In a culinary revelation that will resonate in kitchens across the nation, five acclaimed chefs have unanimously identified the single most crucial ingredient for preventing dry, flavourless chicken. The consensus emerged during an investigation by fearless foodie and YouTuber Danny Kim, who sought professional advice to solve a common home-cooking dilemma.
The Universal Culinary Truth: Salt is King
Despite advocating for diverse cooking methods—from poaching and pan-frying to roasting—each culinary expert interviewed by Danny Kim pointed to the same fundamental kitchen staple: salt. Their shared wisdom, reported by the Express, underscores that technique varies, but proper seasoning is non-negotiable for succulent poultry.
Chef Ashish Alfred championed a gentle poaching method. "Most people are grilling it, or they're pounding it and then breading it and frying it...we're poaching it so we're actually cooking it in liquid," he explained. His approach involves creating a court bouillon with cold water, sliced vegetables, white wine, peppercorns, and, crucially, salt, gently warming the chicken through in this aromatic bath.
A Spectrum of Salty Techniques
The chefs' applications of salt, however, showcased remarkable creativity. At Carusco's Grocery, Chef Matt Adler first tenderises the chicken with a spiky hammer before dusting it with a seasoning blend. This mix features salt alongside paprika, cayenne, onion powder, garlic powder, and chicken powder. He then pan-fries the chicken in olive oil and butter with shallots and mushrooms.
For Chef Vijay Bhardwaj of Dhmaka, the secret lies in a brine. His recipe calls for an "equal amount of salt and sugar" dissolved in water. The chicken soaks in this salty-sweet solution overnight, ensuring deep seasoning and moisture retention before it hits the oven for roasting the next day.
Treaonne Allen, known as 'Chefchefe', incorporates salt into a vibrant ginger scallion sauce. This zingy accompaniment, combining ginger, salt, scallions, oil, and a hint of chicken bourguignon flavour, adds both moisture and a powerful taste dimension to the finished dish.
The Simple Wisdom of a Michelin Star
Rounding out the advice was Michelin-starred chef Mitsunobu Nagae, who offered a more streamlined philosophy. "Some chefs make a brine, but for me it takes too much time. For me I just season with salt," he confessed. He then seals the seasoned chicken in a bag with butter, thyme, garlic, truffle oil, and chicken stock, cooking it gently in a water bath.
Beyond these five experts, additional advice came from Erin Clare, who emphasised the importance of timing. She recommends letting chicken stand at room temperature for at least 15 minutes before cooking, or using that time to brine it. This step helps the meat cook more evenly, preventing the outer layers from drying out before the centre is done.
The collective insight from these culinary professionals is clear: mastering chicken is less about a single, perfect recipe and more about understanding the foundational role of salt. Whether through a slow brine, a seasoned crust, or a flavourful poaching liquid, this humble ingredient is the universal key to transforming a potentially dry and disappointing meal into a consistently juicy and delicious centrepiece.
