Sounds weird doesn’t it? Isn’t rock salt is for ice cream freezers? Trust me, it is incredible. The meat is moist while the skin is crispy, and the whole house smells amazing while it roasts. This recipe came from Mel’s Kitchen Cafe, one of my favorite blogs for great food.
I spread the rock salt in the bottom of a large roasting pan then cleaned two roasting chickens. I stuffed each with half an onion, three cloves of garlic, and half an orange. Then, I lightly coated the outsides of the chickens with olive oil, salt, and pepper.
The chickens cooked at 400 degrees F, on top of the salt, for 80 minutes. We ate one immediately for dinner and saved the other to be used for chicken pot pie the next night. Two birds with one box of salt. Perfect!
My kids want me to try the same cooking technique with chicken legs. I’ll let you know how it turns out:)