2. Now roast the salt about 3 minutes and cool.
3. To serve, put the salt and the pepper into two separate bowls. You put a little of each on your plate and dip the chicken into them.
From The Splendid Table®'s How to Eat Weekends by Lynne Rossetto Kasper and Sally Swift (Clarkson Potter, 2011), © copyright 2011 American Public Media.
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