in several pots.
Check doneness in each component. Chicken should reach a safe internal temperature of 165°F, measured in the appropriate thickest part with a food thermometer. Browning is not a substitute for checking the center. Follow the correct temperature guidance for other proteins.
Finish and serve without undoing the texture
Move finished vegetables off the hot pan if they are cooking faster than the rest. Add a fresh finishing flavor at the table instead of pouring a wet sauce over everything too early. Herbs, lemon or a small amount of dressing can be enough.
Refrigerate perishable leftovers promptly in
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