The Salt That Never Reached the CHICKEN (The Southern Way)

The salt and pepper went into the flour - the flour went into the grease - and the chicken came out tasting like nothing while the gravy did all the talking. Miss Loretta walks through where the seasoning actually went wrong, and the three places it is supposed to go instead: early salt on the bare meat, the spice blend pressed into the pocket under the skin, and the pan twice - once in the drippings, once in the gravy. None of it is fancy. It is the order the old cooks kept because every pinch of seasoning had to count - on the meat, under the skin, and finished in the pan where the gravy starts already tasting like the bird. In this video: 1.Why the seasoned flour ends up seasoning the grease and the gravy instead 2.How early salt travels down into the meat instead of sitting on top 3.The pocket under the skin most folks never open 4.Why the pan gets seasoned twice - drippings first, then the gravy 5.The smothered-chicken test that proves the whole rule on one plate Did your kitchen season the meat first - or did the flour get all the attention?