Most people think that seasoning means sprinkling food with salt and pepper, cooking, and being done with it. However, if you want to take your roasted meat to the next level, you might be interested in trying this salting method. It might sound a little out there at first, but once you try it, you’ll never want to go back.
Technique
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.
Other Ingredients
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.
