Sadly the chicken we buy today has been treated with salt or seasoning. Maybe she is using free range non gmo chicken which of course is very expensive.
Salt can absorb through the skin of the chicken. I've been cooking for 45 years and I'm from New Orleans, La. I have seasons and marinate chicken, pork and beef from 5 to 24 hours, never had a problem with the favor. Now I agree that salt does remove the water out of the chicken, just don't over do it.
I will try this drying out methodβ¦.in another video someone put chicken bouillon under the skin to boost the flavor and Iβm going to try that too !
Lan Lam β€
Sadly the chicken we buy today has been treated with salt or seasoning. Maybe she is using free range non gmo chicken which of course is very expensive.
I really like her!
πππ Om Benza Satto Hum πππ
I think you forgot to use your 3 fingers methods as drying you your hands when seasoning your meat.ππ π
Salt can absorb through the skin of the chicken. I've been cooking for 45 years and I'm from New Orleans, La. I have seasons and marinate chicken, pork and beef from 5 to 24 hours, never had a problem with the favor. Now I agree that salt does remove the water out of the chicken, just don't over do it.
So one teaspoon total for both legs and both halves of the chicken ?
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Great tip. β
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Thank you .
I will try this drying out methodβ¦.in another
video someone put chicken bouillon under
the skin to boost the flavor and Iβm going to
try that too !
My favorite cooking content presenter. Lovely
I'll try it
Regular table salt or Kosher salt?
Noπ
Actually very interesting and useful information that I had no idea about ππ
Looks great.. I wish I had room to let it dry in fridge.. thanks for all your hard work.
I love Lan
Putting raw food uncovered in a fridge. NO.
I would put it in a container.
replay? not that I mind she is amazing.
and don't forget to use your $100,000 oven