Posts

They’re convenient and, we’re told, more healthy. But there are few things quite as boring or more difficult to prepare well than boneless skinless chicken breasts (BSCB).

 

Here’s the problem: Chicken skin helps to keep the chicken moist and the bones add flavor.

Remove both and what do you have? The potential for dry, tasteless, tough chicken.

But not to worry. Here are two foolproof methods to prepare BSCB so they come out and tender every time—provided that you follow these instructions exactly.

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In a recent post, I asked readers to share their worst barbecue/grilling experiences that could have been spared if they’d had a decent instant-read thermometer.

ThermaPen and Grilled Chicken

Photo credit: ThermoWorks

I loved reading your comments, some of which are so funny you had me laughing out loud. But more than that, I learned that most of our grilling disasters involve chicken.

Grilled chicken should be delicious, moist, tender, and full of flavor. But all too often it turns out bloody raw in the middle or bone-dry and tough as shoe leather.

Here it is: Simple Secrets for Grilling Cheap Cuts of Meat

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