Victor Sack wrote:
> It is poured over the chicken and is then, once mixed with the juices,
> used for frequent basting (and, as long as there is enough liquid left -
> relative to the dissolved salt it contains - the salt doesn't
> precipitate.) I would say that here the salt is as useful (or not) as
> any other flavour component of the basting liquid. There are different
> opinions as to whether basting adds anything useful at all and one could
> even plausibly argue that the only thing it does is wash off the
> seasoning.
>

And lower the oven temperature.

> Victor

Barry