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

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1answer
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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 ...
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0answers
16 views

How do I prevent my tempura chicken from getting soggy with time? [duplicate]

Why does by bite-sized tempura chicken turn soggy after some time? They are really light and crispy when I initially deep fry them, but they gradually becomes soggy after 15 to 20 minutes. My chicken ...
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0answers
35 views

Pan frying store baught chicken breast with added glaze/broth solution [duplicate]

When buying store bought chicken such as the one shown in the link below, a lot of times it comes with rib meat and glaze/solution to 'add flavor' etc. When defrosting the chicken breast and beginning ...
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2answers
106 views

I have bought a very expensive Baccarat stainless steel wok followed instructions as told by shop assistant but my food still stuck to the wok

I have bought a very expensive Stainless Steel Baccarat Wok only last week followed instructions as told my shop assistant to wipe with a small amount of oil before I started to cook which I did, then ...
3
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2answers
539 views

Seasoning, freezing, thawing and then deep frying chicken

I plan to season chicken parts (wings, legs), then freeze, then thaw them out to batter them, and then deep fry them. Will they keep their flavor? Is it safe to do this?
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0answers
15 views

Turkey has been previously defrosted and cooked. Can I re freeze it [duplicate]

Can I re freeze my Turkey that I defrosted then cooked.
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1answer
117 views

Do they count calories in fried chicken accurately?

Personally, I never eat my fried chicken to the bone. There is always the veins left as well as some meat and skin. In a frozen dinner, do they calculate the calories assuming the chicken was licked ...
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2answers
555 views

How do I keep a hot meal fresh for several hours?

In three days, I will be picking up two fully-prepared chicken dinners - with potatoes, cole slaw, and a pre-packaged dessert - from work to home for my wife and I. I've done this before and it came ...
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2answers
148 views

Is my chicken ruined?

I put 4 raw chicken breasts is a crock pot in the fridge last night around 9pm. This morning at 6:50, not thinking, I removed the crock pot from the fridge and put it into the cooker. I left it off ...
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1answer
73 views

Am I able to put uncooked chicken back in my fridge for a day? [duplicate]

I just took my chicken breast out of the packet and cut it up to make schnitzel then realised I had no oil. Is it safe to put it back in my fridge for a day?
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2answers
70 views

Can I use diluted lemon juice in place of rice wine vinegar

I'm making some Korean chicken and am out of rice wine vinegar. Would a diluted lemon juice work The recipe only calls for a tablespoon of vinegar so it doesn't form a large part of the dish.
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1answer
67 views

Can I cook chicken in the over after leaving them sitting in the oven all night? [duplicate]

I put some wings in the oven last night and then forgot about them and my roommate turned the oven off. They weren't fully cooked but is it still okay to fully cook them now and eat them or would it ...
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1answer
153 views

Chicken Noodle Soup

I am under the weather, and I am longing for some delicious homemade chicken noodle soup. I have 6 bone-in chicken thighs in my freezer that I can use, as well as boneless chicken breast (But I read ...
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1answer
93 views

What is hunter's chicken

My long held opinion of this was that Hunter's Chicken was chicken breast, stuffed with cheese, wrapped in bacon and, occasionally, with barbecue sauce over the top. Recipes like these seem to agree ...
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1answer
83 views

New to cooking - how long to cook chicken breast pieces in a wok? [duplicate]

just wondering, how long should I cook chicken breast pieces in a wok over medium heat for? They're around 1cm thick chicken breast pieces. I tried cooking them today and although they looked white, ...
7
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2answers
202 views

What does “until fork tender and the juices run clear” mean and how do I tell?

Many texts I see say that chicken is done when it is "fork tender and the juices run clear". What does that actually mean and how do I tell? I found Is "until juices run clear" a valid test ...
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3answers
193 views

Why does my chicken go dry when I boil it?

This may seem a silly question, but it has always stricken me as odd that chicken should dry out when I boil it in water. Intuitively it just seems weird, but thinking about this a bit while cooking ...
1
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1answer
48 views

Can you make jerky from stewing chickens?

Can you make jerky (for humans) with stewing chickens? Stewing chickens (older chickens) are supposed to be extra flavorful, and tough, but I don't know if the toughness matters for jerky, since jerky ...
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4answers
394 views

Help! Chicken and Wild rice soup needs some extra flavor [closed]

I made a creamy chicken and wild rice soup for the first time following a recipe I found online. However, now that it's finished, I think it needs more flavor. The only seasonings I used was a the ...
3
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1answer
143 views

Is there a difference between poached and steamed chicken?

I'm planning to make chicken sandwiches and was wondering what the difference is when chicken is steamed vs poached. I know the technique for both but was wondering if steaming was meant to leave the ...
2
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1answer
95 views

Fajitas: Marinade Vegetables With Chicken

My local grocery store prepares a chicken fajita blend that has the chicken, marinade, onions, and peppers all mixed together. It's simply for convenience. Buy x amount of the mixture, go home, ...
17
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1answer
6k views

Why is expired frozen chicken safe to eat?

It seems to be a widely held belief that that freezing chicken, and then defrosting, cooking, and eating it much later (well past the expiration date) is a perfectly fine thing to do. What makes it ...
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1answer
78 views

Is spicy chicken by default buffalo chicken?

I visited a Pizza place(Pieology) that had "Spicy Chicken" on the menu as a topping. I figured it would be similar to spicy sausage and have some type of red pepper added for a bit of heat. Rather it ...
2
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1answer
168 views

How do you fry chicken, so that oil doesn't explode on your shirt?

I love chicken, and I love to fry it. The problem is that the hot oil explodes, and it gets on my clothes. I already have a cover for my pan. The problem is that I need to turn chicken upside down ...
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2answers
208 views

Is this chicken safe? silkie chicken edition

First off, I am a pastry chef, and my first thought is, when in doubt, toss it out. I have very little experience with chicken. I am also obsessed with trying new things, in this case silkie chicken. ...
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0answers
35 views

Refreezing cooked chicken [duplicate]

My cooked, prepared, and frozen chicken crepes thawed when the freezer door was not completely closed. I have refrozen them. Are they safe to serve?
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1answer
93 views

Cooking Large Quantity of Chicken Legs

When I roast or bake chicken legs (about 10) I roast them for about 2 hours on 350 wet so they never dry out. I am cooking today nearly 100 legs in 3 full size pans (32 legs each pan) for a buffet ...
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1answer
123 views

Tips for cooked chicken to stay juicy half a day

A little background: I'm going to build a chicken congee business. In my country, generally, it's a coconut rice congee poured with turmeric chicken broth. (The chicken breast from the broth will be ...
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1answer
60 views

smoking chicken know how

I would like to make smoked chicken as it is not available here in UK - I used to be able to get it in S.A. and I think it is fab. I live in a small flat in cold, very cold UK. My question is; Can I ...
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1answer
173 views

Cooking, freezing, recooking, and refreezing chicken

I boiled a whole chicken, then froze the cut up parts. I then cook different meals but want to know if I can refreeze the leftovers from the dinners.
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5answers
5k views

What's the point of roasting a whole chicken?

Recently I tried to butterfly a chicken before roasting it (in the oven) and I totally liked it. It cooks faster, browns more evenly and is easier to carve. It's slightly more difficult to move the ...
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1answer
47 views

Beans, bacon, and chicken [closed]

I am eating a mix of boiled bacon, broiled chicken, and boiled beans (+ salt & pepper). It tastes awkward. What can I add to improve this flavor within $5 to restaurant quality? (I am not ...
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3answers
143 views

Is there a safety issue with freezing raw chicken with raw stuffing?

I was planning on making stuffed chicken capons and freezing them raw. This is with fresh raw chicken and raw stuffing (no eggs), and then freezing the chicken stuffed with stuffing and defrosting and ...
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2answers
93 views

Prevent uneven browning with breadcrumb chicken?

I love pan-fried breadcrumb chicken, but I don't know how to get the breadcrumbs to brown evenly. I dip the chicken breasts in egg, then cover them in breadcrumbs, melt butter in the pan on medium ...
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2answers
148 views

Can I pre-cook chicken in a sous vide bath while cooking something else?

Let's say I'm in the middle of a 72-hour 135F sous vide recipe, and I want to cook some chicken thighs for dinner for tonight. Does it make sense to put the chicken in the bath at 135 for my normal ...
2
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2answers
370 views

How Long Can I Store Seasoned, Vacuum Sealed Chicken [duplicate]

I'm trying to optimize making food for the week and one of the things I want to do is season chicken breast with salt/pepper/herbs/etc in advance and vacuum seal them individually so I can just drop ...
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1answer
82 views

Ideal way to cook a chicken

To get a marinated chicken to be golden brown on the outside, maybe a bit crispy, and tender on the inside, which is a better approach: Cook it on high heat until it browns, then cover it and cook ...
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1answer
87 views

How to make “salt-crust-baked” chicken?

A while back I heard mention of a way to bake/roast chicken that supposedly would make it very good and juicy. Unfortunately I didn't get the details, so I haven't dared try it myself. I was ...
2
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0answers
44 views

Is it safe to reuse unrefrigerated canola oil for deep frying? [duplicate]

Last night I deep fried some frozen chicken wings. After letting the oil cool, I filtered it through a cheese cloth and put it in a bottle. But I didn't refrigerate it. How long will it keep like ...
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0answers
29 views

Red liquid from chicken affer roasting? [duplicate]

I have roasted frozen chicken plenty of times. I have noticed the lower the temperature and longer time for it to cook, the better it tastes. Today I decided to go even lower than usual. I ate half ...
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2answers
69 views

Roasted chicken ends up only salty outside

I tried to make roasted whole-chicken yesterday, by patting dry inside out with paper towel and salting it inside out followed by roasting for 1 hour at 465 F. It was nice overall except that it's ...
5
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3answers
3k views

How can I safely re-heat a chicken pie without burning the crust?

Last night I made a chicken pie with ham, cheese and other awesomeness inside. However, I'm worried about re-heating it safely for consumption. I estimate there are two servings (so today's and ...
2
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1answer
624 views

red spots on the chicken

Are those red spots on the chicken ok? or does it mean chicken has got some bacteria or it is not fresh?
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2answers
501 views

How to stuff and/or spice the chicken BELOW the skin?

Recently watch a cooking show, and in one of the recipes (before cooking the chicken) the instruction was to put the spice below the skin of the chicken. How to do it? Does it have some special ...
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2answers
147 views

Chicken Tikka Masala tastes a bit off

I have made chicken tikka masala recently and it turned out alright. I got the texture and look properly, but, however, the taste seems a bit off. I have used the chicken tikka masala, onions, cihlli ...
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3answers
84 views

What wines pair well with spicy, citrus chicken?

I will be preparing a stir-fry entree, served with rice, consisting of: Chicken, seared after applying the spice rub, then sauteed with citrus (lemon and lime). Red and yellow bell peppers, carrots, ...
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1answer
138 views

How Long To Brine Boneless Chicken

I have read a lot about how tender and juicy brining makes turkey, pork, chicken, etc. so I am currently attempting to brine a boneless chicken breast. I have found a-lot of different methods for ...
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0answers
13 views

marinating chicken thighs and legs for more than 2 hours before cooking in the oven [duplicate]

I wanted to use a recipe to cook the chicken thighs and legs which recommends marinating them in saffron, lime juice, water and grated onion for two hours before cooking in the oven. Unfortunately I ...
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1answer
172 views

Can I freeze raw liver and meat?

I noticed that my friend freezes raw liver, raw red meat, and raw chicken. I have the intuition that the fat goes bad (due to lipid peroxidation) even when frozen. However, I am not sure if this is ...
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3answers
398 views

How to prevent dry chicken in soup?

I made chicken and vegetable soup the other day using standard ingredients (small cubes of chicken breasts, onions, carrots, celery, leeks, garlic, and stock). I sauteed the veggies in butter and ...