The chicken will be moist, juicy and full of flavour with every bite
Roast chicken is a go-to dinner, offering a scrumptious meal that requires little fuss. Yet, to avoid ending up with dry meat, there’s one straightforward technique you can employ beforehand to guarantee it stays succulent and packed with taste.
Chef Stephen Beaddie recently revealed his method for transforming an ordinary roast chicken on TikTok. Stephen champions the use of a dry brine for any cut of meat, urging home cooks to incorporate this crucial step to “level up” their roast chicken game.
Stephen said: “You may think this is a lot of salt, and you’d be right, it is a lot of salt. But it’s exactly what the chicken needs.”
The chef outlined how salting meat well in advance of cooking, particularly a substantial piece such as a whole chicken, does more than simply season it. By coating the bird in salt, it draws moisture from the flesh, before that salt dissolves and redistributes the liquid back through the meat once more, reports the Express.
He added: “That’s how you get your chicken seasoned the whole way through so it’s tasty and delicious with every bite, not just the top. About 24 hours is usually the sweet spot.
“Just do it in advance, do it as early as possible. Anything is better than nothing.”
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Salting the meat can enhance its flavour, make it juicier and improve its texture during cooking. Stephen said: “You will never ever go back, I can guarantee that.”
In the comments section of his video, he shared some more advice on the dry brining process: “One thing to do before you cook chicken & makes it better… simples. Salt it well & do it early. This is a dry brine.
“So what’s happening is… Salt draws moisture to the surface. That salty moisture gets re-absorbed. It seasons the meat all the way through. Proteins relax = juicier chicken. Skin dries out = better colour & crisp.
“Do it 12- 24 hours in the fridge, uncovered. But if you don’t have time, even 30-60 minutes helps. Something is always better than nothing. The difference is night & day!”
Stephen’s video has racked up over 19,000 views. Darragh suggested in the comments: “I’d recommend wet brining when cooking big birds bud. Gives it such a great overall texture and locks in flavour too.”
To which Stephen replied: “Completely agree!! This method is just more doable for the home cooks.”