Thanks David!
Typically I cook chicken and save the breast for last - not because it is the best, but because I have to choke down cottony chicken, and have to try to figure out what to do with it.
This evening we sliced a breast across the grain, and put it on a slice of my wife's homemade thyme bread topped with Bradley smoked cheddar (mild). My wife's comment was "
OMG, it's moist!" I was pleased and flattered that she liked the SRG cook so much, but the implication is clear "
Dear, sorry to say this but your prior chicken sucks"
The breast was moist and tender, even on the day after spending the night in the fridge - best chicken breast I've ever eaten. I am totally sold on the SRG for doing birds, and can't wait to try it on a Thanksgiving turkey.
