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

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1answer
57 views

What does it mean if my chicken tastes like fish?

I got the chicken fresh from Smith's, rinsed it, seasoned it, and it didn't smell at all. I put it in my mother-in-law's baking dish, baked it, and it smelled sooo good in the house while baking. I ...
-1
votes
0answers
15 views

How to make fry chicken with the crispy skin [duplicate]

KFC has a extra crispy chicken. I want to know how to get the chicken skin/outside crispy with the crunchy effect. P.S.- i know how to season the flour and the chicken already. Am not sure what to ...
-1
votes
2answers
105 views

I over seasoned BBQ chicken with too much salt how do I fix it

I BBQ a case of chicken for a family reunion it is extremely salty how do I fix it
2
votes
1answer
80 views

Best internal temperature for chicken?

I understand that, in order to cook chicken safely, the chicken has to be 175f or 79c. But is there a temperature for the different cuts of chicken that improves the flavour of the chicken?
4
votes
2answers
110 views

Conflicting instructions from different sources: roasting chicken

Thomas Keller recommends bringing a chicken to room temperature before roasting. Peter Meehan and the Lucky Peach gang recommend chilling a chicken before roasting, as a fan describes here. Either ...
1
vote
2answers
87 views

Prevent spattering oil when pan frying [duplicate]

How would I prevent from spattering oil everywhere when pan frying? I was shallow-frying breaded chicken breasts for a General Tso's and got boiling hot oil EVERYWHERE in my kitchen, even burning ...
0
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0answers
17 views

Cooking frozen chicken passed its expiry date [duplicate]

I have some Piri Piri chicken which I bought and froze prior to the Nov 2015 expiration date that I fully defrosted last week and cooked last night (June 23rd 2016). Is this safe to eat?
2
votes
2answers
130 views

How to prevent chicken from having a chalky texture?

Even after brining, filleting and cooking to perfect temperature (68 to 71 c) my chicken texture (whole and breast) sometimes comes chalky. Mind you, the chicken can still be juicy while being chalky. ...
3
votes
1answer
150 views

Is it possible to fry breaded or flour covered chicken with only butter?

I understand that I would be using a lot of butter, but my only concern would be burning the milk solids. So would clarifying the butter be key? Would it take better than using oil?
1
vote
1answer
71 views

Flour Blend for Seoul Chicken?

The chef in https://www.youtube.com/watch?v=CD97u0OUbBo uses a blend of tapioca starch, potato starch, and rice flour for his dredge. Any ideas what ratio would be optimal for getting a crispy wing?
1
vote
1answer
88 views

Freezing Indian chicken curry---how to retain texture and flavor?

I am planning to cook an oil-rich, Indian style Chicken curry that will look something like this: or this: I am planning to cook a week ahead and freeze them, and my target is to keep the texture ...
1
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2answers
176 views

Does a pressure cooker really cook food evenly?

My mother uses a 5 liter pressure cooker to cook chicken pieces. She heats it for 10 minutes, switches off the stove and waits for the steam pressure to go down before opening the lid. Even ...
1
vote
1answer
104 views

Where does scarface pasta get its name from?

I couldn't find anything within the first few pages of a Google search other than the fact that fettuccine al burro (it's original name) was named after it's creator Alfredo Di Lelio.
0
votes
2answers
166 views

What is the difference between a hen and a chicken? In terms of cooking, flavor, price, and anything else culinary related.

I have a recipe from James Peterson for chicken stock that asks for a chicken carcass and a stewing hen. So I'm wondering what the difference is. The problem is that my local grocery store only sells ...
2
votes
1answer
203 views

Making KFC-like chicken

I brine my chicken and use only salt, pepper and garlic powder in bleached flour to taste. I think this comes close to the Colonel's. Can anyone taste other spices in the original recipe?
2
votes
2answers
178 views

Bottom part of Biryani got burnt , rice always gets sticky .how to prevent?

Bottom part of my Biryani always got burnt , rice always gets sticky.but i want each grain separated ? .how to prevent burning & stickiness of rice?
5
votes
1answer
553 views

What are Chicken Paws?

Although I haven't purchased them, I've recently noticed more than one supermarket chain selling packages of "Chicken Paws". To me, they look exactly like chicken feet, though I've never purchased ...
2
votes
1answer
145 views

How do I tone down onion sharpness already in the chicken salad?

How do I tone down onion sharpness already in the chicken salad? It asked for red onion, which I didn't have so I used the only thing I had, shallot. I used far less than indicated. I have already ...
2
votes
1answer
74 views

why have the roast chicken pieces turned brown when put in a pot of boiling vegetables

Making soup from leftover roast chicken from the carcass. Has been refrigerated for two days after cooking. Boiled some veggies - potatoes, onions, carrots, leeks, swede, and then put in chicken that ...
0
votes
1answer
66 views

How do you prevent veggies from burning in dishes that take longer to cook?

I can handle mirepoix like flavor bases well when I make pasta sauces. But if I try something like making a flavor base for chicken pot roast the onions (which were sweated before adding the other ...
0
votes
3answers
263 views

How do you infuse the flavor of a sauce into chicken?

I have cooked some chicken in a pot with honey sauce. The sauce was very flavorful, and while the chicken had a great texture none of the sauce's flavor was in the chicken! It was almost flavorless. ...
3
votes
1answer
64 views

Garam masala paste for butter chicken

I am trying to make butter chicken and most recipes call for adding garam masala powder to the mix. I could not find the powder and only found garam masala paste instead. Can i use the paste instead ...
2
votes
5answers
312 views

For patting dry meat, what is a substitute for paper towels?

Patting dry with paper towels is really wasteful. I would like to pat dry meat with something reusable like a kitchen towel, yet I fear some of the bacteria will remain on it and make it contaminated. ...
1
vote
1answer
84 views

Would raw soy sauce marinated chicken be more salty when cooked the next day?

If I had unused soy sauce marinated chicken, would it be more salty when cooked the next day?
0
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0answers
28 views

Using dry or wet brined chicken the next day

Does brined chicken get more salty a day after it has been brined?
0
votes
1answer
117 views

Questions on frying Chicken breasts

Is the oil temperature limited to 350 or 375. How do I Dry Brine chicken? Is there a rule of thumb for how much seasoning is used? Do I use more seasoning in the marinade than in the flour mixture?
0
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0answers
33 views

Brother ate chicken after it was left out raw for 2 days non refrigerated [duplicate]

Im concerned about my brother, he kept the chicken out to thaw for 2 non refrigerated days, the chicken was orange in color by the time he cooked it, but it smelled ok. I told him to stop but, he ...
1
vote
2answers
148 views

How do you cook boneless chicken thighs?

I can cook beef steak and chicken breasts pretty good, but boneless chicken thighs is where I have some issues. First it is uneven in width, making it hard to properly cook the insides without ...
2
votes
2answers
158 views

Will meat taste okay if I cook it in a pan where the leftover fond seems burned?

I have found that after 2 batches of chicken breasts, the fond is in the pan for enough time to start burning, so the third batch gets a little black and starts to taste burned. Does it mean that I ...
0
votes
0answers
11 views

Uncooked chicken overnight [duplicate]

I was going to make dinner for my family last night but my husband took us out instead and told me not to cook anything. I had already put the chicken in a pot filled with water. So I just left it out ...
0
votes
2answers
227 views

Microwaving chicken before frying

How long do I microwave chicken before breading it then frying it? I seen this being done on a cooking show, but missed how long the microwave part was. Thank you
0
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0answers
28 views

Forgot to turn crockpot on [duplicate]

I put frozen chicken in crockpot on low. Checked it four hours later and noticed I forgot to plug in the crockpot. I turned crockpot on high and plugged in. Is this okay? I am making chicken ...
2
votes
1answer
47 views

cornmeal crust on chicken is too gritty, is there a way to fix after chx has been baked?

I made oven baked chicken using coarse ground cornmeal (obviously a mistake). Dredged chx in flour, then egg, then cornmeal. I'm worried I'll break a tooth on the gritty corn particles in the ...
0
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0answers
38 views

Could chicken meat ever be safe when pink? [duplicate]

I have cooked chicken breasts today and they read 83c (safe is 73c) with a ThermoWorks Thermopop (best company in the industry). When I sliced them they had small pink strips on the inside. What does ...
1
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2answers
111 views

Incorporating capsicum oil into a chicken breading

How can I incorporate capsicum oil into chicken breading?
6
votes
3answers
432 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 ...
0
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0answers
31 views

How long do you need to cook chicken thigh? [duplicate]

How long do I need to bake a chicken leg (with thigh) and at what temperature in order to retain moisture but kill off dangerous bacteria?
1
vote
1answer
115 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
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0answers
45 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
49 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
55 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
2answers
175 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
635 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?
3
votes
1answer
636 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
1answer
118 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
106 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
142 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
251 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 ...