As a North American child, I grew up with hideously overcooked chicken and turkey from cheap supermarket freezers: the skin was always a crunchy mess of solid c

As a North American child, I grew up with hideously overcooked chicken and turkey from cheap supermarket freezers: the skin was always a crunchy mess of solid cellulose and burned glazes, the dark meat was a brown pile of fibrous sludge, and the dry breast meat had the only bearable taste and texture (and only after adding sauce...) After I learned how to cook for myself, chicken became a completely different, wholy enjoyable food.