Roast chicken on salt

For those who have tried to find the optimal solution to keeping your roast chicken, amongst other things, moist, you will have found that there are many techniques. A few successful ones involve placing a jar or can of water up the birds open rear end. The one I am going to describe is the easiest and works the best.

Ingredients:

A cleaned chicken.
Your favourite spices.
1 apple.
Garlic.
Salt.

Procedure:

1. Rub the chicken with some crushed garlic and your favourite spices.
2. Cut the apple in 4 and stuff the pieces into the chicken.
3. Cover the entire baking tray with a thick layer of salt, roughly half a cm or so. This will soak up all the juices and fat, steaming them up constantly around the chicken. Salt also helps the chicken "sweat" out more fat.
4. Place the chicken on the salt-covered tray. Avoid turning it or moving too much or it will be too salty.
5. Bake at 160 degrees celsius for 1.5 hours.

Serve whole on an appropriate serving dish. To go with the chicken I reccommend fried potato slices and a tomato, lettuce and onion salad, sprinkled with extra virgin olive oil and some vinegar.