bröstköttet

Bröstköttet, the edible muscle in the chest area of birds, is most commonly from chicken and turkey, but is also found in other poultry such as duck and goose. It is categorized as white meat due to its lighter color when cooked. The meat is lean and contains little connective tissue compared with dark meat from the leg. It has a mild flavor and cooks quickly, and is often sold as boneless, skinless fillets or breast slices. When cooking, methods that preserve moisture—grilling, poaching, baking, pan-searing—are common. Because it is relatively low in fat, bröstköttet can dry out if overcooked; brining or marinating can improve juiciness, and moisture can be retained by cooking with skin or as part of a sauce. In nutrition, bröstköttet is high in protein and low in fat (skinless chicken breast approximately 165 kcal, 31 g protein, 3–4 g fat per 100 g; with skin higher). It is a versatile base for many dishes because of its neutral flavor. Food safety: poultry should be cooked to a safe internal temperature of at least 74°C (165°F) in the thickest part and handled with clean utensils to prevent cross-contamination. In Swedish cooking nomenclature, bröstköttet is contrasted with lårkött (thigh meat), which is darker and has more fat and richer flavor.