Review : Salting technique for steak and chicken

I came across this adventurous cooking technique via an interesting article that actually used cheaper cuts of steak but I tried it on a whole chicken. Essentially you douse the meat with good quality salt (recommended is Kosher salt or sea salt). Don't be shy at this stage of the proceedings, you literally cover the meat till it looks like snow has fallen and leave it there for one hour. Then , rinse the salt off and pat said meat very dry. I encourage you to check out the article where I got this info as it is very informative and has some interesting diagrams about the process of salt with meat!
It is such an easy way to prepare a tasty treat, all I did was stuff a bunch of home grown sage, rosemary and garlic into the cavity, smear butter and pepper over the bird and pop it into the oven.
Did it taste too salty? No , it was flavorsome, tender and seasoned to perfection. It was pretty hassle -free cooking too, no basting required and the skin, crispy perfection which I confess to eating!
I made sure the chicken was organic , as there is no way I am going to eat chemical chicken. That set me back $12 but it fed four people so I consider that pretty reasonable.
I plan to try this salting technique on some NY steaks next, will update on results.....