When preparing a whole chicken carcass, many housewives face a number of problems.
So, even if you salt and pepper the chicken and add grill spices, there is a high risk that the inside of the bird will be under-salted and therefore tasteless.
The solution to this problem is usually to marinate the chicken for several hours.
Obviously, this is not a quick process. Considering the fact that baking in the oven will take about the same amount of time, the need for an alternative becomes clear.
Fortunately, it has long been found - an ordinary syringe will come to the rescue in such a situation.
Fill a cup with boiling water and add 3 heaping teaspoons of salt and about a teaspoon of other seasonings that you traditionally use in cooking.
It wouldn't hurt to put a couple of cloves of garlic through a press either.
Strain the resulting "filling" and fill a syringe with it, then inject the spicy liquid into the meatiest parts of the chicken - the breast, thighs, base of the wings. Usually 4-5 such injections are enough.
In addition to the fact that the bird will be salted not only on the outside, but also on the inside, it will come out incredibly juicy.
