How can I cook more flavorful Chicken through and through?

One option to consider to add flavour to a chicken is brining. I've personally never brined a chicken, but everytime I come across mention of it in a foodie blog, forum or elsewhere, it always seems to be considered a good way to impart additional flavour into the meat.

Since writing this answer I've followed Nigella Lawson's recipe for Spiced and Superjuicy Roast Turkey which has resulted in fantastically tasty and moist turkey at Christmas every year, to the point where I won't countenance turkey at Christmas without brining it now. If this translates as well to chicken (which I fully admit I should've tried by now!) then it's well worth the time and effort.

Brining works well, but it can take some time. A possibly faster way is to use a marinade injector. They look like large hypodermic needles, and you use them to inject flavoring into the chicken meat before cooking.

Butter, herb mixtures, salty things, and garlic are all very good. Put everything in a blender if you use chunky ingredients.

What kind of chicken are you cooking? I can really taste the difference between a cheap store bought vs Free Range from farmers market/ Butcher - buy the best you can afford.

I usually stuff the cavity of whole chickens with a selection of: Onions, Lemons, Herbs (Thyme, Rosemary) and garlic along with a descent glug of oil, salt and pepper. Then rub the skin with salt, pepper and oil.

Cover the chicken for the first 2/3rds of cooking then remove to brown skin.

Hands down the best way to get the flavor into the meat is by: INJECTION.

I, myself, was skeptical of this method. I tried it out at Thanksgiving and using a Creole Butter injection marinade. To my surprise, it was the best turkey Ive ever eaten. My friends were so impressed.

I highly recommend it. It keeps the meat seriously moist and flavorful. Even the white meat turkey was soft like dark meat, and delicious.

Here is the bottle I used: http://www.brucefoods.com/mystOre/productcart/pc/viewPrd.asp?idcategory=21&idproduct=67

I highly recommend this stuff!

Seconding Rob's suggestion.

Brining is the only way to go with poultry. It will pull the seasonings deep into the meat of the bird and produce a very moist product.

I have used Alton Brown's turkey recipe on chicken with great success. It takes some preparation of course but I won't cook a turkey any other way anymore.

One secret I use is crushed chicken bullion cubes. You can add a couple to your marinade or brine if you're using that approach. You can also just form a paste with a little olive oil and rub this into the meat under the skin. Let it sit for at least a half an hour.

The great thing about this method is that instead of flavoring your chicken with more and more flavors like lemon, Rosemary, or other herbs, you're instead flavoring it with chicken. You can turn the blandest boneless, skinless chicken breast into the most amazing thing. It will taste as good as a skin-on piece of dark meat.

I've had wonderful success simply from spatchcocking and grilling the chicken.

1. Cut out the spine with a pair of shears.
2. With the bird breast up, press down with enough force to break the breast bone.
3. Fold legs and wings over top.
4. Season, and sprinkle with a bit of lemon juice and dust with herbs (provencal mix is perfect)
5. Grill on medium heat, bone side down until almost done (15-20 minutes, watch for flare ups)
6. Flip, on high to crisp up the skin. Let stand.

I generally find that I get better results to slightly undercook the bird, and then finish it in the microwave for about 1 or two minutes before standing. I don't know why, but the bird seems moister.

In addition to stuffing the cavity, I also season underneath the skin.

Starting from the neck, I put my fingers in between the meat and skin to create small pockets. This involves breaking connections between the meat and skin but not actually tearing the skin. I then spread the seasoning in those pockets.

I have discovered that making a paste of butter, salt, pepper and herbs, and rubbing it under the meat, make the meat more flavorful. You separate the skin from the meat by working your hand under the skin where the breast meets the opening of the cavity. Do one side at a time, and be gentle as the skin tears easily. work you fingers over the breast and leg areas. Then take half the paste and rub it over all the meat. If the skin tears I sew it back with toothpics. The meat will absorb the flavors. I do this to my turkeys also.
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I make homemade chicken broth and keep it in the freezer. The person who advised to buy quality chicken is right, you can ask your butcher to help. Then marinate it for 24 hours. (many online recipes in homemade chicken stock, good olive oil, vinegar, fresh lemon, lime, and/or orange juice, garlic, herbes de provence and fresh rosemary.

Then grill, bake or broil it. Enjoy!

I poach chicken for salads and stir fries. Wash chicken in cold water. Place in pan just big in enough to hold the chicken, and cover with water. Heat to boiling. Add one tsp of salt ( rounded for small and heaped for large ) two spring onions and a walnut shell sized piece of ginger sliced.Ginger can be duplicated for traditional flavouring ie sage or thyme. Place chicken in boiling water and top up with more water if needed to cover chicken. Bring to boil for ten minutes. Cover and remove from heat. Leave for 2 hours. Chicken will be juicy, tasty and tender. Wonderful with salads, sandwiches and stir fries. Choose your favourite flavourings but don't overdo them Of course, use the liquid for soup.