Questions about handling, preparing, or cooking chicken, either whole or parts.

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6
votes
3answers
136 views

Do you achieve better results from marinating if you poke holes in the meat beforehand?

Usually when I marinate any kind of meat (usually chicken or steak), I always just stick the whole piece of meat in marinade and let it sit for X hours. My question is, is it possible to achieve ...
-1
votes
0answers
41 views

Oven baked chicken for 40 minutes at 180 degrees Celsius: is it safe to eat? [duplicate]

I just baked some chicken thighs (with skin on) in the oven at 180degrees Celsius for 40 minutes. I put olive oil, salt and peppers on the chicken first. The chicken is fresh. Is it safe to eat it ...
1
vote
1answer
67 views

Can I remove frost from frozen chicken breasts and re-package?

I bought a large package of chicken breast several weeks ago. Usually we break down the bag and package in food saver bags to keep frost at a minimum. For some reason we didn't do it this time. I just ...
0
votes
0answers
31 views

What are the marinating times for different cuts of chicken?

From whole bird to breasts to thighs, wings and drumsticks. What is the advised marinating time for different cuts of chicken? Is having skin on or off affects the time or the ingredients that go into ...
0
votes
1answer
42 views

Starch accumulating as sediment during shallow fry

Since I was shown how to make tatsutaage (a particular type of Japanese fried chicken with grated ginger in the marinade), I've been tweaking things in the recipe here and there, and this week have ...
2
votes
1answer
44 views

How to minimize smoke/liquid output when roasting chicken?

Last spring I discovered this recipe for roast chicken. It's a winner: simple, reliable, and tasty. I have two quibbles: It produces enough smoke to set off the smoke alarm, even with the exhaust ...
2
votes
1answer
126 views

Slow cooked chicken

I recently had four chicken legs to cook, but my oven had failed a few days earlier. Grilling or microwaving didn't seem like a good idea, so with some trepidation I skinned them and then crammed ...
0
votes
0answers
17 views

Whole chicken in Dutch oven [duplicate]

I prepared a whole organic chicken in my Dutch oven with garlic, lemon, salt, pepper etc. I covered it, then put it in the oven, then set my electric range to start around 4 p.m., so it would be done ...
1
vote
2answers
163 views

Freezing a chicken in a bag

I bought a chicken that you cook in the bag. I put it in the freezer, when I took it out to thaw, I read on bag "Do not freeze". Will it be safe to eat?
2
votes
1answer
242 views

What is the difference between a turkey and a chicken in terms of taste,look and preparation?

I am interested in sourcing a turkey and cooking it. Its not that easy to get a turkey from were I am. I am only wondering if it would be worth while to do so. Having never eaten a turkey, I cant help ...
3
votes
0answers
71 views

How to reduce the flavour of orange zest in chicken?

I recently tried to make orange chicken and the recipe required the zest of one orange. Well I added too much zest and the orange peel flavor is overpowering. How can I reduce that flavor?
0
votes
0answers
11 views

To bake a chicken in the oven [duplicate]

Is it safe to cook a chicken for 20 minutes at 250 degrees, Then take it out of oven and put back in refrigerator and then cook it thourghly the next day.
3
votes
1answer
78 views

Fresh Chickens- resting after freezing

We have about 13 whole chickens that we raised and butchered (first time). Unfortunately after hearing advice from countless friends and reading about how to, etc., no one mentioned the rest period. ...
2
votes
1answer
95 views

Frying chicken wings all the way through

I have tried deep frying chicken wings few times. The first time I tried it, the oil was heated a lot and I continued Frying it until it was crisp outside,but when ate it, it was not cooked all the ...
3
votes
4answers
133 views

What regular product can replace Philadelphia cooking creme in a chicken pie recipe?

This is the recipe: http://allrecipes.com/recipe/220694/philly-chicken-pot-pie/ It's perfect because it's so simple, except I don't like the "cooking creme", which is an unappetizing concoction of ...
2
votes
1answer
132 views

Chicken and Beef stored in the freezer not entirely frozen - safe?

Recently (four days ago), a friend gave me a large chicken leg and some beef chunks for me to use at some point to cook with. Both of them were raw, but totally frozen, when I received them. I put ...
6
votes
1answer
97 views

Smoking whole chicken without skin

I smoked a whole chicken with the skin on it and it did not have a smoky taste. My question is whether removing the skin will improve the depth of the smoke flavour the next time I smoke a whole ...
4
votes
2answers
208 views

How to use a pressure cooker for frozen chicken?

I would like to cook frozen chicken breasts in a pressure cooker for shredding and making chicken mole. I do not want to add anything except water, but I'm having a hard time finding specific ...
5
votes
1answer
90 views

What is the liquid that forms after chicken goes through the freeze-thaw cycle, and how can I extract it more efficiently?

When I vacuum seal chicken pieces, freeze them, and then thaw them again, there is always a small amount of liquid in the bag after the thaw. When this liquid hits hot oil, it forms a crispy, airy ...
1
vote
2answers
199 views

How to keep chicken juices in the chicken when cooking in the oven?

I'm trying to cook 6-8 chicken breasts at a time by putting them all in a roasting pan, adding seasoning, and putting it in the oven. The problem is that the chicken becomes very dry, but the pan ...
5
votes
1answer
77 views

Ratios of flour-egg-chicken? Simple breading

If I am making 1lb of chicken, how much flour, and how much breading mixture, should I lay out to use? The answer will differ depending on how thick you want the coatings of course, but what's a fair ...
2
votes
2answers
127 views

Chicken texture: Store Rotisserie v. Pressure Cooker

I just cooked my first hen in a pressure cooker. As you might guess, it didn't come out nicely browned and attractive--because that isn't a characteristic of pressure cookers. But the meat was ...
6
votes
1answer
114 views

Will smoked-then-fried foods impart smoke flavor to cooking oil?

I am preparing for a chicken wing cooking competition later this month. One way I've been making wings lately is starting with a ride in the smoker to par cook and add a hint of smokey goodness (think ...
1
vote
0answers
83 views

In Belgium or from where to buy this grill over rack, steamer rack?

I have this microoven which has grill functionality. But to grill chicken like following picture: i do not have that stand (steamer rack) which is holding the chicken on top. Do you know in ...
2
votes
2answers
161 views

What would be the result of using chicken livers when making liverwurst?

Is liver just liver or is there some basic difference in beef, swine, chicken. If I take a liverwurst recipe and use chicken liver instead of pork am I gong to get the same results within + or - 10%. ...
3
votes
3answers
157 views

Sweet and sour chicken not sticky

I have been trying now for a while to make sticky sweet and sour chicken. It tastes great. But its not sticky. How do I achieve this? I only use chicken wings for this. I make a sweet and sour sauce ...
7
votes
4answers
343 views

Making Southern style chicken in the oven

I've been trying to make southern style chicken in the oven. I firstly soak my chicken in buttermilk, I then dredge it in flour, leave to stand for half an hour to dry a bit. I then dredge it again in ...
3
votes
2answers
377 views

slow cooking chicken thigh in a spice mix

I have a 'Parampara' branded Butter Chicken spice mix packet that is meant to be cooked with diced chicken thigh. The directions on the packet suggest frying the chicken (5 mins) and then simmering it ...
1
vote
1answer
79 views

How to Cook Onion and Potato Bread with chicken? [closed]

I want to know how to cook Alloo(Potato) paratha (Bread) with chicken and Onion.
2
votes
1answer
112 views

Malai Chicken Curry is curdling in the Pan

I am trying to prepare a rich, creamy malai chicken curry but it's turning out to be a disaster as the marinade curdles when I put in into the pan. Here are the steps: I marinated the bite-sized cut ...
7
votes
2answers
8k views

Is there supposed to be a difference between General Tso's and Sesame Chicken besides the seeds?

There are three very similar dishes I see on Chinese restaurant menus: Orange Chicken Sesame Chicken General Tso's Chicken I know Orange Chicken is at least a little bit different (it's typically ...
2
votes
2answers
1k views

How long should chicken wait in eggs before applying bread crumbs?

To get the bread crumbs to stick to the chicken, I coat the chicken with eggs. I then put the bowl in the refrigerator. How long should I wait before taking the chicken out of the eggs and rubbing the ...
5
votes
3answers
1k views

Is it advisable to season a chicken with salt after having brined it?

I've used a standard 5% salt and water solution to brine a chicken, after having brined it is it advisable for me to season the chicken with salt before cooking it? I'm worried that if I do so that ...
4
votes
1answer
94 views

Submerging chicken carcass twice

I need to make chicken stock so I bought a 3 lb fryer chicken today. Obviously my plan was to roast the chicken tonight, take meat off the bones and then use the carcass to make the stock tomorrow. ...
0
votes
0answers
54 views

Transporting chicken between refrigerators - how long is too long? [duplicate]

My work lunch routine currently consists of cooking chicken over the weekend and refrigerating it, then cutting up a piece and adding it with rice and vegetables in a refrigerated, sealed tupperware ...
2
votes
1answer
550 views

Correct oven temperature for chicken tikka at home

To make chicken tikka in oven, should I bake at 350c for about 40 min and then broil it on high for 2 min? I don't expect same taste as if it was a tandoor oven, but hoping for something close. ...
1
vote
2answers
235 views

Why tandoori chicken does not dry out despite the high heat

Indian tandoori chicken is cooked in a tandoor oven, with heat reaching 900F. How come the chicken does not dry out? Because of the yogurt marinade?
0
votes
1answer
204 views

Why does some frozen food puff up when defrosting?

I know freezing is supposed to make foods expand but it seems that two pre-packaged sealed food items that I have in my freezer seem a bit puffy (chicken curry and chicken dumplings with cabbage) ...
0
votes
1answer
109 views

Chicken characteristics

How would you describe the texture, smell & taste of chicken. Im doing a hospitality course at tafe and i'm finding it difficult to find the write description, any ideas ?
0
votes
0answers
45 views

Traveling with food just cooked [duplicate]

We were in a hurry to leave or home and had just taken food out of oven.was it ok to travel our should we have gotten it cold first and then added it to a chest with ice. Two he travel, and not going ...
0
votes
1answer
147 views

Traveling with Cooked Chicken [duplicate]

My family suggested the process of grilling chicken on a thursday, freezing, traveling 8 hours by car (with meat on ice) on Friday, then reheating to serve on Saturday. Is this safe to consume?
0
votes
0answers
18 views

What's the ingredients of a crispy breading for deep fried checken and ratios [duplicate]

How can I make very crispy breading fried chicken
8
votes
1answer
142 views

Why would gluten-free chicken meatballs involve pre-cooking 1/3 of the chicken before frying the formed meatballs?

I am looking at this recipe for gluten-free chicken meatballs and found this step to be odd. Anyone know what the purpose is? Is it related to the lack of gluten or somehow helping the balls to stay ...
4
votes
6answers
603 views

What has happened to today's chicken compared to the chicken in the 1950's - 80's?

In the 1960's, 70's and up until now, my dear parents prepared their chicken the same way as have I. We bought it, washed it, cut it up, cooked it and served to family and friends who never got sick ...
2
votes
2answers
653 views

Aiding the Maillard reaction: Baking Powder or Baking Soda?

I will attempt to cook a Thai Green Chicken Curry. I'll be using cubed boneless chicken thigh which I would like to brown really well. I remember reading somewhere that Baking Powder or Baking Soda ...
3
votes
3answers
782 views

Fry chicken with honey

I like to marinate my chicken with honey, orange and soy sauce. My problem is that when I pan fry, with a little olive oil, the pan gets black even before the chicken is done. Burning a little skin ...
5
votes
2answers
1k views

What is the best way to cook chicken for enchiladas?

I'm new to cooking and I'm cooking chicken enchiladas and obviously I want to shred the chicken. Most recipes say to use a slow cooker, but some say boil. Why would one be better than the other? I ...
-5
votes
1answer
83 views

What is the difference between chicken cubes and ground chicken?

I need to order from a menu where both chicken cubes and ground chicken are choices. What's the difference?
9
votes
10answers
3k views

How can I cook a full chicken with skin on it when my oven is broken?

Our oven is broken and we can only use a frying pan. We have started to defrost a full chicken with the skin on it. We are a little new to cooking. How can I still prepare it?
1
vote
1answer
70 views

Premium Young Chicken packed in broth

Can I freeze a Tyson Premium Young Chicken packed in broth? I bought a twin pack of Tyson's Premium Young Chickens at Walmart. They have a broth packed in them that makes the packages resemble water ...