You will need
    • bird domestic chicken;
    • tweezers;
    • a little flour;
    • cutting Board and knife;
    • pounds of rock salt;
    • pepper to taste;
    • garlic and a press for extruding
Carefully adipate the chicken from the legs to the head, hold the bird by the legs. Broken in the process feathers remove with tweezers. So as to remove remaining lint, pre-RUB with flour the chicken, then sear the carcass over the fire, for example, over a burning burner gas stove or over a paper torch.
Make an incision from the cloaca and remove the insides of the abdomen. Rinse the carcass under running water. Select giblets are those that are used in food – liver, heart, stomach and navel. Cut the head and remove the throat tube, cut off the paws. Rinse the carcass again. Put the chicken on a cutting Board with the back down, cut the carcass lengthwise, in the middle of the breast, expand it and remove the backbone (it does not dispose of, use for making broth).
Preheat the oven to a temperature of 200 degrees. Evenly sprinkle on the surface of the baking sheet of pounds of rock salt. The prepared chicken pepper to taste and place on top of salt down the skin. The chicken do not add salt – it will absorb the required amount of salt from the pan. When heated, the salt will create the effect of the stones, and the resulting baked crust is crunchy. Place baking sheet in the oven, record the time. Bake the chicken in the oven for one hour. Ten minutes until cooked, remove the chicken from the oven, put on the stove. Squeeze through a garlic press a few cloves, evenly distribute the garlic over the surface of the chicken, this will give piquancy to taste the delicious results. Place baking sheet with chicken back and bake for another ten minutes.