STOP Buying Chicken Breasts — Butchers Get Twice the Meat From This for Less

📖 41 years behind the meat counter, all written down: The Old Butcher's Counter, three books on buying meat (At the Counter), cooking the cheap cuts (At the Stove), and cutting, wrapping and keeping it (At the Block) 👉 https://hankskitchen.store Why is your chicken breast always dry and stringy? You're taking it off the heat too late. A butcher explains the one number on the package that nobody explains, and how to keep chicken juicy. I'm Hank. I spent 41 years behind a meat counter cutting up more chickens than I could count. In this video I'll show you how to read the chicken label, cook a breast so it stays juicy, and get two breasts plus a whole lot more for less money. Quick answer: Chicken is safe at 165°F (74°C). Meat keeps cooking after it leaves the heat, so take a breast off at about 160°F (71°C) in the thickest part and rest it 5 minutes; it finishes at 165°F on the plate, still juicy. Tap the thick end to an even ¾ inch (2 cm) and salt it at least an hour ahead. In this video: - "Enhanced", "contains up to…" and retained water on the chicken label (and why air chilled is better) - Woody breast: how to spot a tough breast through the plastic - Boneless skinless vs bone-in, skin-on split chicken breasts - Carryover cooking: pull at 160°F, rest to 165°F - Pounding chicken breast to an even thickness and salting ahead - Resting and slicing chicken across the grain - How to cut up a whole chicken in 5 minutes (8 pieces + a back for broth) Butcher's extra: Don't rinse raw chicken in the sink. It only splashes germs around your kitchen. Pat it dry with paper towels instead. Chapters: 0:00 Why your chicken breast comes out dry #7 Paying chicken prices for salt water #6 Picking the biggest breasts (woody breast) #5 Always buying boneless skinless #4 Cooking it all the way to 165°F on the stove #3 The thick end and the thin end #2 Slicing it the moment it's done #1 Buying breasts in a tray (cut up a whole bird) All 7 in one breath 👉 Subscribe for more old butcher tricks: https://www.youtube.com/@HankElleryKitchen?sub_confirmation=1 💬 Compare the price by weight of a whole chicken with the boneless breasts next to it. What did you find, and does anybody in your family still cut up their own chicken? Watch next: Why Butchers Bake Meatloaf on a Rack, Not in a Loaf Pan (Juicy Every Time) [lin Hank's Kitchen shares traditional kitchen wisdom from an old butcher's counter. Hank is an AI-generated character. Food safety: chicken must reach 165°F (74°C) before serving. Check the final temperature with an instant-read thermometer, and make sure it reaches the full number for anyone pregnant, very young, elderly or unwell. #chickenbreast #butchertips #cookingtips