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Old 01-24-2022, 04:11 AM   #1
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Salt when making chickin on a cast iron pan

when using a cast iron pan, should i add salt to chicken tights while searing it in the pan, or perhaps that will make to much juice to come out?


i'm using kosher chicken. kosher chicken already has some salt in it to begin with.


or, maybe it is better to add the salt after it is ready?

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Old 01-24-2022, 09:22 AM   #2
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It's better to add salt and most other seasonings before cooking. Season it up and let it sit on a plate for about an hour, then cook it. You can use the drippings and browned bits (aka fond) to make a pan sauce.
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Old 01-24-2022, 10:05 AM   #3
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lately i've made it adding the salt at the end but i will check the other method you have suggested
my concern is that the salt will draw the moisture out and the chicken will be less browned
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Old 01-24-2022, 12:37 PM   #4
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Always salt before cooking
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Old 01-24-2022, 01:22 PM   #5
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Quote:
Originally Posted by jennyema View Post
Always salt before cooking
But, does that apply to kosher meat, which has some salt from the koshering process?
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Old 01-24-2022, 02:16 PM   #6
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I think kosher chicken is rinsed of excess salt before it's processed? In any case, I think it's perfectly ok to salt it just before or during cooking. It won't draw moisture out of the chicken.

Now, if you salt the chicken an hour or so before cooking and let it sit, that might draw moisture out, but I don't think anyone would do that, anyway.
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