HEY, HERE ARE

HEY, HERE ARE MY PROFESSIONAL TIPS TO PERFECTLY COOK A CHICKEN BREAST. BUT FIRST, YOU THE MOST DELICIOUS THING YOU CHICKEN STOCK. PLACE IT INTO THEN YOU'RE GONNA CHEESE RINDS. I HAVE PARMESAN AND GRANA PADANO. A LITTLE COLLECTION OF RINDS LIKE THIS IN MY FREEZER. GONNA PLACE THIS OVER MEDIUM BURNER AND REDUCE THIS AND TO KEEP WE'RE GONNA SEASON BOTH SIDES OF OUR CHICKEN BREAST WITH KOSHER SALT AND BLACK PEPPER. PARMESAN BROTH IS REDUCING, YOU'RE GONNA PREHEAT MEDIUM TO HIGH HEAT. COUPLE TABLESPOONS OF OIL. OIL LOOKS ALL SHIMMERY AND HOT, YOU'RE GONNA LAY YOUR CHICKEN BREAST. THERE'S ONE SIDE IS LIKE THIS. THIS SIDE DOWN FIRST. YOU WANT IT TO SIZZLE RIGHT AWAY IF IT DOESN'T, THIS BACK UP WHEN IT DOES. NOW, YOU DON'T SCREAMING HOT. YOU JUST NEED SO THIS SIZZLES THE WHOLE TIME IT'S IN THE PAN. THREE TO FOUR MINUTES, IT'S GONNA LOOK LIKE THIS. DARKER IF YOU WANT, RIGHT HERE. YOU'RE GONNA FLIP YOUR PIECE OF CHICKEN. IT'S GOING STRAIGHT DEGREE UP. BUT ONCE YOUR STOCK HAS REDUCED BY HALF, LITTLE BIT MORE. YOUR PARMESAN RINDS AND SOFT AND CHEWY. EAT THEM IF YOU'RE GONNA TURN THE HEAT OFF, PUT IN A LITTLE SPRIG OF THYME. THIS IS GONNA GIVE US MORE FRESH, THYME FLAVOURS ALL DAY COOKED TIME FLAVOUR. WHEN YOU COOK IN A RESTAURANT THAT SERVES CHICKEN, YOU KNOW WHEN BY TOUCHING IT. BUT SINCE YOU DON'T, YOU'RE GONNA RELY ON YOUR MEAT THERMOMETER. AND WE'RE LOOKING FOR A TEMPERATURE OF 155 DEGREES FAHRENHEIT. LITTLE BIT SCARED OF 155, TO 160, BUT DON'T GO ANY HIGHER. CHICKEN REST FOR WE DO NOT WANT TO WASTE THIS. ACT. WIPE OUT ANY EXCESS OIL, TURN YOUR BURNER AND YOU'RE GONNA PARMESAN BROTH. TO PICK UP ALL THIS GOLDEN FOND. REDUCE THIS JUST SLIGHTLY, IT TO SCRAPE UP OUR BROWN BITS, ABOUT THE SAFE TEMPERATURERS OF CHICKEN. BECAUSE WE ALL KNOW THAT 165 IS THE MAGIC NUMBER FOR SALMONELLA. BUT EVEN ACCORDING TO THE FDA 155 DEGREES FAHRENHEIT, I THINK IT'S LESS THAN TWO MINUTES. DISINFECTS THE SAME WAY AS 165 DEGREES DOES INSTANTLY. AND SINCE WE'RE LETTING OUR CHICKEN REST, IT'S GONNA CONTINUE WE WANNA JUST BARELY GET TO THAT ONE SIXTY-FIVE TEMPERATURE? EVEN I LIKE AT 155, BUT WE DON'T 65 AND THEN SKYROCKET WAY ABOVE 165. WITH DRY CHICKEN. BUT OUR CHICKEN CHANCE TO REST IT'S FULLY COOKED AND IT'S JUICING ALL OVER THE PLACE. PROMISE ME YOU'LL NEVER EAT DRY CHICKEN EVER AGAIN.