1 chicken (about 5 pounds)
Salt
1 carrot, cut in 1-inch pieces
1 medium onion, cut in quarters
2 sprigs parsley
6 to 7 pounds coarse kosher salt
Watercress
1. Rinse chicken; pat dry. Salt inside of cavity lightly; fill cavity with vegetables.
2. Line a deep Dutch oven (that will fit size of capon, allowing 1 ½ to 2 inches space on bottom, sides, and top) with heavy-duty aluminum foil, allowing 2 inches of foil to fold down over top edge of pan. Fill bottom of Dutch oven with a 1½-inch layer of salt. Place chicken in Dutch oven. Carefully fill Dutch oven with salt, being careful not to get salt inside cavity of capon. Layer salt over top of capon.
3. Roast uncovered in a 400°F oven 2 hours. Remove from oven. Let stand 15 minutes.
4. Lay Dutch oven on its side. Using foil lining, gently pull salt-encased capon from Dutch oven. Break salt from chicken, using an ice pick or screwdriver and hammer. Place chicken on serving platter; remove vegetables from cavity. Garnish with watercress. Serve immediately.
4 SERVINGS