What’s the best way to ensure your chicken is moist and flavorful?

I find it can be very easy to overcook chicken, especially when you’re worried you’re not cooking it long enough in the first place. This can result in a dry, overdone piece of meat. Using a meat thermometer to make sure your chicken reaches an internal temperature of 165 degrees is a great way to make sure you’re not overdoing it.

When cooking a whole chicken, a way to pack in moisture and flavor is dry brining it. This is essentially heavily salting the chicken and letting it refrigerate for several hours or — better yet — overnight. Once the chicken is cooked, you’ll be left with a crispy piece of meat that is tender, moist, and packed with flavor. Letting the chicken rest for a few minutes before slicing into it can

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