Breast at 80 degrees: Poaching · 349

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. Look for pale pink flesh without grey patches; air-chilled birds usually hold better texture. Colour, sinew, where the fat sits, and thickness are what you check before you pay. Ask for the thickness that matches “Poaching.” Use 80 degrees and 80 when you cook. Salt after you know the job. Do not play with undercooked meat.

Cook Breast to 80 degrees and serve it as “Poaching.” The other figure to watch is 80. Do not time a hard-working muscle like a thin steak. Colour before heat is not doneness. 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.