Unlock juicier, more flavorful white meat with these smart techniques.
By Eric Kim
In the 1723 cookery book “The Cooks and Confectioners Dictionary,” the author John Nott shares a recipe for chicken breasts, in which the skins get lifted and stuffed with grated bacon, anchovies and herbs. According to the Oxford English Dictionary, it’s one of the first written accounts of the noun cluster “chicken breasts” in the English language. It’s also a great way to cook white meat so that it doesn’t dry out.
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