Oh but I want my chicken done well. And while I understand that some are on a salt-free (low sodium) diet, salting the meat for at least 2hrs prior to cooking will lock in moisture and the meat can be cooked longer without drying out. Using coarse salt will mean using less salt and no salt is required when it is served.But any thing can be overcooked. Chew on that for awhile.
Oh but I want my chicken done well. And while I understand that some are on a salt-free (low sodium) diet, salting the meat for at least 2hrs prior to cooking will lock in moisture and the meat can be cooked longer without drying out. Using coarse salt will mean using less salt and no salt is required when it is served.But any thing can be overcooked. Chew on that for awhile.