What to do if you over-salted the fried or boiled chicken?

Every housewife who regularly or occasionally pleases family members with home-cooked meals faces over-salt. Poultry meat is no exception. It can be over-salted when boiled, braised, baked or fried. Chicken salvage options depend not only on the cooking method, but also on the imagination and ingenuity of the cook.

How to fix over-salted chicken

Ways to resuscitate poultry dishes:

Make a sauce

Sauté onions and carrots, add water, dry pan fried flour. Pour the sauce over the fried or boiled pieces of chicken, stew. You can add sour cream to the sauce. The product will not only make the dish less salty, but also add a new creamy flavor.

Boil the soup.

Fill the over-salted carcass or chunks of it with water. Add a couple of spoonfuls of rice, 4-5 peeled and sliced potato tubers, make a stir-fry of onions, carrots. Season the soup with bay leaf, pepper. Do not salt.

Stew with potatoes.

Add water to the stewed chicken, peeled chopped tubers, stew over low heat until tender. You will get a new dish, to which you do not need a side dish. You can make a new unleavened sauce, stew meat in it for 10 minutes.

Boil in clean water

The easiest way to fix over-salted boiled poultry. Rinse the chicken, boil it in fresh water for a few minutes. Some of the salt will go into the liquid. In the same way, fix the roast meat. Pour water into a frying pan, pour a pinch of citric acid, and braise. Drain the liquid. Appetizing crust will disappear, but the food will be saved.

Serve with unsalted side dish.

If you baked or fried poultry meat with too much salt, and there is no desire or opportunity to correct the dish, serve it with an unleavened side dish. Boiled rice, buckwheat, pasta, mashed potatoes, steamed or grilled vegetables go well with chicken.

Bake a pie.

Cut spoiled chicken fillets into small cubes, potatoes into thin circles. Roast the mushroom slices with the onions. Spread half of the yeast dough on a greased baking tray, make sides. Layered potatoes, mushrooms and onions, meat. Roll out the remaining dough, cover the filling, combine with the bottom layer of dough. Make punctures pour plum sauce, bake the kurnik for an hour in an oven heated to 170 degrees.

This is interesting! Guests will not notice the oversalt, if the shredded boiled fillet mixed with other salad ingredients. Raw meat, which absorbed the excess seasoning, soak for half an hour in water, milk.

How to salt correctly chicken

When roasting poultry, salt the meat in the middle of cooking. If seasoned raw, the juice will leak out and the dish will be dry.

A whole carcass or parts of it are placed in a marinade with salt before baking.

If the chicken is boiled to get juicy meat, white crystals are added to the water 10 minutes before the end of cooking. Needing a rich broth, salt cold water with the bird. Braised breasts, thighs are seasoned at the end of cooking or in the plate.

Salt the chicken at the rate of 10 g per 1 kg. For 2 kg you need 17 grams of seasoning, for 3 kg - 1 tbsp.

Excess salt is often absorbed by the skin of the bird. If the over-salt is not strong, it is enough to serve the dish without it. To ensure that the carcass is properly salted before baking, keep it in a marinade for at least 30 minutes.