1.   And each time I checked, the fork pierced the meat more easily.

2.   Chicken is done when juices run clear when meat is pierced with a knife.

3.   If you pierce meat to insert cloves of garlic, you will lose juices.

4.   Juices should be clear, not pink, when meat is pierced.

5.   Pierce meat at close intervals with the tip of a small sharp knife.

6.   They pierce meat, and flavor and juices are lost.

7.   You must also take care not to pierce the meat, or it will be less juicy.