OK, I've bought some kosher salt, have a pot big enough for my whole chicken and I'm almost ready to go. This is for a chicken that I intend to oven roast tomorrow (Saturday), but reheat and serve for lunch on Sunday. So far, I only have two questions:
Do I use sugar or not? And if not, does that mean I should increase the amount of salt used?
Do I use sugar or not? And if not, does that mean I should increase the amount of salt used?