salt chicken

super rare meat post!! i got this one from olive magazine ten years ago when i lived in london. so delicious and great for vata — no hacks needed! 

first, get a whole clove of GARLIC, separate and smash the cloves but leaving them in their skins. mix the garlic in your roasting tin with one bunch of THYME, and a tbsp of BLACK PEPPERCORNS. rinse, pat dry and place 6 to 8 CHICKEN breasts, thighs, and drumsticks in the tin. then, sprinkle with a good amount of SALT and let that all chill in fridge overnight or for at least 8 hours. 

the next day, brush off the excess salt rinsing out the roasting tin if you need to. then, return the chicken, herbs, and spices back to the tin, sprinkle with some PAPRIKA and a little OLIVE OIL and bake at 325 F for an hour.

vata is the only dosha that is recommended meat but can they sometimes struggle to digest things that are heavy. CHICKEN is the easiest meat to digest and actually improves absorption. the SALT warms, increases appetite and makes food more digestible. the GARLIC and THYME are good for indigestion while the BLACK PEPPER helps us break down fats.