So I have been reading up on various roasting techniques and a few involve salting the outside of the chicken (i.e. the zuma recipe) and letting it sit for as much as three days. I am curious what happens when you salt the outside since the fat is insoluble to water and I have not been able to find anything online about this through google or briefly checking with "On Food and Cooking". People swear by such recipe but I thought that unless you are directly salting the meat there wouldn't be that much of a flavor transfusion and all that they would be getting is super seasoned skin (not that it wouldn't taste great)
From what I understood dry brining would involve salting the meat directly and letting the diffusion take place but since the skin is protecting the meat I am not sure what salting the skin actually does.
Any help would be greatly appreciated.