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[Canadian John]

 Would you bring chicken, pieces or whole, if it is always ended up very juicy and flavourful?

[Kristin Meredith]

I brine chicken for competitions.  Not so much when I am just cooking for me.

[pmillen]

Would you bring chicken, pieces or whole, if it is always ended up very juicy and flavourful?

If you're always satisfied, you might ask, "Why should I change anything?"  My response—try changing it once and see if you like it even more.

[Darwin]

I always brine chicken, whole or parts.  I think it improves the taste and moisture content.

[urnmor]

I recently started dry brining my chickens with salt and pepper and letting them sit overnight in the refrigerator uncovered on a rack with a pan underneath.  I have found this to provide, at least for me, the best way to obtain a moist chicken.  It also helps to dry out the skin that will add to its crispiness when cooking

[Canadian John]

Would you bring chicken, pieces or whole, if it is always ended up very juicy and flavourful?

If you're always satisfied, you might ask, "Why should I change anything?"  My response—try changing it once and see if you like it even more.

Well said Paul..That's the camp I am in; If it ain't broke, don't fix it.

[Ssteppe]

I recently started dry brining my chickens with salt and pepper and letting them sit overnight in the refrigerator uncovered on a rack with a pan underneath.  I have found this to provide, at least for me, the best way to obtain a moist chicken.  It also helps to dry out the skin that will add to its crispiness when cooking

+1, spatchcocked

[Michael_NW]

I recently started dry brining my chickens with salt and pepper and letting them sit overnight in the refrigerator uncovered on a rack with a pan underneath.  I have found this to provide, at least for me, the best way to obtain a moist chicken.  It also helps to dry out the skin that will add to its crispiness when cooking

+2

I don't think there is a piece of meat that I DON'T brine, either wet or dry. I just get such good results and flavor with dry brining, and the wet brined birds are so much juicier.

[Free Mr. Tony]

I do it mainly when I'm overcooking chicken on purpose for fall off the bone tenderness. If you cook unbrined Chicken to 160, it should always be juicy. If you cook unbrined chicken to 200, you sometimes need to wash the breast meat down with a drink.

[Bar-B-Lew]

If you cook unbrined chicken to 200, you sometimes need to wash the breast meat down with a drink.

Glad I didn't take a drink before reading this or I would have spit it out laughing.

[Bentley]

Yes, because either works well for me and has always made it better...I always like to brine the wings before I cook them.

[Conumdrum]

I used to brine chickens and some bits before cooking.  When you cook 9 chicken at once it can be a PITA.  In smaler amounts like 8 chicken breasts, I'll brine with Mad Huny poultry brine. 

I don't do it much any more.  At times I can get the cured ham flavor from the brine so a short brine and a long rest works best for me.  My chickens seem to be juicy enough when I do full birds.

Brining is a great option, I just don't do it a lot anymore. 

[Redapple]

yes, I brine whole or in parts, depending on what I am cooking. Brining provides good results for me.

[ml504]

What is a good brine solution and time for chicken breasts?

[Canadian John]

What is a good brine solution and time for chicken breasts?

Go to the" recipe section", select," rubs and sauces". Lastly,select," basic brine" - that should give you guidance.