Even the most basic roast chicken needs a brine. And you can get Jacques Pépin-approved results by soaking your chicken in ...

Note that a dry brine will not work unless you use salt. Portions are in the recipe card ... Popular choices include whole ...

For extra flavor in your next chicken brine, an expert recommends turning to a potentially new ingredient that's already ...

Add the chicken and refrigerate overnight. 250g flour seasoned with salt and pepper Remove the chicken from the brine and pat dry with kitchen paper. Place in a bowl with the buttermilk.

In a medium bowl, whisk together yogurt, salt and 1 cup water. Place chicken halves in a gallon-size resealable bag and pour yogurt mixture over. Seal, pressing out all air, and toss to coat ...

Rinse the chicken wings and pat dry then burn the hairs off the wing tips – over a gas hob or using a blowtorch. If you want to brine the wings, put the salt ... (see the recipe tip, if your ...