Preheat the oven to 450°. Wash the chicken and pat it dry with paper towels. Fill the cavity with fresh herbs and season the skin with freshly ground pepper. Place 3 cups of kosher salt in the bottom of a deep ovenproof casserole or a pot with a cover. Place the chicken on the salt, breast side up. Add salt to completely cover the top the chicken. Sprinkle with 1 cup water, patting the salt down to make a solid crust.
Bake, covered 45-60 minutes. Remove the cover and bake 20-30 minutes more. Remove from the oven and let rest for 10 minutes. Crack the salt crust with the back of a heavy knife. Lift the chicken from the pan and remove any remaining salt with a dry pastry brush or paper towel. Carve chicken and serve immediately. 4-6 servings.
From Recipes 1-2-3 (Rozanne Gold, Penguin Books 1996)