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The best way to season chicken?

I have exhausted every way possible of trying to seasons a whole chicken only to end up with flavorless breasts!

From brining, to vac tumbling, to injecting-- I am still getting an unsatisfactory product.

I honestly believe that the only way to get the breast seasoned all the way through is to simply cut up the whole chicken into pieces.

My question is simply.. what to do from there? Brine? Marinade? Dry Rub? Paste? Vac Tumbler? How do you guys season your chicken to perfection?

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    1. re: magiesmom

      Yes, buying quality chicken helps. Dry brining also helps a lot - salt the chicken well (inside and out), wrap it tightly and let it sit in the fridge for a couple of days.

      1. re: biondanonima

        This. Except I would add: if you want super crispy skin unwrap it 24 hours before roasting.

      2. re: magiesmom

        Agreed, buy a better chicken, organic, pastured, not just regular ol' chicken.

        1. re: magiesmom

          Defianetly buy a good bird. I don't have much use for Supermarket birds anymore.

        2. thoroughly coat the outside and under the skin with fresh herb butter and spices, stick some aromatics in the cavity and under the bird when it cooks

          1. I've found that my chicken breasts always come out the most moist when i pat them dry, coat them in a bit of olive oil, and then rub on the spices!

            1. It does help to season under the skin as well as on the skin. Also, if you have time to allow the flavor to sit on the bird before cooking also helps.

              1. Isn't this what sauce is for?