1.   Also, without the benefits of sophisticated genetic engineering, breast meat in Russian chickens was stringy and unappealing.

2.   At Daniel, they hang whole chickens breast side down on a rotisserie so that the drippings pass over the breast meat, keeping it moist while cooking.

3.   Add half the chicken to the oil, and fry until crust is golden brown, about three minutes for breast meat, five minutes for thigh.

4.   But at a finer restaurant, the bird is usually boned, and its breast meat is sliced.

5.   But the breast meat of the HearthKit chicken was intensely creamy and juicy, providing slices that tasted like sheets of velvet.

6.   But there is a simple two-step procedure that not only keeps the breast meat moist, but also makes the legs ultratender.

7.   Carve up the rest of the turkey, slicing breast meat and leaving wings and thighs whole.

8.   For this recipe, and for patties, use coarse-grind, low-fat breast meat instead of some in-house ground-turkey special.

9.   In roast chicken, the breast meat tends to overcook before the legs and thighs, she explains.

10.   Place the knife over the breast meat, positioning it about a third of the way from the drumstick toward the backbone.