Himalayan Pink Salt Chicken Seasoning Egg
This is the secret to making your whole chicken or any small bird taste more moist and tender and delicious! Simply heat up the Himalayan pink salt chicken egg in the oven to 400 degrees and then, insert the egg (using an oven mitt) into the bird's cavity, then put your bird into the oven to bake as you normally would. Not only will your bird taste more delicious, but it will cook in half the time as usual, because you are cooking the bird from the inside out as well as from the outside in. After you are done, clean with a vegetable brush (don't use water, which will dissolve your salt egg) and pat dry. Salt is naturally antimicrobial (they have used salt to preserve food for centuries), so don't worry about germs. Because of the moisture inside the bird's cavity your seasoning egg will gradually get smaller over time.