Your chicken is comprised of muscle tissue, and slicing it “against the grain” means that you are slicing perpendicular to the alignment of muscle fibers in the tissue. Doing this makes meat more tender and easier to chew and digest. This is a technique especially useful for tougher cuts of meat (like skirt steak) but can be used just as well on chicken, pork, and lamb. This tutorial will direct you on how to find the grain, and then cut against it for the most tender, delicious and attractive result. Winner, winner, chicken dinner!
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