimaya for the torso with your feet. Inside a lot of chicken juice (the photo shows that little has emerged under the tail) which direct hot will "pour" down. Try not to hit the skin and it was not then again, contact with salt. And then the salt will stick to the chicken skin.