Instructions

1. Prepare the Chicken

Start by thoroughly cleaning and trimming the chicken. Remove any feathers, innards, and excess fat. It’s crucial to start with fresh, high-quality chicken to ensure the best results.

2. Salt Cure the Chicken

Generously coat the chicken with coarse salt, making sure to cover every part of the chicken, including the cavity. Salt is a natural preservative that draws out moisture and inhibits bacterial growth.

In an airtight container or jar, create a layer of salt at the bottom. Place the chicken on top of this layer and then cover the chicken completely with more salt. Ensure there are no exposed parts of the chicken.

3. Let It Cure

Seal the container and store it in a cool, dry place like a cellar or pantry. Let the chicken cure for at least 4-6 weeks. The salt will draw out moisture from the chicken, effectively preserving it.

4. Remove and Rinse

After the curing period, remove the chicken from the salt. Rinse it thoroughly under cold water to remove all the salt, then pat it dry with a clean towel.

5. Store for Long-Term

Once rinsed and dried, wrap the chicken in parchment paper or cheesecloth. Place it back in an airtight container and store it in a cool, dry place. The chicken can now be kept for up to 12 months.