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In Reply to: Chicken breast in comp posted by Mich Mike on July 10, 2011 at 15:05:50:
I have judged white meat in competitions, and if it is juicy and flavorful, it scores well. Usually, though it seems to be dry. I can't help you on the cooking because I haven't figured that part out.
It doesn't seem to matter whether it has bones or not. Moisture is the key.
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