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Add salt to boiled chicken (during or after) cooking?

mike2401 Mar 12, 2013 03:36 AM

I'll be cooking an Empire Kosher chicken (3.5 pound whole, chicken cut-up) in a pressure cooker (essentially boiling it).

I'm trying to increase my intake of sodium & potassium so I wanted to add Morton's Lite Salt (half sodium, half potassium).


If I add it during the cooking, will it shrink the meat or otherwise mess it up? I believe the Empire Chicken is salt "brined" during its manufacture.

The reason I ask is I've been told NOT to salt steak during its cooking or it will draw water out of the meat and make it dry.


  1. ChefJune Mar 12, 2013 10:47 AM

    Are you aware that Kosher chicken has been brined in salt? I find them incredibly salty without adding a drop.

    BTW, steak and chicken are two entirely different animals, literally and figuratively. :)

    1. C. Hamster Mar 12, 2013 10:43 AM

      You absolutely need to salt meat before you cook it.

      Salt everything before you cook it.

      Empire's chicken has been koshered and has salt added. You can add more but run the risk of salty tasting meat.

      Have you tasted that "lite" salt? I think it tastes pretty funky ...

      2 Replies
      1. re: C. Hamster
        mike2401 Mar 12, 2013 10:53 AM

        Thanks. I'm not a fussy cave-man (tastes ok, though not as tasty as Redmond RealSalt).

        Oddly, it seems I don't taste salt much when dissolved in liquid (as opposed to when sprinkled on food). I often shake some salt on each bite at lunch and assumed I consumed a ton of salt. However, when I measured a tsp out into a clear shaker, and actually tracked my salt, I was surprised that I was getting 50% RDA (like 1/2 tsp which is about 1200 mg per day)

        1. re: C. Hamster
          sunshine842 Mar 12, 2013 11:47 AM

          the taste of the lite salt is what I was wondering about, too.

          We had to go salt-free for a medical issue not too long ago, and I bought a salt substitute that was horribly bitter and acrid, and made everything I put it on taste bitter and acrid.

          I just put the salt away until we got the all-clear from the doctor...Not only was I pleasantly surprised at how little we missed salt, but at how much of a non-issue going without adding salt really was.

          Now, I do add salt, but a fraction of my former ways -- and even that wasn't much (I broke my salt shaker, and it was 6 weeks until anybody asked for it).

        2. sunshine842 Mar 12, 2013 04:29 AM

          Not salting steak during cooking is a myth.

          You need to add salt while things cook -- it adds flavor TO the dish, instead of just on top of it.

          Do be aware that Morton's Lite tends to be horrifically bitter.

          I don't know why you're trying to increase sodium (most people are trying to lower it!) -- but you might want to talk to your doctor/dietician -- most folks I know with potassium issues are advised to do so with diet (bananas, dried fruit, dried beans) rather than other sources.

          6 Replies
          1. re: sunshine842
            LMAshton Mar 12, 2013 06:16 AM

            Increasing sodium or potassium can be legitimate for some people for specific health reasons. On advice of my doctor, I have to make sure I take in enough salt. In no way should I ever try to lower it. Too low of salt consumption is just as dangerous as too high, and salt requirements can vary from person to person.

            1. re: sunshine842
              mike2401 Mar 12, 2013 06:21 AM

              Since abandoning all prepared (boxed, canned, bagged) foods, and cooking from scratch (beef, chicken, fish, fruits, veggies), my sodium consumption has plummeted.

              I started getting muscle cramps.

              I've been advised to increase sodium, and get my potassium to sodium ratio to be 2:1 . (And of course make sure I get enough magnesium and calcium).


              1. re: mike2401
                sunshine842 Mar 12, 2013 06:59 AM

                interesting -- good for you! (I think?)

                But double-check on the Morton Lite and the proper sources for the potassium.

                1. re: mike2401
                  janniecooks Mar 12, 2013 10:16 AM

                  Try a daily G&T. My spouse swears it helps prevent leg cramps (and we pretty much eat just fresh foods cooked from scratch). If you must, skip the G and just have a glass of T, but that takes all the pleasure out of it.

                  1. re: janniecooks
                    nemo Mar 12, 2013 10:25 AM


                    What are you talking about G&T? Thanks.

                    1. re: nemo
                      ipsedixit Mar 12, 2013 10:26 AM

                      Gin and Tonic.

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