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).

Advertisements

Tags: , , , , , , , , , , ,

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


%d bloggers like this: