Try “Carryover Cooking” with your Chicken this Holiday Season
Most home cooks strive to fully cook chicken before removing it from heat, but many chefs recommend slightly undercooking it and allowing it to finish cooking during the resting period. Known as carryover cooking, this technique prevents overcooking and enhances juiciness and flavor. Experts like Ina Garten, Gordon Ramsay, and Thomas Keller use this approach for perfectly tender, evenly cooked chicken.
The Science of Residual Heat
When chicken is removed from heat, it doesn’t stop cooking immediately. Instead, carryover cooking allows residual heat to raise the internal temperature by about 5–10°F, reaching the safe internal temperature of 165°F without overexposure to direct heat. ThermoWorks, a leader in temperature measurement, recommends taking chicken off heat at 155–160°F and letting it rest, allowing it to reach the ideal doneness while retaining moisture.
Juicier, More Tender Chicken
Chicken is particularly prone to drying out, especially lean cuts like the breast. By removing it from heat slightly early and letting it rest, moisture stays locked in, resulting in a juicier bite. This process also allows proteins to relax, which reduces juice loss when slicing.
Ina Garten pulls her chicken from the oven at 155°F, covers it with foil, and lets it rest for 10 minutes, allowing it to finish cooking gently and preserve its juices. Gordon Ramsay and Thomas Keller also advocate for this method, emphasizing that resting enhances both juiciness and flavor.
Achieving Even Texture and Enhanced Flavor
Undercooking slightly and resting promotes even cooking from edge to center. If cooked to 165°F on the heat source, chicken’s outer layers often dry out before the center is done. Removing it a few degrees early, allowing a gradual rise during resting, results in a tender, evenly cooked texture.
This method also enriches flavor. Thomas Keller notes that the resting period allows seasonings and marinades to penetrate more deeply, creating a fuller, more developed taste.
How to Perfectly Rest Chicken
- Remove from Heat Early: For chicken breast, remove it at 155°F–160°F, allowing carryover cooking to bring it to 165°F.
- Cover Loosely with Foil: Rest chicken on a plate or cutting board, loosely covered with foil to retain warmth without trapping steam, which could soften crispy skin.
- Allow 5–10 Minutes of Resting: Smaller pieces benefit from 5 minutes, while larger pieces or whole chickens should rest for 10–15 minutes.
- Slice and Serve: After resting, slice the chicken. You’ll notice it retains more moisture and flavor than if cut immediately.
Expert Chefs Know Chicken
This holiday season, as you prepare boneless chicken breast, bone-in thigh or a whole roast Jidori chicken, heed the sound advice of chefs like Ina Garten, Gordon Ramsay, and Thomas Keller by slightly undercooking and resting your chicken. This carryover cooking technique guarantees a juicier, more flavorful result. It also gives you time to enjoy a glass of wine with guests while your meal finishes cooking and resting!