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Get a thermometer, (from $5-$20 depending on fanciness/functionality) Chicken is done at around 160 degrees internally. Before you cut the chicken, let it rest for a few minutes, this allows the juices to incorporate back into the meat instead of running out when you cut it.
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What's the point of doing something like this if you're gonna lie about it? You won't get any fitter by fibbing.
