this post was submitted on 11 Sep 2024
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And for even juicier chicken, directly inject cranberry juice using a needle and syringe. You can use other juices, but IMO, cranberry goes best with chicken.
For outrageously juicy chicken, sous vide to 155-160F directly in cranberry juice (no vacuum bag). This may bring the chicken beyond many people's juicy limits, so I suggest trying the other two recipes first to gauge your personally acceptable limit of juiciness.
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