In the kitchen:

• Chop garlic and shallot to a fine paste adding in salt and pepper for taste.
• Rub the shallot mixture over the chicken and cavity.
• Wrap the marinated chicken in baking paper and place into a large drip pan.
• Cover the chicken package with Rock Salt.

At the barbecue:

• Preheat the Weber Grill to 220 Degrees Celsius and prepare for In-Direct Heat. If using a charcoal barbecue, you will need a full Weber Rapid-fire Chimney Starter of lit briquettes.
• Place the drip pan in the In-Direct zone.
• Bake the chicken for 40 minutes. Check that the internal temperature has reached 80 degrees Celsius with the Weber Instant Read Thermometer.
• Once done, remove from the barbecue. Crack open the salt and serve.