If they are clear, and free of blood, the chicken is done. Brining whole chicken or a turkey is a foolproof way to ensure juicy white meat and completely cooked dark meat. That’s especially ...
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 ...
Lawson said: “To start, buy a whole chicken and brine for around 10-12 hours. The salt in the brine will help to break down proteins in the chicken, as well as tenderising the meat.