Jiu Ji

Pat the fresh chicken dry with paper towels, inside and out, to ensure even salt penetration and better browning during cooking.

Rub the coarse salt generously all over the entire surface of the chicken, including under the skin and inside the cavity, coating every part thoroughly.

Heat a large clay pot or heavy-bottomed pot (without oil) over medium-high heat for 2-3 minutes until it is very hot.

Carefully place the salted chicken in the hot pot, breast-side down, and let it sear without moving for 8-10 minutes until the skin begins to brown.

Turn the chicken to sear the other side and back for another 6-8 minutes until golden brown on all surfaces.

Reduce heat to medium-low, cover the pot with a lid, and continue cooking for 25-30 minutes, turning the chicken occasionally to ensure even cooking.

Check that the chicken is cooked through by piercing the thickest part of the thigh with a knife—juices should run clear, not pink.

Transfer the cooked chicken to a cutting board and let it rest for 5 minutes before cutting into pieces and serving with the pan drippings as a sauce.