In "The Science of Good Cooking" it is said that the reason why a roast at a restaurant tastes so well is because they age their meat for days. Enzymes break down the protein (not collagen) and make the muscles more tender. I wonder if that same process is applicable to poultry. Is there a point to dry aging (or cooking on a very low temp for long time. Not slow cooking) a chicken roast or a chicken breast?
Originally asked by Bar Akiva on Stack Exchange (cooking) (CC BY-SA 3.0).
