The Wood-Fired Blog

Salt Baked Chicken in a Wood Fired Oven

Salt baking is an ancient technique that helps retain moisture and flavor. With the addition of wood smoke, this is chicken of the highest order. If you don’t eat it all immediately (most likely!), it stays moist in the refrigerator for a couple of days. This method works well with fish, too. Naturally the cooking time will be much shorter, based on the size and thickness of the fish. Ci... Read More