When it comes to chicken breasts, it’s always the same story. The lean protein is quick to cook and it sounds appealing, so ...

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

Once you're ready to cook, remove your chicken from the brine, pat dry, and bake as normal. Read more: 26 Best Toppings To Add To Your Chicken Sandwich If you want to brine a whole chook or a ...

Once you're ready to cook, remove your chicken from the brine, pat dry, and bake as normal. Read more: 26 Best Toppings To Add To Your Chicken Sandwich If you want to brine a whole chook or a ...

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 ...

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 ...

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

Fried chicken seems like it ought to be easy, but perfection is a matter of nailing several specific things. See the dredge ...

brine, lemon, peppercorns and herbs. Put the chicken on a tray and pat dry thoroughly with paper towels. Tuck the wing tips behind the shoulders and let air-dry breast side up for 30 to 40 minutes ...