Luckily, chef Russell Kook of The Bellevue Chicago has shared that brining, a similar process to pickling, is the best way to keep a chicken juicy while roasting it. And it's not just about texture.

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 ...

The longer the brine sits with the chicken, the more the flavors will sink into the meat. Cooking pot full of raw chicken in a wet brine with spices and herbs - Jackie Matthews/Shutterstock Those ...

Several steps ensure this perfect result: Before hitting the heat, the chicken is wet-brined, then air-dried, then marinated in a mixture that includes five heads of sweet, mellow roasted garlic.

Seal, pressing out all air, and toss to coat chicken well. Chill overnight or up to 2 days. When ready to roast, remove chicken from fridge and let warm slightly while you heat oven to 400 degrees.

Although some of the roasting instructions were faulty and unreliable, I appreciated the brining process since this chicken was difficult to overcook and made for tender leftovers the next day ...

chicken brining with herbs and limes - m.dipo/Shutterstock Chicken wings make for the ideal party platter especially once you get the hang of cooking up crispy chicken skin that blankets moist and ...

If so, you need to try the pickle-brined spatchcocked chicken recipe from Grillo’s Presents Pickled ... By doing this, you can easily split and flatten the entire thing, which reduces the cooking time ...