Breast at 80 degrees: Lemon roast breast

Look for pale pink flesh without grey patches; air-chilled birds usually hold better texture. The flight muscle of a bird that does not fly, so it is built from fast-twitch white fibre with almost no fat or myoglobin. That makes it the leanest thing on the chicken and the easiest to ruin: it holds moisture only up to about 65°C, and every degree beyond that is squeezed out.

Poultry must reach 74°C throughout for safety. Brining first is the reliable way to survive that temperature without going dry. Colour, sinew, where the fat sits, and thickness are what you check before you pay. Ask for the thickness that matches “Lemon roast breast.” Use 80 degrees and 80 when you cook. Salt after you know the job. Do not play with undercooked meat.

At the counter, read the use on Breast before the photograph. 80 degrees is the internal heat, “Lemon roast breast” is the dish, and 80 is the stage of the fire. Marbling alone does not split stew from grill. Even thickness matters more than size — butterfly or pound a thick fillet so the thin end is not overcooked by the time the middle is done.