HOW TO COOK JUICY CHICKEN EVERYTIME: The secret behind why so many people are doing it all wrong.
White. Dark. White? Dark? No matter what you prefer, no one likes it DRY!
Typically it would make sense to cook the larger pieces first, breast, thigh, legs, then wings. The larger the piece the longer it will take to cook. Right? Wrong…..
White meat cooks faster then dark meat! Why you ask?
The reason dark meat eaters prefer dark over white is its higher in fat content. The legs and thighs have more blood and oxygen flow since they are used more then the breast, resulting in a longer cooking time.
So next time you are cooking, rethink what piece of chicken you are throwing on first.
And if you have trouble with dry meat, buy yourself a thermometer and remove chicken once it reaches 160 degrees. See carry over cooking for more information on juicy chicken!
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