9 mistakes to avoid when cooking chicken, according to chefs:
, for example—chicken, for whatever reason, hasn’t inspired the same fervor. No one gets as excited about it.
Because of chicken’s lower fat content, you have to nail the cooking times and technique exactly or else you’ll end up with dry, stringy meat. Furthermore, chicken needs to be fully cooked to 165 degrees due to salmonella concerns—your move, We’re going for juicy chicken, and juiciness comes from locking in water content. When chicken, or any meat, is previously frozen, this can dry it out. Look for the “fresh, never frozen” label on packaged chicken, but sometimes you can’t even trust that, says James Wilschke, the executive chef at “I’m sure there are grocery stores that are overstocked on product and if they don’t want it to spoil, they might freeze it to just extend the life of it,” he says.
in Los Angeles disagrees, kind of. “[Thighs] will come out the moistest,” he says, “but cooking a boneless, skinless, butterflied breast cutlet will cook evenly and quickly.”
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