Article posted on FOOD&WINE . We're glad she stresses the benefits of cooking chicken correctly. We've been using this technique forever, as many do. No one likes dried out chicken with the texture of sandpaper. By Stacey Leasca First and foremost, Ina Garten is a national treasure, and we trust everything she says. So, when she says to undercook your chicken, it’s worth giving a go. “No one wants to serve dry chicken, so these are my tips for flavorful, moist chicken breasts,” Garten captioned a recent Instagram video. “Cook the chicken with the skin on, undercook it slightly, and let it rest (and keep cooking) under a sheet of aluminum foil. You won’t believe what a difference this makes!” Importantly, Garten noted it’s a good idea (we say critical) to have a meat thermometer handy if you want to attempt this for yourself. “If you have a meat thermometer, take the chicken out when its internal temperature reaches 155 to 160 degrees,” she wrote. “It will keep coo
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