Trivia in the Kitchen, Number Fifty-Four!

Want to know a surefire solution for juicy white meat in your roasted chicken?    During the “resting” phase (the 10-15 minutes you wait before slicing/carving the full roasted chicken), rest the bird breast-side down.  This will allow all of the juices to flow back down and accumulate in the chicken’s breast.  Easy peezey!

Source: Phillip May, in How to Break an Egg by the editors, contributors and readers of Fine Cooking magazine (p. 222).


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