Rock Salt Roast Chicken

Brittany has been holding out on us. Apparently she has been making this for a long time and has never forced us to make it. She has told me how good it is, but i never felt rushed to make it. I have been missing out! After i make this, i take the meat off the carcass and freeze whatever i have left that we arent using that night. I then make broth with the carcass. Don't ever throw the carcass out! I freeze the broth. It tastes so much better, and then you can control what is in it. I usually do a couple bags with two cups, and a couple with 3 cups. Anyway, make this chicken, and dont let the rock salt scare you away! Recipe came from Mels Kitchen Cafe

INGREDIENTS

• 1 whole chicken
• 4 pound box rock salt (also called ice cream salt)
• 1 lemon
• 3-4 sprigs parsley
• 3 garlic cloves, peeled and sliced

DIRECTIONS

1. Preheat the oven to 400 degrees F.
2. Line a 9X13-inch pan with foil for easy cleanup and pour the rock salt into the pan, evening it into a thick, smooth layer. Remove and discard anything (like neck, gizzards, etc.) from inside the chicken, if included, and rinse the chicken inside and out, draining thoroughly. Generously salt and pepper the inside and outside of the chicken. With a fork, poke holes all over the lemon. Put the lemon, parsley and garlic into the cavity of the chicken. Secure the chicken closed with a toothpick or two. Place the chicken on the bed of salt.
3. Bake for 40 minutes. Carefully flip the chicken over and bake for another 40-50 minutes until cooked through (the chicken should register 165 degrees on an instant-read thermometer at the thickest part of the chicken breast).