Perfectly Seasoned Chicken: Teaspoon Of Salt Per Pound

Salting chicken is a crucial step in the cooking process, but how much salt is too much salt? The general consensus is that a good ratio is about 1 teaspoon of kosher salt for 1 pound of chicken. However, some sources suggest using less salt, with a ratio of 3/4 teaspoon of kosher salt per pound of chicken. On the other hand, some recipes call for up to 2 tablespoons of salt for a 3.5-4 pound chicken, which is significantly more salty. Ultimately, the amount of salt used may depend on personal preference, with some people preferring less salt and others enjoying a more heavily seasoned dish.

Kosher salt vs. table salt

The general rule of thumb for seasoning chicken is to use around 1% salt relative to the weight of the meat. This equates to approximately 0.15 ounces of salt per pound of chicken, or around a quarter of a tablespoon.

Now, when it comes to Kosher salt vs. table salt, there are several important differences to consider:

Grain Size and Shape

Kosher salt has a larger crystal structure, with more irregular and flaky crystals, whereas table salt has very fine grains. This means that a teaspoon of kosher salt will be lighter than a teaspoon of table salt, as the larger crystals take up more space. Therefore, if you substitute one for the other in a recipe, it is important to weigh the salt rather than using volume measurements.

Taste

Due to the difference in grain size, a teaspoon of table salt is likely to taste saltier than a teaspoon of kosher salt. Some people find that iodized table salt leaves a slight aftertaste, whereas kosher salt has a pure and clean taste due to the absence of iodine and other additives.

Dissolving Properties

Table salt dissolves more quickly than kosher salt, making it a good choice for marinades, brines, and baking. However, the anti-caking agents added to table salt to prevent clumping can affect the taste of the salt.

Availability

Table salt is widely available in most grocery stores, whereas you may have to search a little harder to find kosher salt.

In summary, while table salt is more convenient and faster-acting, kosher salt is preferred by many chefs for its superior taste and the fact that it is less likely to lead to over-salting.

Dry brining

Step 1: Prepare the Chicken

Start by patting the chicken completely dry. Place the chicken on a rimmed baking sheet, a wire rack set in a rimmed baking sheet, or any dish that can accommodate it. If using a rack, the skin on the bottom side will dry out.

Step 2: Apply Salt

For dry brining, it is recommended to use coarse or kosher salt. The amount of salt depends on the type of chicken cut:

• Whole chicken: Use about 1 teaspoon of salt per pound. Apply the salt evenly inside the cavity and under the skin of the breasts and legs.
• Bone-in, skin-on cuts: Use about 3/4 teaspoon of salt per pound. Distribute the salt evenly between the skin and meat, leaving the skin attached.
• Boneless, skinless cuts: Use about 1/2 teaspoon of salt per pound. Apply salt to both sides of the chicken.

You can also add herbs like thyme and rosemary or spices like black pepper for extra flavour.

Step 3: Refrigerate

After salting, place the chicken in the refrigerator for a specified duration:

• Whole chicken: 6 to 24 hours
• Bone-in, skin-on chicken pieces: 2 to 12 hours
• Boneless, skinless chicken: 30 minutes to 1 hour

If refrigerating for a few hours, leave the chicken uncovered. For longer durations, like overnight brining, use a loose tent of foil or parchment paper to cover the chicken.

Step 4: Cook

Once the brining time is complete, cook the chicken as directed in your recipe. There is no need to rinse the chicken before cooking, and you should avoid adding extra salt as the chicken is already well-seasoned. Enjoy your juicy and flavourful chicken!

Salting times

When salting chicken, it's recommended to dry brine the meat by applying the salt at least one hour before cooking. This allows the salt to draw out moisture from the chicken and then re-absorb it, resulting in juicier meat. For maximum juiciness, the chicken can be salted up to 72 hours in advance and stored in the fridge. This process also helps create a crisp, flavorful skin when the chicken is cooked.

It's important to consider the thickness of the meat when salting. For thicker cuts of meat, such as chicken breasts or thighs, it can take up to 72 hours for the salt to fully penetrate the meat. Therefore, it's crucial to plan ahead and salt the chicken accordingly.

Additionally, the saltiness of the chicken can be adjusted to personal preference. Some people prefer to undersalt their meat and let diners add more salt as needed. Others may prefer a more heavily salted dish. It's always important to taste the food as you cook and adjust the seasoning accordingly.

When in doubt, it's better to start with less salt and add more as needed. You can always add more salt to a dish, but you can't take it away once it's been added. So, take your time, experiment, and use measurement tools to get a feel for how much salt you need for your perfect chicken dish.

Salt penetration

Salt is an essential ingredient in cooking chicken, but getting the right amount of salt penetration can be tricky. The general rule of thumb is to use about 1 teaspoon of Diamond Crystal kosher salt per pound of meat. However, it's important to note that different types of salt have varying levels of salinity, so adjustments may be necessary. For example, if using table salt, a good starting point is half a teaspoon per pound of meat.

To ensure even salt penetration, it's recommended to dry brine the chicken for at least 24 hours. This allows the salt to penetrate the meat thoroughly, enhancing the flavor from the inside. It's important to note that spices and seasonings don't penetrate the tissue as effectively as salt, so they should be added during the cooking process or used as a surface seasoning.

The cut of chicken also affects salt penetration. Chicken breast, for instance, may not hold flavors as well as darker, fattier meats like thighs and legs. Additionally, cutting the chicken into smaller pieces increases the surface area for seasoning and helps prevent blandness.

While salt is crucial for flavor, it's important not to oversalt. A well-salted dish should leave you unable to tell if there's too much or too little salt. If you're unsure, it's better to start with less salt and adjust to taste.

In summary, achieving optimal salt penetration in chicken involves using the right type and amount of salt, dry brining for a sufficient period, considering the cut of meat, and being mindful of oversalting. By following these guidelines, you can ensure your chicken is flavorful and well-seasoned.

Salt as a flavour enhancer

Salt is a powerful flavour enhancer and is a crucial ingredient in cooking. It intensifies, develops, blends and balances flavours, and is added in small quantities throughout the cooking process.

The amount of salt used depends on the type of salt and the weight of the chicken. For instance, for a 3-pound chicken, you would need 3 teaspoons of salt according to Chef Bradley Borchardt, the Strategic Account Chef for Cargill Protein. This is a general rule of thumb for hosting dinner, where it is thought that you should have about 1/3 of a pound of chicken per person. However, if you are cooking for eight people, it is recommended to have a little more, about 3 pounds of chicken.

The type of salt also makes a difference. For kosher salt, 3/4 to 1 teaspoon per pound of chicken is recommended. If you are using table salt, cut back to 1/2 to 3/4 teaspoons per pound. It is easier to control the quantity of kosher salt, and it adheres to food well and dissolves fairly easily. It is also harder to overseason with kosher salt.

The salt percentage by weight is also important. For a roast chicken, a preference is 0.03-0.05% salt by weight (3-5 g salt per 1 kg of meat). This can be increased to 0.07-0.08% salt by weight (7-8 g salt per 1 kg of meat) for duck confit. It is recommended to salt poultry and then vacuum pack the pieces for future use, labelling the bag with the salinity percentage. This avoids the variance in saltiness between different types of salt.

Salt is necessary for roasting chicken, and dry-brining the chicken with salt is a popular method to achieve a browned, crisp crust and juicy, tender meat. The salt draws out the moisture and then reabsorbs it, and this process can be enhanced by letting the chicken sit for at least an hour before roasting. The salt manipulates the meat's protein structures, attracting juices to the surface, mingling with the moisture, and settling into the meat as a burst of salty, savoury flavour.

Frequently asked questions