Why YSK: consuming too much sodium can lead to high blood pressure, increasing the risk of heart disease and stroke. In my country (USA), the average daily sodium intake is over 3,300mg, exceeding the recommended maximum of 2,300mg. The World Health Organization (WHO) recommends an even lower maximum of 2,000mg.
Also: with the rising cost of food, being mindful of additives that increase sell weight is important.
Salting only draws moisture out of the outermost layer of skin and meat, which improves browning and crisping. It won’t affect the interior. The best way to reduce moisture loss in the meat is to spatchcock it so it cooks faster and more evenly.
I only spoke of salting in comparison to using a brine. There is no cooking method that doesn’t leave you with a more moist cooked piece of meat if the meat was brined beforehand. Spatchcocking is great. It’s better in combination with brined bird. Same with rotisserie, which I generally prefer over spatchcocking.
There’s a lot of great cooking methods, but starting with more moisture trapped in the protein always means there’s more moisture left after cooking.
Well agree to disagree then, I don’t see the point of cooking a whole chicken at home if I’m not getting crispy skin.