The practice is to slaughter the chicken, then empty the abdominal cavity, plug in garlic, mushrooms and other condiments, wrap the chicken inside and outside with refined salt, and then wrap it tightly with tin foil.

Building kilns is usually yellow mud blocks or tiles. When the tiles on the kiln burned white, they put out the firewood. Put the wrapped chicken into the kiln and collapse it. Cover the kiln with a thick layer of soil or sand to prevent hot air from emitting.

Sometimes, in order to ensure that chickens don't stick to sand, you can pour an iron pot on the kiln and cover it with sand. You can open the kiln to get the chicken in an hour or so.