I saw this done on tv once with Cod fish. Steven ?Raichlan? on that
barbeque show used this method to grill chicken.

You take a ton of salt and add enough liquid to make "snow" then pack
the chicken in snow till it looks like a white beehive and bake at ~400
degrees for 1-1.5 hours.

Then chisel off the outer salt crust shell.

Looked like fun to try though I would want to go small with a chicken
quarter maybe.

Anyone done this cooking method? Was the meat salty afterwards?