We share with you the secrets for tender, juicy chicken, from bone-in, skin-on breasts to boneless, skinless cutlets.

It's no secret that most Americans prefer white meat to dark meat chicken. Meat from the breast is lean and tender and can be delicious. Of course, because white meat contains very little fat, it can be tricky to prepare. The challenge is to keep moisture in while cooking delicate breasts.
In How to Cook Chicken Breasts, the editors of Cook's Illustrated share with you the results of many trials and errors in the test kitchen as they cooked bone-in, skin-on breasts as well as boneless, skinless cutlets. All the recipes in this easy-to-use book (packed with more than 40 recipes as well as hand-drawn illustrations and step-by-step instructions) were put through the rigorous Cook's Illustrated testing process. Along the way, our test kitchen made some interesting discoveries:
For grilled breasts that are nicely browned (not burned) and cooked through to the bone, you must sear the chicken parts over a hot fire, then move them to a cool part of the grill to cook through. The key to supercrisp skin? Slash the skin before broiling. And our test kitchen repeatedly discovered that brining (soaking raw chicken breasts in a saltwater solution) helps retain moisture in this delicate meat whether it's being grilled, broiled, or roasted. Brining—like many of the methods recommended in this book—can make the difference between good chicken breasts and great ones.