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Reply to "How to cook a flavorful and tender chicken breast?"
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[quote=Anonymous]Okay, here's the deal. BLSL chicken loses moisture very easily, more easily than it cooks. There are various ways to retain the moisture. The easiest way is to keep the moisture in the cooking area while cooking the meat to the the moisture is not just evaporating into the hot oven. You can do this with the nature skin (cook in the skin, then take the skin off to serve), by making a pocket of parchment or foil to hold the moisture in, by covering with a sauce or marinade of some sort (which is essentially indirect heating as the sauce will lose its moisture while keeping the direct heat away from the surface of the chicken) or by adding more moisture, such as brining. All good techniques, but all just different ways to keep the moisture from leaving the chicken and evaporating into the heat. For more details, see: [url]http://busycooks.about.com/od/chickenrecipes/a/howtocookchixbr_2.htm[/url][/quote]
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