A chicken (preferably a rooster) of that year should not be too big, just about 4 kg. Will not shed hair after bleeding. Make a small incision through the anus and take out the internal organs. You can't get wet when you kill. Take refined salt 100 g (calculated as 4 kg of chicken) and fry it in a clean iron pan. According to your own taste, you can add spices such as pepper and spiced powder and apply them evenly from the inside out. Put (hang) it in a ventilated and dry place and you can eat it in about 20-25 days. Dry steam is better when cooking. I wish your food success.