The chicken from Kiln Chicken is relatively clean.

The method is to slaughter and wash the chicken first, then empty the abdominal cavity, stuff it with garlic, mushrooms and other seasonings, smear the inside and outside of the chicken with refined salt, and then wrap it tightly with tin foil.

Build a kiln, usually yellow mud blocks or tiles. When the tiles on the kiln are burned until they turn white, extinguish the firewood. Put the wrapped chicken into the kiln and then collapse the kiln. Cover with a thick layer of earth or sand to prevent heat from escaping.

Sometimes, in order to ensure that the chicken does not stick to the sand, you can also place an iron pot upside down on the kiln and cover it with sand. You can open the kiln and take out the chicken in about an hour.