Salted Roast Chicken Recipe

We have been cooking a whole chicken (sometimes 2) like this every week for about 4 months now.

Whole chicken
We use 1/3 Cup Redmond real salt. We get the "Kosher" size grains. The original recipe had 1/2 Cup but it was a little too much for our liking.

1-Rub salt all over chicken, let rest uncovered in the refrigerator for 24 hours. Uncovered is key.

2-Bake 1.5-2 hours at 350 and let rest for 10+mins.

I am not sure if we can ever go back to any other recipe after this. It is really, really good and really simple.

If your concerned about sodium intake, take some time to research the Redmond salt.

Link to original recipe: https://www.theprairiehomestead.com/2024/04/salty-roast-chicken-recipe.html

Her cookbook is here: https://permies.com/wiki/126161/Prairie-Homestead-Cookbook-Jill-Winger

That sounds much like the recipe I found at Recipe Tin Eats for cooking roast pork with the crackliest crackling ever!  Only been wasting too many years looking . . . My go-to for cooking succulent chicken is White Cooked Chicken - a Chinese method.   Plenty of recipes on the internet.  Finished with chopped spring onions and a sauce based on sesame oil.