There's a lot of good replies here, but the one you really need to pay attention to is a accurate meat thermomitor, it takes the guess work out of cooking all your meat, really good info here, not to metion a really good rib recipe!!
Super_Dave wrote: I knew brining would come up in the conversation. And IMO, a huge waste of time for store bought chicken. People of that camp might be unaware of how much liquid is pumped into our meat for weight. These things show up to the meat counter fully injected.
Not always true. I'm a pit master, and I brine all poultry before cooking it. To the OP, try it before you let someone shoot you down. Brining is the "trick", as you asked for 4 pages ago.
As a minimum, use sea salt and water, you can add garlic, clove, bay leaf, or anything that you like. The biggest thing is, try it.
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