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.
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.
What? Why on earth do you think a brined chicken can’t give you crispy skin?
You can definitely still get it crispy but because it’s retaining moisture, It’ll never get as crispy as a dry brined chicken. I spatchcock my chickens and cover in a mixture of salt and baking powder, then leave it in the fridge uncovered overnight to dry the skin out. Then I poke some holes in the fat deposits to let the fat render out, bake it at about 400F, brush it once or twice with the rendered fat from the pan until done. Crispy skin, moist meat, can’t beat it.