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Hot breast juicy meat

According to the USDA, Americans consume an awful lot of chicken each year—we're up to about 90 pounds per person annually. I get it. Baked, roasted, braised, and fried chicken are inarguably delicious. Poaching, by comparison, can seem bland.
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How to Poach Chicken Breasts That Are Juicy and Delicious, Every Time

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How to Poach Chicken Breasts That Are Juicy and Delicious, Every Time | Bon Appétit

Real Simple Sleep Awards: 11 picks for a good night's rest. Yes, the bones add more flavor. Yes, skin too adds flavor and texture. Yes, bone-in chicken is almost always cheaper. And yet, though I will remain on Team Chicken Thigh forever, the ease and speed of a blank canvas remains eternally appealing. Chicken breasts are healthy, quick and can take on any flavor. And with the right tips and techniques, you can avoid the rubbery, flavorless chicken breasts of all our collective nightmares.
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Cold-Start Your Way to the Tenderest Poached Chicken

When should you salt meat before cooking it? A writer tests the two prevailing—and diametrically opposed—approaches to find the best method. When I started working in restaurants more than 10 years ago, I was taught to season meat with salt and pepper well before cooking. Ideally, a whole chicken would be seasoned a full 24 hours before it was roasted, because salting so far ahead of time, I was told, gives the meat more flavor. When you work in a restaurant, you learn by watching carefully, asking the right questions and following instructions.
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Chicken breasts are extremely versatile and there are thousands of chicken recipes in the world. Learn our four favorite methods of cooking chicken and you will never be stumped at dinner time again. Sprinkle spices generously over chicken breasts.
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