Log in Register

Follow Nigella on: Facebook Twitter Vimeo Pinterest

Kitchen Queries

Welcome to Kitchen Queries, where the nigella.com team will answer your cooking or food related questions.  We’d love you to submit some of your recipe problems, dilemmas or queries for us to get our teeth into!

Submit your query

Please note, we are only able to answer questions selected for publication and aren't able to enter into personal correspondence.

Latest Queries

  • Spiced and Super-Juicy Chicken

    Instead of a turkey, could a chicken be brined? It will only be my brother and I for Christmas dinner and a turkey is really too large.

    From the nigella team:

    It is possible to brine a chicken, though some people will suggest it is not strictly necessary as the cooking time for a chicken is fairly short, compared with a turkey, and the risk of the chicken drying out during cooking is very much reduced. However brining does help to flavour and season the chicken, as well as adding moisture, so if you would like to brine the chicken it should be fine.

    You will need to make a smaller quantity of brine (roughly half of the quantity in Nigella's turkey recipe) and as a chicken is smaller than a turkey the brining time will be much shorter. We would suggest brining a 1.8-2kg (roughly 4 pounds) chicken for 3 to 4 hours only. If it is in the brine for too long then it could become too salty. And remember that you won't need to season the chicken with salt before roasting. If you prefer to brine a turkey breast (on the bone) then allow 2 to 3 hours in the brine. 

Need some help in the kitchen?

Ask Nigella

Submit your query

Remember you can use the search bar to delve through our Kitchen Queries archives.