Instructions: Note from Kaylin (Real Food For Real People): The biggest culprit of dried out chicken, is over cooking. Folks are so worried that they will be eating underdone poultry, they cook it much longer than necessary. There are a few things you can try to make it more tender. First invest in a meat/poultry thermometer. They are not expensive, and most have markings on them to let you know the correct temperature meat/poultry should be cooked. Next, if you are adding shredded chicken to a recipe, first cook it overnight in a crock pot. I use whichever chicken is on sale- for example, last night I put ten pounds of legs/thighs into my crockpot, and today I will use some of the meat, and the broth to make chicken & noodles, while the chicken which is not used, will be divided into zip baggies and frozen until it is needed in another recipe.

This makes very tender chicken, with very little fuss. If you are broiling, frying or barbecuing your chicken, try par-boiling it in just enough water to cover the chicken, and add 1 Tbsp. white vinegar to the water. This will tenderize the chicken, and the chicken will require less time to cook once you are broiling, frying or barbecuing it, taking much of the guess work out of it.

The last thing to try, is to bake your chicken in your choice of sauce. Use the thermometer to test for doneness, as the color can change with the color of the sauce.

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