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Juan calls me over to check out the fully cooked thighs, particularly the clear liquid now present, indicating it's done. I ask if the liquid is old blood. He says kinda, yeah. "Hate to say it, but that’s kinda hard to beat,” Juan says, beholding his work. “We’re gonna let it sit for about five minutes, which makes the meat relax back into its original shape. If you let it rest and cut it, no juice is gonna flow. [The juice] resettles into [the meat]."