Chicken Breast
supreme (with wing bone attached)
The breast is the least-worked muscle on the bird — a pectoral muscle designed for sustained flight in wild fowl, but effectively vestigial in farmed chickens. This lack of exercise translates to white, mild, lean meat that cooks quickly but is highly susceptible to overcooking. At 72°C internal temperature it is safe and juicy; at 80°C it becomes dry and chalky.
Clean, mild and neutral. Takes on the flavour of whatever it is cooked with. The absence of strong intrinsic flavour makes it a good vehicle for marinades and sauces.
Smooth and firm, with a tight, even grain. Properly cooked: moist and yielding. Overcooked: dry, stringy and chalky. The texture difference between 72°C and 80°C is dramatic.
Refrigerate for up to 2 days. For longer storage, freeze flat in a single layer. Thaw in the refrigerator overnight, never at room temperature.
Remove the tenderloin if present and cook separately — it cooks faster. Butterfly thick breasts for even cooking. Brine in a 5% salt solution for 30 minutes to improve moisture retention before grilling. Season well and do not overcook.