If you make chicken on the regular, but it always comes out rather dry or flavorless, you need to get on the brine train.

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 ...

moisture loss can lead to a dry, rubbery texture, especially when using high-heat cooking methods like grilling or pan-searing. While brining is a game-changer for cooking chicken breasts ...

Grilled chicken is always a tasty meal, but some chefs shy away because the meat tends to dry out a bit. After all, grilling is a dry cooking method, so this is somewhat expected. However ...

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. Remove each piece of chicken from buttermilk ...

Leave in the fridge for at least 4 hours or overnight. Drain the chicken and pat dry, discarding the brine. Put all the ingredients for the jerk rub into a blender or a pestle and mortar ...

chicken legs and thighs, and I always brine a pork belly before roasting it. There are two ways to brine: a wet brine, and a dry one — which would seem to be self-explanatory. However ...

A whole raw chicken sits on a wooden cutting board surrounded by herbs and aromatics - Ann_zhuravleva/Getty Images ...