Southwestern-Style Pressed Chicken

Chicken and turkey are done when they are cooked through completely, with no trace of pink at the bone or at the center of boneless pieces.When pierced with a long-handled fork, the juices that are released should run clear. Larger poultry cuts may also be checked with an instant-read thermometer inserted into the center of the meat, away from the bone; the thigh should register 170deg.F.
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