You Have Never Eaten Such a Chicken! Sausage Technique! Juicy CHICKEN!

You Have Never Eaten Such a Chicken! Sausage Technique! Juicy CHICKEN!
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Chicken So Juicy, You’ll Think It’s Magic: Sausage Technique Recipe

This isn’t your ordinary roast chicken! This recipe uses a unique “sausage technique” to ensure the most incredibly juicy chicken, even the dreaded dry breast meat. It’s a method so good, you’ll swear you’ve never had chicken this flavorful and tender before.

Here’s why you’ll love this recipe:

  • Ultra-Juicy Chicken: The secret lies in injecting the chicken with a simple brine solution. This infuses the meat with moisture from the inside out, guaranteeing juicy results every time.
  • Flavorful and Customizable: The marinade uses a combination of sour cream, mustard, and your favorite sauce to add tons of flavor.
  • Low and Slow Cooking: Cooking at a low temperature for an extended period allows the chicken to cook evenly and gently, preventing dryness.
  • Perfect for Beginners: The recipe itself is very straightforward, with minimal prep work and easy-to-follow instructions.

Ready to try it? Gather your ingredients and let’s get cooking!


  • 1 whole chicken
  • 150 ml cold water
  • 1 tsp salt
  • Medical syringe
  • 2 tablespoons sour cream or yogurt
  • 1 tablespoon mustard
  • 1 tablespoon of any sauce you like (BBQ, teriyaki, etc.)
  • Salt, garlic powder, and other seasonings of your choice


  1. Prep the Chicken: Pat the whole chicken dry and remove the backbone. You can either remove it completely or simply cut it down to lay the chicken flat.
  2. Make the Brine: In a bowl, mix together the cold water and salt.
  3. Inject the Chicken: Using the medical syringe, inject the brine solution all over the chicken, paying special attention to the breasts.
  4. Marinate: In a separate bowl, combine the sour cream, mustard, sauce, salt, garlic powder, and any other seasonings you like. Massage the marinade all over the chicken, ensuring it’s well coated. Cover and refrigerate for at least 1.5 hours, or up to overnight for even more flavor.
  5. Low and Slow Cooking: Preheat your oven to 90°C (194°F). Transfer the marinated chicken to a baking dish. For added convenience, you can insert a thermometer probe into the thickest part of the breast. Bake for 1 hour and 40 minutes, or until the internal temperature of the chicken reaches 65°C (149°F).
  6. Crisp it Up: Increase the oven temperature to 200°C (392°F). If needed, add a little water to the bottom of the pan to prevent burning. Continue cooking the chicken for an additional 20-25 minutes, or until golden brown and crispy on the outside. The internal temperature of the chicken should reach over 80°C (176°F) at this point.

Enjoy! Let the chicken rest for 10 minutes before carving and serving.


  • Don’t have a medical syringe? No problem! You can marinate the chicken in the brine for longer (around 4 hours) to achieve similar results.
  • This recipe is easily adaptable. Try using different marinades or sauces to create your own unique flavor combinations.
  • Leftover chicken can be stored in an airtight container in the refrigerator for up to 3 days.

With its incredibly juicy texture and flavorful taste, this sausage technique chicken recipe is sure to become a new favorite in your household!

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About the Author: Jenny Kristy

Spice Seeker, Recipe Weaver, Nomad Chef |With a passport bursting with stamps and a pantry overflowing with global spices, Jenny Kristy isn't just a cook, she's a culinary nomad. Her travels fuel her passion, transforming exotic flavors into recipes that tantalize and transport. She weaves magic in her kitchen, sharing her adventures through meals that whisper of Marrakesh markets and Tuscan trattorias. From teaching sushi to whipping up Moroccan masterpieces, Jenny ignites wanderlust and connects cultures, one delicious bite at a time.

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