Why Diamond Crystal Kosher Salt Reigns Supreme for Seasoning Poultry

When it comes to turning ordinary chicken or poultry into something memorable — juicy, flavorful, with a crisp, savory crust — one often-overlooked secret is your choice of salt. Not all salts are created equal, and for poultry, Diamond Crystal Kosher Salt offers distinct advantages over finer table salt or even other kosher salts.

Below, we examine the science, practical benefits, and best practices of salt, whether you are cooking with a PoulTree or not.

 

The Science Behind Salt + Poultry

Before diving into the specifics of Diamond Crystal Kosher Salt, it helps to understand why salt is so critical for poultry.

1. Dry-Brining & Osmosis

Salt doesn’t just make things “salty” — applied properly, it transforms the texture, juiciness, and flavor of meat. In the dry-brining process, coarse salt draws moisture from the meat’s interior to its surface (via osmosis). That moisture dissolves the salt, forming a concentrated brine that then reabsorbs into the meat, carrying flavor deep inside. Meanwhile, salt disrupts (denatures) certain muscle proteins, allowing them to hold onto moisture more tightly during cooking. (Serious Eats)

For poultry, this means deeper seasoning without waterlogging, and better moisture retention during roasting or grilling. (The Virtual Weber Bullet)
Also, dry-brined poultry tends to brown better and develop crisper skin, because the surface is drier and the salt helps with the Maillard reaction. (Serious Eats)

2. Microbial & Shelf Benefits

Salting carcasses (or even parts) can also reduce microbial loads. One study showed that salt treatment on poultry carcasses reduced coliform and E. coli counts significantly after chilling, compared with untreated controls. (PubMed) Moreover, salt-treated birds had lower drip loss after 24 hours, which suggests less water leakage and better retention of juiciness. (PubMed)

Thus, salt is not only flavor-enhancing — it also offers a food safety and quality benefit.

What Makes Diamond Crystal Kosher Salt Special?

There are many kosher salts on the market — Diamond Crystal is often singled out by chefs and food scientists for its favorable profile. Here’s why:

1. Unique Crystal Structure & Low Bulk Density

Diamond Crystal’s salt is produced via the Alberger process, which yields hollow-pyramid shaped crystals. (Cargill) Because of that geometry, Diamond salt has lower bulk density — i.e. for a given volume, there’s less mass (salt) compared to denser salts (like table salt or some kosher brands). (Cargill)

That light, airy structure allows:

• Quicker dissolution on the meat’s surface. The salt “melts in” faster, speeding up the initial interaction with meat juices. (Cargill)
• Better adherence. Because the crystals are hollow and feather-light, they more readily stick to skin surfaces or uneven meat contours, reducing “fall-off” waste. (Cargill)
• More forgiving seasoning by hand. Because the salt is less intense by volume, it's harder to oversalt when sprinkling by eye or “pinch.” Many chefs prefer it for that reason. (EatingWell)

Diamond’s manufacturer claims that, by volume, it can deliver up to 50% lower sodium (compared to more compact granulated salts) while maintaining flavor intensity. (Cargill) In practice, that means you can use a bit more volume without overshooting saltiness.

Crucially: it contains no additives, no flow agents, no anti-caking agents — it’s pure sodium chloride in its desirable form. (Cargill) That clean profile means no weird aftertastes, and no hidden “extras” that might influence flavor or texture.

2. Clean Taste & No Iodine / Additives

Because many table salts are iodized and include anti-caking agents, some cooks detect a subtle metallic or “off” note. (Bon Appétit) Diamond Crystal’s lack of additives helps ensure that your seasoning doesn’t mask or compete with the natural flavors of poultry. (Cargill)

Kosher salts in general tend to have a milder, more neutral salt flavor precisely because of this lack of extraneous elements. (Healthline)

3. Consistency & Control

Because not all kosher salts are identical, it’s helpful to stick with one brand so you “learn its saltiness.” Bon Appétit and other sources emphasize that while kosher salt is broadly similar, different brands vary in density (volume-to-weight). (Bon Appétit) Diamond is lighter than Morton kosher, so 1 teaspoon of Morton is “saltier” (i.e. more sodium) than 1 teaspoon of Diamond. (Escoffier Online)

Thus, if you rely on measuring by volume (spoons, handfuls), Diamond gives a safer margin of error. Your seasoning becomes more forgiving and consistent batch-to-batch.

Practical Approaches — How to Use Diamond Crystal on Poultry

To make the case in your blog more actionable, here are some “how-to” tips for using Diamond Kosher salt on chicken/poultry.

Pre-Seasoning (Dry-Brine) Strategy

1. Calculate your salt rate
   A good starting point is ¾ to 1 teaspoon of Diamond Crystal kosher salt per pound of meat. (For whole birds, apply to all surfaces and inside the cavity.) (Food & Wine)
   Because Diamond is lighter, these rates produce balanced seasoning with less risk of oversalting compared to heavier salts.
2. Apply evenly, from height
   Sprinkle the salt from 8–10 inches above the bird to let it fall evenly and avoid clumps. Ensure you cover “crevices” and under surfaces too. (Serious Eats)
3. Let it rest, uncovered, in fridge
   For whole birds or large pieces, 12 hours to overnight is ideal. This gives time for absorption and for the skin to dry slightly, improving browning and crispiness. (Serious Eats)
   Don’t rinse off the salt — that undoes the surface drying and flavor integration. (Serious Eats)
4. Season additional flavorings if needed
   If you're adding herbs, spices, pepper, garlic, etc., layer them after your salt table is in place — because Diamond’s clean flavor won’t mask those nuances.

On Cooking Day

• Taste early: Because Diamond dissolves quickly, you can judge saltiness sooner (less “lag time” of under-seasoning). (EatingWell)
• Finish with balance: If you want, you can sprinkle a tiny finishing salt or mix of salt + herbs before serving — but Diamond often makes that unnecessary given its adhesion and flavor delivery.

Converting from Table Salt or Other Salts

If people are used to table salt or another brand, remind them: don’t substitute 1:1 by volume. Because Diamond is less dense, you’ll need more volume to equal the same saltiness. Many recipes assume table salt; switching blindly to Diamond with the same spoon measure can undersalt. (Allrecipes)

Encourage cooks to rethink “teaspoon” measures in favor of weight when possible, or to use their palate, especially when using a “friendly” salt like Diamond that gives you margin for error.