If anything browns too fast, shield it early with foil. | Always trust the thickest part of the breast for temperature. | Thighs can sit wrapped for ages and only get better. | Pale skin is better than dry meat, carving hides everything. | Slice breast for cold cuts and sandwiches. | Shred thigh meat into pies, soups, or curries. | Reduce leftover gravy and freeze in portions.