Why Brining Can Transform Your Roast Chicken

A simple, crispy yet juicy, roast chicken is the perfect main dish to a meal. It pairs well with countless side dishes and is a great reminder that the simple can be extraordinary. However, such a roast chicken dinner is easily brought down by excessively dry meat. Such a feast will lead to guests who quickly grow tired of chewing through the tough fare.

When roasting chicken it is all too easy for this method to dry out the meat. As the poultry cooks at a high temperature, it is bound to lose some of its moisture ... that is, unless you've already taken steps to ensure a moist final product. 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. "A good brine not only enhances moisture retention but also infuses the meat with subtle salinity and flavor," says chef Kook.

The benefits of brining seemingly know no bounds. According to chef Russell Kook, brining chicken before roasting it will result in a succulent, moist texture as well as an upgraded flavor as a result of the seasonings added into the brine. "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 those chickens will be best for roasting.

Brining is also great for increasing the complexity of the flavor profile of your roast chicken. "If you want to go a step further, try incorporating unique flavors like fresh herbs, citrus, or even a hint of sugar in your brine to elevate the end result," Kook notes. Such unique flavors make for a dish that will stand out at any gathering, leaving your guests wanting seconds.

With a flavorful brine, the roast chicken easily becomes the star of the show. "The flavor penetrates all the way through — not just on the surface — which is a game changer for roasted chicken," chef Kook explains. Such a thorough seasoning brings life to a poultry dish that would otherwise sport a flat, neutral flavor. The best part about brining a chicken is that its smaller size means you don't need a huge bucket like you would to brine a turkey.