Under the salt dome, chicken steams and roasts all
at once, resulting in an impossibly juicy bird, not
well browned but quite tasty—and not nearly as
salty as you might expect. The grape leaves impart
a delicate, earthy taste and make desalting the bird
much easier. Use kosher salt, a coarse-grained salt
that, paradoxically, adheres to a compact dough.
Makes 4 to 6 servings
6 pounds kosher salt
3 cups water
One 16-ounce jar grape leaves, drained and
2 lemons, cut into quarters
2 bay leaves
1 tablespoon cracked black peppercorns
One 4- to 5-pound chicken, giblets and neck
removed Butcher’s twine.
1- a Position the rack in the lower third of the oven;
preheat the oven to 350°F.