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 ...

There are an infinite amount of possibilities when it comes to brining meat. If you're looking for a quick brine, use this ...

Whole roast chicken is a delicious ... to 160 degrees and letting it carryover cook to 165 so it doesn’t dry out. Brine ...

Remove the turkey from the brine, and pat dry inside and out with paper towels. Prepare the roasted turkey: Preheat the oven to 325°F. In a small bowl, blend the butter with the orange juice ...

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 ...

Brining a chicken overnight is a power move that ... succulent while preventing it from overcooking and becoming dry when you roast it. Scoring the chicken will also encourage it to bake faster ...