Chicken

Everyone loves chicken, it's a backyard staple and chicken has displaced beef as the top grocery store seller. But chicken, especially white meat, is also the blandest and easiest to overcook. Here are a couple tips to improve your chicken:

Cook it to the right temperature. White meat is done at 160°, dark meat should go to 180°. Remember, food continues to rise in temperature AFTER it's removed. Moist white meat dries out only a few degrees warmer than 160°.

Use a brine with white meat to help it retain moisture. It also increases the temperature-window for retaining moisture within the chicken.

A marinade is also a great way to impart some additional flavor to white meat.

Go ahead and cook up those thighs. Sure they're dark meat, and they have a little more fat, but for sheer flavor, they are superior to breast meat.

Whole chickens in general have a lot more flavor, and they retain more moisture than individual pieces.

Chicken is usually best when cooked at a temperature between 300 and 350 degrees.