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1、首先我们最好选走地鸡或肉质和味道都不错的鸡肉。

2、我现在把鸡处理干净，在用厨房纸把里外的水份都擦干。

3、然后准备海盐，如果没有普通的盐也可以。

4、现在往鸡肉上擦海盐，稍微给它搓一下 让它入味，里外都要搓。

5、好了之后放一边腌2个小时，注意时间不要过了 会太咸。另外海盐不容易融化，腌的时候可以在鸡肉上面再撒一些 让它够味。同时用一个架子架起来 底下接个盆，因为腌的过程会出水。

6、2个小时之后，把鸡肉上的盐洗掉，最好是把鸡挂在通风的地方把鸡皮晾干。但我今天急着要烤 没时间晾干 就用厨房纸擦干里面和外面的水份。

7、然后准备烘培纸，把整只鸡包起来，像视频显示的一样。要包严实了

8、接着外面再加一张铝箔纸，同样要包严实了。

 

9、烤箱预热350华氏度，烤2个小时。

10、2个小时后，我们打开它 你会看到鸡的外皮会比较湿润，是因为刚才没有晾干的缘故，我们可以把包裹着的纸全部打开，再放入烤箱烤

进烤箱之前记得把汤汁倒出，不用太长时间鸡皮就会出现漂亮微脆和金黄色，两面都要烤。

11、烤好之后的鸡肉颜色漂亮，咸淡口感刚刚好，鸡肉和盐经过长时间焖烤之后，会把鸡肉最鲜美的原味呈现出来，所有的味道都锁在里面，非常的香。

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Today we will be making salt brined chicken, a classic recipe with a modern spin.

 

First we will select our chicken, I prefer free range chicken for it's meat texture and flavorfulness

We will begin the preparation with wipe dry the chicken with some kitchen towel

Now we will begin our work with the salt. I am using sea salt here but normal table salt is just fine

Rub the salt all over the chicken, both inside and out, give it a good massage to fully season the meat

Now that is donwewe will let it marinate for 2 hours, careful not to go over that or your dish will be very salty. A little tip for those using seasalt like I am, it's best to sprinkle on a bit more on top since sea salt doesn't melt as well as table salt. now lay the chicken on a rack with a container placed beneath it to catch all the liquid that will seep out during the marinating process

Afte 2 hours, wash clean the salt and let the chicken air dry in a well ventilated area until the skin is dry to the touch. but since today I am in a rush, I skipped the step and wiped off as much moisture as possible with some kitchen towel.

Now we will prepare for baking. wrap the entire chicken tightly as shown with some parchment paper

Then add on a layer of aluminum foil, make sure it's tightly wrapped as well

Preheat the oven to 350 degrees and bake for 2 hours

This is what it looks like after 2 hours, since I didn't let the chicken air dry, you can see the outer skin is quite moist. so I will open up the Wrapping and let it bake under direct heat for a bit longer. a crucial step to remember is to pour out the juice collected inside the chicken At this stage. as you can see, it doesn't take too long for the chicken skin to crisp up and turn into a beautifully golden color. remember to BVake until both sides look as shown

The finished dish is beautiful and despite the simple seasoning, it is rich in flavor. the salt brings out the delicious flavor in the chicken meat and the slow baking process locks it in.