"Brining is often overlooked but can completely transform your roasted chicken," says Kook. When choosing a chicken to brine from the supermarket, do as Ina Garten does and pick the smallest as ...

Remove the chicken or turkey from the brine, rinse well, and pat dry. Let rest uncovered in the refrigerator for 3 to 24 hours. Preheat the oven to 450 degrees F/230 degrees C. Roast the chicken ...

To wet brine or to dry brine, that is the question. Chef Dennis Littley's expert tips will help you choose for chicken that's ...

Chef Thomas Keller achieves juicy and delectably crisp chicken by soaking two whole chickens in an herbaceous, lemony brine, then coating pieces and frying in batches. Anna Theoktisto soaks bone ...