Promising crispy skin and juicy meat, Nikki Birrell explains why this step is worth your time. Roast chicken is a classic ...

To make the brine, place the bay leaves, peppercorns, salt, sugar, vinegar and water in a large saucepan over high heat. Bring to the boil and cook, stirring, for 4 minutes or until the salt and sugar ...

Consider slashing through the skin of your cuts of chicken before brining so the seasonings can penetrate into the center. This trick will keep the meat tender and succulent while preventing it from ...

Here’s a recipe for flavoring your whole chicken with rosemary-infused maple syrup and combining it with a melted butter ...

When the chicken has finished brining, take it out of the water, and pat dry with a paper towel. Spread the herb mixture over the whole chicken, making sure to get some under the skin. Roast the ...

Add the chicken, breast-side down, ensuring it is completely submerged. Refrigerate for 4 hours to brine. Preheat oven to 180°C (350°F). Remove the chicken and pat dry, discarding the brine. Place the ...

I still remember the first time watching my father pull out a deep-fried turkey from his fryer. Every Thanksgiving, he makes it his mission to cook our family a more perfect bird than the year before, ...

Push most of the butter mix into the gap. Rub the remaining mix all over the outside of the chicken, then stuff the cavity with the lemon halves and remaining thyme. Roast for 1½ hours, basting with ...

Rub the skin of the chicken with the remaining oil and place breast-side down in a roasting tin. Roast for 10 minutes then turn the bird over and roast for another 1 hour 15 minutes. To check it ...

On Tuesday night, bars throughout D.C. will be packed with anxious crowds watching election results roll across giant projection screens while talking heads echo through sound systems. Meanwhile, bars ...