The post This Salting Method Will Make Any Roasted Meat Perfect Every Time appeared first on falafelandcaviar.com.
]]>If your plan is to roast a whole chicken, first clean it out. Then, season it with salt it all over, about 1/2 teaspoon of kosher salt per pound of meat. Then, put it onto a sheet tray and put it into the fridge uncovered for at least 1 day, even 2 days before you cook it.
The reason you need so much time is that the salt will dry out the skin and make it super crispy and brown, as well as draw out the juices from the meat and it needs time to reabsorb those juices so you have a juicy end product.
If you’re roasting another type of meat or a smaller ingredient than a whole chicken, follow the same formula but give the meat only 6 hours or so to sit in the salt.
The post This Salting Method Will Make Any Roasted Meat Perfect Every Time appeared first on falafelandcaviar.com.
]]>The post This Salting Method Will Make Any Roasted Meat Perfect Every Time appeared first on falafelandcaviar.com.
]]>If your plan is to roast a whole chicken, first clean it out. Then, season it with salt it all over, about 1/2 teaspoon of kosher salt per pound of meat. Then, put it onto a sheet tray and put it into the fridge uncovered for at least 1 day, even 2 days before you cook it.
The reason you need so much time is that the salt will dry out the skin and make it super crispy and brown, as well as draw out the juices from the meat and it needs time to reabsorb those juices so you have a juicy end product.
If you’re roasting another type of meat or a smaller ingredient than a whole chicken, follow the same formula but give the meat only 6 hours or so to sit in the salt.
The post This Salting Method Will Make Any Roasted Meat Perfect Every Time appeared first on falafelandcaviar.com.
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