Remove the entrails of the chicken to preserve them in small baby food jars or plastic baggies. Decorate these small containers as canopic jars, which ancient Egyptians used to store the organs such as the intestines, stomach, liver and lungs. These jars were decorated with symbols of the gods that supposedly watched over the body part it contained; for example, a human head represented the god Imsety, who watched over the liver; the falcon head of Qebehsenuf guarded the intestines; the baboon head of Hapy oversaw the lungs; and a jackal head representing Duamatef protected the stomach. Leave the chicken's heart in the bird as the Egyptians believed it was the center of emotion and intelligence and would be weighed in the next life to determine the type of life the individual led.
Wash the chicken thoroughly, both inside and out, until the water runs clear. Use the paper towels to dry the chicken thoroughly.
Rub the whole cloves or oil of cloves over the chicken's body, both inside and out. The ancient Egyptians used spices to mask the smell of the decaying body since the entire mummification project took approximately 70 days to complete.
Rub the salt all over the outside of the chicken's body. Cover the outer layer of the carcass thoroughly, then fill the body cavity with the salt. Place the chicken in a plastic bag to catch any liquids drawn from the bird by the salt.
Remove the old cloves and salt and add new cloves and salt each week for four or five weeks or until no additional liquid from the chicken accumulates in the bag.
Wrap the "mummified" chicken completely with strips of gauze. Decorate the wrapping with symbols of the gods listed in Step 1, medallions, trinkets or other items.
Use a shoebox or other small box as a sarcophagus or coffin for the mummified chicken. Decorate the outside of the box with images of Egyptian gods or hieroglyphics. Bury the bird and sarcophagus for several months to see how the mummification process has preserved the chicken.