0
votes
1answer
162 views

About Farm Chicken

For two years, I've been eating chicken grown up in farms. They don't taste like village chicken (chickens raised in villages here eating natural food). Why not? Are there any differences besides ...
-1
votes
1answer
288 views

Breading/Crumbing Chicken in their own eggs

I have heard of a new trend for recipes involving breaded chicken meat. Instead of using random eggs, the eggs laid by the very chicken you're preparing should be used for breading. This way a ...
14
votes
5answers
1k views

Tricks to ensure Mailliard/Browning reaction?

Seems like a question that would've been asked before, but I couldn't find a pre-existing question. Sorry if this is a duplicate. Anyway, I do a lot of stir-fry, usually with chicken. My usual ...
24
votes
5answers
15k views

Is “until juices run clear” a valid test for poultry doneness? Why or why not?

I've come across this particular recommendation many times in various recipes and cookbooks and probably even given it out myself once or twice. Poultry is sufficiently cooked when the juices run ...