Part 4/11:
As the chicken cooks, aim for an internal temperature of 155 to 160 degrees Fahrenheit. Chef John finishes the dish with a quick pan sauce made from vinegar, butter, and the rendered chicken fat. This sauce, composed of fats and acid, creates a rich flavor that perfectly complements the chicken. After achieving the right doneness, pouring the pan sauce over the chicken creates a beautiful and appetizing presentation, ensuring every bite is infused with flavor.