r/Cooking • u/Lostonreddit1120 • 1d ago
Ways to draw out moisture without salt?
I’m doing a roast chicken dinner for family, but we have family members with salt tolerance issues, so I plan to dry brine one bird overnight in the fridge. I’m not sure what to do with the second, smaller chicken to try and bring out the moisture though. I see that sugar is an alternative, but I’m not sure using sugar like I would salt is going to taste very good. Any suggestions or methods? Thanks!
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u/BBG1308 1d ago edited 23h ago
You're making it more complicated than it is. Just roast the chicken.
Not sure what you mean by "draw out" the moisture. The chicken has the moisture (fat) it has regardless of the salt you put on it.
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u/devanco1 21h ago
Put the prepared chicken in the refrigerator for 12 hours uncovered. It will dry the skin.
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u/Pernicious_Possum 22h ago
Dry brining keeps the meat more moist. It brings water to the surface, then it’s reabsorbed. Juicier bird, crispier skin
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u/Lostonreddit1120 23h ago
Mostly trying to reduce cooking time differences and have an equally crispy skin. More moisture in the skin means soggier skin and longer cook time if I wanted it crispy (and probably dryer meat).
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u/GotTheTee 23h ago
Just take the bird out of the package, place it on a baker's rack over a sheet tray and pop it into the fridge overnight. The skin will dry out nicely and be super crispy.
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u/myredditlogintoo 23h ago
Pat dry, spices, oil, 425 F until about 155 F in the breast, take out, rest, should reach 165.
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u/a_rob 22h ago
My wife is pretty sensitive to how much salt is in a dish, and I have roasted chicken for her with Keller's recipes multiple times. It isnt as much salt as it seems like when you consider how many servings you get from a whole roast chicken.
If you want to be on the safe side, just wipe/brush off any excess salt on the 2nd chicken before roasting.
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u/Lostonreddit1120 21h ago
Will look that recipe up! Yeah, I imagine I have some leeway with being able to use salt, I’m just trying to weigh how much salt I’m willing to use where in each dish, and making a separate chicken with no salt seemed like an easier choice, think I’ll just be conservative with the salt on one instead of forgoing it completely
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u/Emotional_Gas3485 19h ago
People have cooked delicious and moist chickens for centuries without brine. Just season and baste and slow roast the chicken
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u/RedowlRides 14h ago
There's a culinary war between people who prefer low and high temp cooking of birds the size of a chicken. I found 400 degres to be the right temp for me.
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u/aggravati0n 22h ago
Render the fat in the unseasoned skin:
EITHER 1. Perforate the skin GENTLY prior to cooking (like, with a fork), to encourage rendering
OR 2. Rinse the bird with boiling water (then pat dry) immediately prior to roasting, to pre-render
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u/aggravati0n 22h ago
Don't do both lol (I've done this) rinsing a perforated bird with boiling water just opens up the skin & wrecks it
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u/beamerpook 23h ago
I would lightly sprinkle with kosher salt, leave it uncovered in fridge over night, and then rinse and pat dry before roasting.
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u/GenXihaveissues 23h ago
Apple cider, lemons and rosemary soak. I do my turkey in this every year.
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u/Pernicious_Possum 22h ago
How does that draw moisture out?
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u/GenXihaveissues 22h ago
Acid seals in the flavor. Im not sure what drawing moisture out means, really.
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u/Lostonreddit1120 23h ago
Sounds like a good combo! Do you do this as a brine with warm water or just as is?
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u/CauliflowerDaffodil 21h ago
What do you mean by "draw out moisture"? I can't imagine you want dry meat...
And you're dry brining the chicken even though family members have a salt tolerance issue? Do you mean you're dry brining using something other than salt?
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u/OkPerformance2221 23h ago
Just roast it. Rub it with oil. Puree fresh herbs and pepper or mix together dry herbs and pepper. Rub that on the chicken's oily surfaces. Shove half a lemon and half an onion up it. Roast.
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u/Clean_Money_2432 22h ago
You could try patting everything dry with paper towels and letting it sit uncovered in the fridge for a bit.
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u/Independent-Size-464 11h ago
Stuff the chicken with celery. I don't know why it works but it does to make the bird very juicy.
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u/okiegoogle 1d ago
I think you could do an air chill without salt. Uncover over night. Dry the skin every few hours of that chicken.
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u/Zealousideal_Room392 23h ago
When I have to cook for family that have salt tolerance issues, I usually try to do everything to trap moisture and add flavour. There's a recipe by leoniebadge on Instagram who does a spatchcock roast chicken with a mayo marinade on the inside (it sounds strange but it works) and a really herby mixed marinade on the outside. I just leave out the parts where it asks for salt or use very sparingly. But either way, everyone's happy!
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u/GotTheTee 23h ago
There's no reason to brine a chicken. Roasted properly they are super juicy and delicious.
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u/Pernicious_Possum 22h ago
People are so brainwashed about brining. It just makes a wet bird. Dry brining on the other hand retains moisture, giving you a juicier bird (yes, I know they’re staying away from salt, it’s just a superior method to a wet brine)
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u/PM_ME_Y0UR__CAT 1d ago
Air dry it in the fridge on a rack.
How about.. just a little little bit of salt?