In case you can't tell by now, I love to cook chicken. I know I've mentioned it a few times, and have posted some of my favorite chicken recipes in the past, and have quite a few more in the works! However, I know that bone-in, skin-on chicken breasts can present a bit of a problem to someone who is unfamiliar with cooking them. A couple of the pros of cooking with bone-in meat, are that the meat has more flavor and the meat tends to be more moist; however, one of the cons is that it takes longer to cook, and while the end result is worth it, it is easy to want to cook it for a really long time, with the end result being a dried out, sad piece of meat.
However, I'm going to share with you a step that I do almost every time I cook a piece of meat that has a bone left in.
