I salted a roasting chicken the night before and let it sit overnight in the fridge. Most of the salt (kosher) was on the surface of the skin, but I wedged some in between the skin and the meat. Let it come near to room temp, etc., and even though the recipes I've read said not to wash off the salt, I did. Patted it dry, roasted it, and it came out nice and juicy.
And salty. I no like.
All of these recipes/instructions I read said that it would not come out salty. I believed them.
Well, guess what. I salted a chicken and it came out salty. Who'd have thunk?
Does anyone have experience where they dry-brined chicken w/salt and it didn't come out salty?