Assertion: chicken leg's meat | /r/HasProperty | tender
Facets:
value: on the inside
type: LOCATION
value: after an hour
type: TEMPORAL
value: quite
type: DEGREE
Source sentences:
text: Last but not least, there is the chicken temperature for quality purposes—so that the breast meat is firm and white but not stringy and dry, and the dark meat is tender rather than rubbery.
text: The following steps for roasting a whole chicken will yield white and dark meat that is tender, succulent, and properly cooked.
text: Coincidentally, they are also my favorite part on a rotisserie chicken because that dark meat is just so juicy and tender!
text: After an hour, the meat should be quite tender, but the skin will be soft and blonde, like the photo above.
text: The skin will get nice and crispy but the meat will be so tender and delicious.
text: However, when cooked slowly in a soup or stew, the stringiness of the chicken breaks down, leaving meat that is tender and juicy.
text: The chips add a crunchy texture and flavor, while the meat is tender on the inside.