The challenge of cooking chicken lies in how to cook it well done, yet not allow it to dry out. The best solution is to stop the actual cooking process 3-4 minutes before the chicken is technically “done.” Remove the chicken from the oven when, at the thickest part of the cut, the interior is still slightly “raw.” Then let it “rest” in a warm area for 7-10 minutes. During that rest period, the residual heat from the cooking process will continue moving through the protein, cooking it, yet not overcooking it. The result will be chicken that is well done, but still moist and juicy. See more of Chef Carl Thorne-Thomsen's work by visiting storykc.com.