do_not_disturb_onCons

• •A small or very lean bird can end up dry and rubbery, so the method shines with a plump, fatty chicken.
• •The salt crust can be a bit messy to scrape off and might leave a salty film on the pan if you don’t clean it right away.
• •You’ll need a heavy pan – cast iron or a thick‑bottomed stainless skillet that can handle 200‑230 °C without warping.
• •The skin stays soft under the salt, so you won’t get that crispy crackle some people love.