Step 1

Slaughter the chicken. Dress, eviscerate, and rinse. Pat dry and keep it vertical to drain off the water in the cavity. Let it stands for two hours.

Step 2

Carefully separate skin from breast meat by inserting the fingers or a small knife in between the skin and the breasts.

Step 3

Combine the salt, honey, light soy sauce and applied to the entire surface of the chicken.

Step 4

Apply the salt and Szechuan peppercorn mixture to the cavity of the chicken.

Step 5

Refrigerate the chicken in an upright position. Leave it uncovered for at least 12 hours or up to 24 hours until the surface is completely dry.

Step 6

Apply additional salt plus some baking powder to the surface. Hang the chicken upright and allow the chicken to drip dry for an hour.

Step 7

Truss the chicken.

Step 8

Place the chicken on an oven rack. Rub some oil on the surface. Roast in the preheated oven at 220 degrees Celsius for 20 minutes.

Step 9

Hold the chicken carefully to drain off any juice on the skin and inside the cavity.

Step 10

Reduce the heat to 160 degrees Celsius for another one and a half hours.

Step 11

Cut the chicken into pieces and served with Szechuan peppercorn salt 椒盐.