A thick layer of course salt is first spread over a two-foot square of gauze, onto which is placed a 2-3 kilogram half of a chicken. The gauze is then sewn up around the chicken, which is placed in a large pot and slowly roasted over glowing coals.
新陶芳的古法鹽焗雞則要花上半個小時焗烤；作法是：在二尺見方的紗布上鋪一層厚厚的粗鹽，把三至五斤重的半土雞置於其上，再將紗布縫合，放進大鐵鍋中用木炭慢燜。