Most chefs will tell you to let meat rest for a few minutes after you remove it from the heat. Why? This helps prevent all the super-heated juices inside from running out, leaving your meat dry and tasteless.
Once you've given it a short cooling off period, be sure to cut your bird, roast or steak over a cutting board—like this one from J.K.Adams—that have deep grooves that capture any runoff. Not only will this keep your countertops clean, but you can then reuse the drippings to make a gravy or sauce for your protein. Pretty neat, definitely tasty.
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