Basically, it's just a regular roasted chicken, but you salt it and let it sit for awhile ahead of time. The longer you let it sit, the crisper the skin will be when roasted. I like this recipe, because I think it will be good for any of the healing diets, probably even the Stop Bleeding diet (white meat, no skin). Here goes:

1 chicken, preferably certified organic
2 tablespoons kosher salt

Sprinkle chicken all over with the salt, both inside and out. Place on a wire rack in a pan and refrigerate, uncovered for at least 4 hours. (Longer is fine, up to 3 days.)

Place chicken, breast-side-up in roasting pan. Roast at 450 degrees for 30 minutes, then add 1 cup of water to the roasting pan. Continue roasting until chicken is golden brown and thickest part of chicken thigh is 175 degrees. (Also, the leg, when the chicken is done, will move freely in the socket if you try to wiggle it.)

Let chicken "rest" on cutting board for about 20 minutes before carving.

The original recipe called for brushing the outside of the chicken with 1 Tbsp. of olive oil and then sprinkling on 2 teaspoons of sugar just before roasting. This will make the chicken darker when you roast it. I don't think it makes any difference in taste (although the crispy, well-browned skin looks nice), so I've omitted it here.

This makes a nice main dish when having company, too. Everyone I've served it to has commented on how moist and tender this chicken is.

Hope you enjoy!

Nicole