A local restaurant had the best chicken salad and I finally figured out the secret ingredient: tarragon.
Now I always add tarragon to my cs and get raves. I also simmer the whole chicken, then use the broth for other recipes - very budget. Plus a chef friend told me that using both dark and white meat is what keeps the cs moist.
Now I always add tarragon to my cs and get raves. I also simmer the whole chicken, then use the broth for other recipes - very budget. Plus a chef friend told me that using both dark and white meat is what keeps the cs moist.
Unfortunately, while it is raining, the closest Potbelly's is 25 miles away, so I'm out of luck 
