盐焗鸡 Salt Brined Chicken

海盐 腌鸡2小时。(简化: 1 小时)

冲洗后,通风凉干。(简化: 吹风机吹干: 5 ~10 分钟)

烘焙纸 包裹鸡只, 外面再密包 铝箔纸。烤炉 175 C (350 F) 烘 2小时。(简化: 175 C 烘1小时, 再 200 C 烘 10 分钟 ; 翻鸡身, 重复 200 C 烘 10 分钟)

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