|Preheat the oven to 425°F. Grind and measure out the salt.|
|Pat the chicken dry with paper towels. Sprinkle the salt all over the chicken. If it is trussed, keep it that way, but get salt into all the books & crannies. Set the chicken, breast side up, inside a Dutch oven.|
|Initially, roast the chicken uncovered for 1 hour. Check the temperature and continue to cook in 10 minute increments until the chicken reaches an internal temp of 165°F.|
|Rest the chicken for 15 minutes, then carve and serve.|
source: So ... I normally cite my sources. But the original recipe creator reached out and was pissed off that I had reposted her technique. So I will not link to her cookbook here, even though it makes her money. But I had just had to share this with all my friends & family. Because if this helps them eat more real food, I am all for it! And that goodness outweighs one person being pissed off.
After carving the whole chicken, we pull off any remaining meat and chop it. We then transfer the meat into a small silicone ice cube tray and spoon some of the drippings over each portion. Whenever we need to bolster our one-year-old's meal with some protein, we simply toss one of these cubes into her meal as we warm it up.