Chicken with salt in a cauldron

Chicken according to this recipe can be cooked not only in a cauldron, but also in an ordinary oven in your ordinary home kitchen. Pour and level a layer of salt about one centimeter thick on the bottom of the baking sheet, and then pour the chicken packed in foil on top with salt on top. Set the oven temperature to one hundred and eighty degrees for two hours. The final product turns out to be very tasty and dietary. Steamed meat turns out to be very soft and tender, dietary. It is worth noting that there should not be a single hole in the foil. In my experience, I recommend using only the meat of domestic chicken, as it is more tasty, dense and does not fall apart like a chicken from a poultry farm. This recipe is very convenient for cooking outdoors, on a picnic. Before the trip, we prepare everything necessary in the kitchen, and in nature we just put it in a cauldron and make a fire. The very process of cooking in a cauldron does not require constant attention, it is enough to infrequently put planks for minimal fire. After the chicken is immersed in salt, do not forget to sprinkle water on top. So it will be better to form a crust on top. According to exactly the same recipe, you can cook a duck, a leg of lamb or just a piece of loin with ribs. But the time for cooking lamb or pork should be increased by half an hour. Instead of rosemary, you can use cumin, thyme or parsley with dill. The herbs will steam up in the process and create an amazing fragrance for the bird.