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Home Cooking 18

After you brine a chicken or turkey for roasting... do you salt it? (carb lover's technique)

Mr. Taster | Nov 15, 2005 09:57 AM

Per carb lover's suggestion, I am seasoning a roast chicken with salt, pepper and sage leaves under the skin the night before (though I am using Julia's roast chicken recipe from see link)

I am a little concerned about the saltiness as I am using a kosher chicken which has been pre-salted (I realized this after I had salted it and went to bed)

So my question is, after I wash off the salt tonight (and pepper), do you salt it again or has it been seasoned enough? Will my bird be super salty when I roast it tonight?


Mr. Taster


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