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I am following the Ninja Foodi recipe for cooking a whole chicken:

Whole Chicken Recipe

Part of the instructions is to mix 2 tablespoons of kosher salt into the water base of the pressure cooker. I am wondering what the effects of this salt in the base provides. Specifically:

  • Does this salt make its way to the chicken, raising the sodium?
  • I thought salt (especially coarser kosher salt) doesn't evaporate with water, so from a chemistry standpoint, I don't really understand what the salt is doing.
    • In other words, if the salt isn't evaporating, how do the salt molecules end up in the chicken itself?
  • What are the alternatives to kosher salt in the base of a pressure cooker for a recipe like this? Could I use salt substitutes, such as potassium chloride.
E.S.
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1 Answers1

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Yes, the salt in the liquid will flavor the chicken (and raise the sodium). Your second bullet point is correct, salt does not evaporate. I'm not sure why you've asked that question though. The salt is not necessary from a cooking standpoint. If you are concerned about sodium, you can reduce, eliminate, or season with anything you like.

moscafj
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