Salt-baked chicken from Cooking Light Magazine, Jan/Feb 2009 (page 112)

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Requires letting chicken stand at room temperature for an hour before cooking. Can substitute dry sherry for Shaoxing rice wine.

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