1. Prepare the Chicken
Start by cleaning and trimming the chicken. Remove any feathers, innards, and excess fat. It’s important to begin with fresh, high-quality chicken for the best results.
2. Salt Cure the Chicken
Generously coat the chicken with coarse salt, ensuring every part of the chicken is covered, 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 the salt layer and completely cover it with more salt. Make sure 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. Allow the chicken to 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. Pat it dry with a clean towel.
5. Store for Long-Term
