Roast chicken has been a family staple on the Sunday dinner table for two hundred years. Chicken lends itself to long slow roasting in the oven or over a spit. However, if cooked too high or too long, chicken can easily dry out and produce a tough, flavorless product that needs to be smothered in gravy to be palatable.
The secret to a moist, tender roast chicken is brining. Brining, at its most basic, is simply covering the chicken with a solution of salt and sugar and water and letting it sit.
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