One of the things that people tend to get wrong the most is cooking chicken breast. The breast is lean white meat, so it doesn’t have the same amount of fat that the legs and thighs have.
Consequently, you need to make sure that the breast is cooked just done, but not more than that. Doing it this way will ensure that the juices don’t get pushed out of the piece of meat.
The best way to make sure you get the right doneness is to use a meat thermometer inserted into the breast. The breast should register 165 degrees.
When the chicken is at that temp, note how it feels. Over time, you can estimate doneness from experience.
But, what about Roasting a whole chicken?
Roasting a whole chicken should result in similar results if you follow the internal temperature guide. You should have an even, more moist breast since the breast will be attached to the bone, and the bone will help keep it from drying out.
But, what about stews and braises?
This is where the exception to the rule exists. When you are braising, you are cooking for a long period of time in a moist environment. So…with this method, you will cook the breast past the 165 degrees, but long enough that the chicken is tenderized from a long cooking period.
Hope this makes sense… If you have any specific questions, leave a comment and we’ll get to it as well!