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Shoutout to the old timer who told me to stop boning out whole chickens by feel
I spent 8 months fighting dry breast meat on my roasted birds before he showed me I was cutting too deep into the bone and losing all the juice. Took me 2 hours of practice to relearn the cut with a proper knife angle and now I hit 165 degrees every single time. Anyone else got a cut they had to unlearn the hard way?
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eric_morgan5910h ago
Read somewhere that most home cooks slice through the joint on a chicken instead of going around it. That extra pressure pushes juice right out of the meat before it even hits the pan. Same thing happens with pork chops, guys saw through the bone and wonder why the loin comes out like shoe leather. I started feeling for the soft spot between the bones with my fingertip first, then let the blade follow that gap. Sounds simple but it changed everything for me.
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