Skill 9 of 16

Chicken cooked all the way

Juicy in the middle and safe to eat, every time.

What it means

Pat dry

Patting dry means pressing paper towels onto food to soak up the moisture on its surface. Wet food steams instead of browning, so this is how you get a good sear and crisp skin.

How you’ll know: The surface feels tacky, not wet, and the last paper towel comes away barely damp.

Golden brown

Golden brown is the color of good toast, somewhere between yellow and light brown. It means the outside is cooked and crisp but not burnt.

How you’ll know: It looks like toast and smells toasty; dark brown with a bitter smell means it went too far.

Rest

Resting means letting cooked meat sit for a few minutes before you cut it. It keeps cooking gently, and more of the juice stays in the meat instead of running onto the board.

How you’ll know: Loosely covered with foil, it stays hot, and very little juice runs out when you slice it.

Food safety: Chicken is done at 165°F in the thickest part. A thermometer is the only sure check. Without one, cut into the thickest piece: it should be white all the way through, with no pink.