Originally Posted by
goatlady
Breast meat of any bird is always the driest - no fat on breasts of birds, it's all on the legs and thighs, and that fat layer is what keeps the meat moist and tender. I rarely buy/eat white meat just for that reason. Not much flavor either to me.
Yep!
Brining the breasts in a salt-herb solution before cooking kicks up the moisture and flavor factors a bit. I try to pull boneless skinless breasts from the fire while the middle is still a bit pink, and then letting the residual heat finish things. Bottom line is that you've gotta pay attention. A minute too long over the heat wrecks everything.
All best,
Cyberiot
Never try to teach a pig to sing; it wastes your time and annoys the pig. –Robert Heinlein