Wash and completely dry the chicken.
I let mine sit on a rack in the refrigerator uncovered all day as the self-defrosting function of the fridge helps dry the chicken nicely.
If using the herb bouquet and shallot, stuff them into the cavity of the chicken.
No need to truss or tie the bird.
Preheat oven to 500°F.
Place 2 cups of salt - I used a tea cup - in the bottom of an oven-proof casserole dish that has a cover.
Place the chicken on the bed of salt and then pour 6 more cups of salt around the chicken, making sure there is salt between the chicken and the sides of the casserole.
Finally, cover the chicken with 4 more cups of salt. Place the lid on the casserole, and bake for 50-60 minutes.
Remove from the oven and allow to sit for 15-20 minutes.
Carefully remove the chicken from the casserole.
Much of the salt will fall away. Place the salt-crusted chicken on a large cutting board, and break the remaining salt crust with a wooden spoon.
Remove and discard the crust.
Using a dry pastry brush, carefully brush away any remaining salt, then remove the skin from the bird.
Slice off the meat and place on a platter to serve.