You will need
    • a chicken weighing 1.5 – 1.7 kg;
    • 0.5 kg of salt;
    • lemon (optional);
    • two cloves of garlic.
Take the chicken meat type. Cut the head and neck and clean if necessary, from the stumps of the feathers. Osmolite her gently, trying not to damage the skin. Then rinse under cold water and wipe dry with a paper towel or gently Pat with paper towels.
Half a kilogram of salt finely ground pour on the bottom of cast iron pans with a thick bottom and gently dub. Place the poultry back on the salt, brushing it tentatively within two crushed through chesnokodavku garlic cloves. In no case can the hen to salt, pepper and smear grease on it you'll ruin your future dish.
Preheat the oven to 190-200 degrees and put it in the pan with the chicken for about 1.5 hours. 40-45 after the beginning of cooking, remove the pan with the bird from the oven and pierce it in the most dense parts (breast, thighs, etc.). Then put it back in the oven for further baking.
After the time check the readiness of the birds, pierced it with a toothpick. If the extracted juice is clear and bright, the chicken is ready. Otherwise, if the juice is turbid it should be left to bake in the oven for another 10-15 minutes (cooking time depends on the weight of the carcass). The skin is prepared birds are always solid brown, and the meat is juicy and tender. If you don't want it to turn brown before you put the chicken in the oven to bake sprinkle it on top with lemon juice.
Chicken ready to shift immediately on a dish, cut into pieces or serve as a whole. Garnish for roast poultry perfect homemade pickles: salted cucumbers, mushrooms and sauerkraut, and boiled potatoes and rice. A good addition to the dish will be a chilled dry white wine (Riesling or aliquot).