Here is the real truth about chicken. Restaurants “kill” chicken to the point where its dried up and inedible. We live in a culture where your grandma cooked her chicken to the point it was drier than a popcorn fart. There are cultural misconceptions that our beloved protein is dangerous and must be fire ladened to the point where it lacks moistures and the enjoyment of flavor. The conception is we must overcook chicken to keep diners safe from salmonella. This is simply not the truth. The truth is that food factories produce illness through mishandling and incorrect storage. We believe in buying our chicken from reputable sources that feed them healthy diets (free range, steroid free, antibiotic free), provide them clean living environments, and process them in clean facilities. The real facts are that produce caused nearly double the amount of salmonella illnesses than poultry in 2009. In reality, salmonella was not even the most prominent illness from poultry, clostridium perfringens was!
You know that redness on the thigh bone? It’s not necessarily because the chicken wasn’t cooked properly. Modern chickens are slaughtered at very young ages meaning that their bones are not fully calcified. They are soft and porous so as the meat is cooked, pigment will come from the bones and remain in the meat. To stop this, you must cook the meat well beyond the FDA recommended 165° F (which in itself is extreme but that is a whole different blog).
The result? Tough, dry, flavorless meat. Remember to account for carryover cooking; On a chicken breast it can be 5-7 degrees and on a medium sized roast it can be as high as 30 degrees so be prepared with your thermometer. This is why we recommend cooking with a sous vide. We use the Sansaire Sous Vide. This is a home versions but they work so well we use them commercially everyday and they are super affordable.
For the love of the chicken, PLEASE stop the chicken overcooking Madness!