No More Dry Chicken Breasts!

No More Dry Chicken Breasts!
Perfectly juicy and tender chicken with crispy skin for weekday meals
#becauseittastesgood

How to find the minimum temperature in your meat:

My original bone-in chicken breast technique that uses the oven:

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My cooking classes in the Boston area:

[dtaus]

My kids just devoured this chicken and it was a smashing success. This is by far the best chicken I've ever cooked. I love how you're turning good home cooks into great ones. Thank you Helen.

[patrickknight]

I have 28 years of culinary experience. The thing I love about cooking, I always learn something new! Great channel, Helen.

[thinklikeachef]

This is the best cooking channel on YouTube. So much great info packed into a short time. Solid culinary knowledge and the q&a section is a plus!

[genericusername]

"any idiot"

mademoiselle, your belief on me gives me hope

[amberdragonfly]

This is very similar to an article I found on how to cook moist chicken breast. It used skinless breast, but still seems to work well. Dry and season, and sear one side in the skillet with oil and butter on about medium high for a minute or two. Flip over, cover, and turn the burner to low for 10 minutes no peeking (super important!). Then turn off the heat for another 10 minutes while maintaining the cover. I've been pleased with the results when I've used it. But I'm looking forward to trying yours and I love the skin on.

[Markenheimer]

You're an amazing teacher who cuts to the chase!

[Loke]

Just did this per these directions. I was concerned at first because the chicken appeared to be steaming and releasing a lot of juices but once the 10 minutes passed I raised the heat and it eventually crisped up. I never dreamed of stopping at 125 before but it was perfectly cooked after the rest.

[forabug]

Gosh this a brilliant technique! Thank you for figuring this one out! Now I see why you would serve this to Thomas Keller!

[Deweysurbey]

PLACE HOLDERS!?!? I have always struggled with these open pan spots charring and smoking off with my cooking. Brilliant carrot idea. Loved the recipe Thank you!

[dfillin]

Hi Helen, Thank you! This looks fascinating and I'll try it. You present well and present clearly. I'm now making travel videos to teach at distance and I've learned more just by watching your videos.

[Teledible]

Exactly my thoughts! Its so easy to cook a dry aged blah blah wagyu steak but man perfectly cooking a chicken breast requires the utmost of skills and understanding of cooking technique. From the dry brining in the fridge uncovered to dry out the skin whilst perfectly seasoning the insides and even changing the texture of the meat to cooking till the proper temperature of 140F or 60°c where I’m from. Thomas Keller would be impressed for sure!

[DaveN]

One reason duck can be cooked to more rare is that their feathers are much harder to pluck. During processing their carcasses are scalded to loosen the feathers. This reduces the possibility of skin contamination. But otherwise, I agree with you, 160F is from the 1950s (as so many US ideas on food safety are).

[gordonhamnett]

Love the detail. Therein lays the "devil"! Will try this very soon. My local super-markets only sells boneless/skinless or bone-in with skin so I will remove the bone- no problem.

[Dufffaaa]

#realcomment Hi Helen. I just tried
this recipe and it turned out fantastic. It will be my go to method from now on. But I'm bit confused when it comes to understanding the the reasoning behind some of these steps:

*1.* Why start at high heat? Why not medium low all the time?

*2.* Why do you cover the chicken with a lid? Wouldn't covering cause steaming which would reduce the browning? Wouldn't it be better that instead of covering the chicken, you flip it at one point, letting the other side brown as well while the heat penetrates into remaining uncooked meat.

*3.* Why don't you pound thicker breasts in order to eliminate need for an oven?

[ayutonk]

Not easy to find cooking videos like helen's. Everything explained in detail, with reasons behind every step. Many other cooking videos are for watching people cooking, not for reproducing the recipe. 😅

[ddoyle]

James Beard famously said that he prefers his chicken to be slightly pink. I am in the same camp. An over cooked chicken breast is a terrible thing. The final obstacle to a perfect chicken is finding a way to roast a whole one where the white meat is succulent and the dark meat is completely done.

[salavalos]

Thank for explaining the temps
Great video!
Thanks for posting!

[annhutcheson]

So thankful to have found this lovely lady. I have made Thomas Keller’s Chicken, and while delicious, cooking an entire bird is too much for empty nesters, without the children and grandchildren present. So the breasts technique just demonstrated is especially useful for singles or smaller families. ❤️

[denniserrolhawley]

I consider this to be the best way to cook chicken breasts!!!!

[MHarenArt]

Just found your channel. I'll be looking at ALL of your videos. Even people who are good cooks (like I am) there is always something good to learn! I will be trying your Breast method very soon!!! You are a delight to watch and listen to! Thank you for sharing!