A simple, crispy yet juicy, roast chicken is the perfect main dish to a meal. It pairs well with countless side dishes and is ...

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

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 ...

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.

Roast chicken is a satisfying comfort food that has ... This option took up a lot of fridge space I first needed to prepare the brine for the chicken, which is essentially a salt-water bath ...

Instead of a vertical spit, my method involves triple-skewering thin slices of marinated chicken to create a tight horizontal roast­ — a sort of shawarma-kebab hybrid. Searing the stacked ...

"A good brine not only enhances moisture retention but also infuses the meat with subtle salinity and flavor," says chef Kook. Roasted chicken breast sliced on a serving plate. - Elena Veselova ...