Andy M.
Certified Pretend Chef
When you heat meat the cells contract and squeeze out internal moisture. This moisture collects between the cells and will run out when you cut the meat, resulting in drier meat. When you rest cooked meat, the contracted cells cool and relax so they can reabsorb the liquids. This results in juicer meat.When the chicken is resting, does that mean the steam is turning back to liquid and the chicken more moist?