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

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2answers
97 views

Pre-pounding chicken

I usually buy chicken about 1.2 kilograms at a time. I eat half of that in a day. I store the rest in the refrigerator. The usual recipe is breaded chicken and as such, requires pounding the chicken. ...
0
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2answers
103 views

Unsightly chicken soup

The chicken in my chicken soup turns into little stringy pieces--i.e. it doesn't stay in nice bite-sized pieces. It happens in chicken/rice and chicken/noodle recipes. Is there a way of avoiding ...
2
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1answer
222 views

How to cook extremely soft chicken?

I had this chicken that was extremely soft at a thai restaurant in Portland, Or. The cashew nut chicken dish had small strips of extremely soft chicken. ...
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1answer
248 views

Why use 2 types of flour in this Hooters Hot Wings copycat recipe?

SEE: http://www.copykat.com/2009/02/02/hooters-hot-wings/ I'm wondering what the purpose is of using whole wheat flour and all purpose flour in the breading recipe. Is there a benefit to this? Does ...
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3answers
265 views

Substituting Chicken Breast for Chicken Legs in Korma [closed]

I am looking at Madhur Jaffrey's Chicken Korma recipe as given at http://www.bbc.co.uk/food/recipes/creamychickenkormawi_90196; however I only have chicken breasts. In what manner should I modify the ...
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1answer
600 views

Can you use baking powder in a breading?

I'm trying to make chicken wings. As I want it to be extra crispy, I'm looking to use baking powder in my flour/starch breading. However, every recipe I see that uses baking powder has it in a batter. ...
2
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1answer
242 views

Chicken has a strong, offensive chemical odor when boiled.

I purchase grocery store chicken and boil it for chicken and dumplings, as well as to feed my dog. It has a strong chemical odor that doesn't go away in spite of seasonings, etc. How do I get rid of ...
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1answer
219 views

Is it safe to eat chicken stored below 0c for about 8 days? If not what are the dangers? [duplicate]

Suppose I left some chicken in the freezer for 8 days and the freezer was set to go from 0c to -5c over those 8 days. Since the air temperature was still below 0, is it safe to eat that particular ...
1
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1answer
135 views

Sediment in chicken stock

Despite using a fine mesh strainer, when I pour out my stock into a container, I appear to have a lot of sediment/debris in my stock. I am following the method used by Chef John (Foodwishes) ...
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2answers
257 views

What is what I'm doing called?

At restaurants, I know that meats are often cooked by searing or grilling the meat to "mark" it, and then it is put in an oven for some time to be cooked. I also understand that this is done partly ...
3
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1answer
321 views

Easy way to trim raw chicken thighs

Since I love so much chicken bone broth, I avoid buying always plain chicken breast. Instead I buy the whole thigh because I want to collect the bones. My only problem is finding a good way to ...
3
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1answer
176 views

Marinating Chicken before stewing it. Will there be a significant difference in the flavour?

I plan to cook some curry chicken and some Jamaican style brown stewed chicken. The chicken is cut up into small pieces. Normally I would season the chicken have it sit for a couple of hours in the ...
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2answers
11k views

How to cook chicken cutlets in a cast-iron skillet

We want to cook healthy chicken cutlets and were wondering if the best is to use our cast-iron pan rather than a regular pan. Any advice on best practices for chicken cutlets cooked in cast-iron? ...
12
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2answers
839 views

How deeply will the flavors in a brine penetrate chicken? (experiment results)

I'm not asking about salt or "juiciness". I think there is enough evidence here and elsewhere to answer that question with "pretty deep, or all the way to the bone". My question concerns spices and ...
0
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0answers
56 views

Will boiling raw chicken that sat out all night kill bacteria? [duplicate]

I want to boil chicken legs that I accidentally left out all night. This will be for a broth that I make for my dogs. I boil and then simmer the broth for about 12 hours. It sits out overnight and ...
0
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1answer
150 views

I want to cook chicken legs, but will be out of house for 2.5 hours at what temp do I need to cook it at so it's not over or under cooked

I want to cook chicken legs, but will be out of house for 2.5 hours at what temp do I need to cook it at so it's not over or under cooked? I have just a basic oven, so I can't set a timer.
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1answer
966 views

What is soy chicken and how is it prepared?

In many places in the US, I have eaten something called Soy Chicken varieties. I would like to know how this is prepared. Does anyone have any idea?
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1answer
274 views

Letting Chicken thaw in fridge? [duplicate]

So here's the scenario: Bought chicken and put immediately in the freezer like 3-4 weeks ago. I pulled the chicken out yesterday afternoon and put it in the fridge to let it thaw to let it cook for ...
2
votes
1answer
233 views

better to marinate in vacuum?

I am going to marinate some chicken for an Indian dish. I will cook it sous vide. now I wonder whether I should vacuum seal chicken with marinade, or marinate and then vacuum seal? what is preferable ...
1
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1answer
166 views

Aromatics from roasted chicken and sauce

I have been making tandoori chicken, and made it with the following marinade. I place the chicken on top of aromatics consisting of carrots, celery, onions and yams. When the chicken has been ...
2
votes
1answer
264 views

Why stuff a roast chicken with lemon, onion, and thyme?

I just made a classic roast chicken and the recipe called for stuffing a lemon, thyme, and onion inside the cavity of the chicken. Why eve both stuffing the cavity with anything? What does it ...
1
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2answers
223 views

What's the most cost effective way to make chicken bone broth?

I would like to start consuming chicken bone broth for health reasons, but there are some difficulties with this plan I'd like to resolve. Where is the best place to get bulk chicken bones (I live ...
9
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1answer
633 views

Why does freshly slaughtered chicken needs to be cooled down before cooking?

Today I bought a chicken that was slaughtered less than an hour before, so it was still warm. The shopkeeper said it needs to stay in the freezer for a couple of hours to cool off before I proceeded ...
3
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1answer
134 views

Where do all the tough old birds go?

The first comment or answer that says "Alaska" will be promptly downvoted. Seriously though, I keep hearing about the superiority of "stewing hens" for stocks and soups, and I'd really like to get my ...
7
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1answer
908 views

Why does the fat on my chicken broth sometimes solidify, sometimes not?

I've been making chicken broth pretty much the same way for decades. I cut up a whole chicken, cutting through the bones of all but the breast and thighs (to release marrow). I pretty deeply brown the ...
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2answers
307 views

What is the best way to thaw chicken for use tonight?

I bought some frozen, boneless chicken breasts that I wanted to cook tonight. Should I leave in the package and immerse it in hot water, or should I thaw it in the microwave (in or out of the ...
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3answers
33k views

Can I defrost and refreeze chicken? [duplicate]

I've been told that there are dangers in refreezing defrosted chicken as well as that it changes the taste and texture of the chicken. Is this the case? I cook for myself but buy bulk - thus I often ...
3
votes
2answers
119 views

Is marinade safe if it has had incidental contact with meat?

I just made a batch of soy based marinade, I then used a spoon to pour said marinade over some chicken, swirled it about, and mistakenly double dipped (put it back in the marinade). The marinade was ...
3
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2answers
3k views

Why is my chicken all rubbery?

I'm an (very) amateur chef who's just started cooking chicken. I've tried cooking chicken by boiling and frying it. I've managed to cook it right by boiling. The chicken is soft and tender. But no ...
2
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2answers
1k views

Why did my organic chicken come out like rubber after roasting?

I had two chicken halves that were frozen. I thawed them out most of the way. I put olive oil and rosemary and sage on them, placed them into a dutch oven with the lid off and a bit of chicken stock ...
1
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1answer
339 views

What should I use to marinate chicken with a lime seasoning?

I'm trying to marinate chicken with lime for a party. I know I can't use metal as a marinating dish otherwise it corrodes. Is wooden okay to use? I need an answer hopefully within the hour because of ...
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4answers
157 views

How to do a beer-butt chicken?

A friend of mine told me how great Beer-Butt Chicken is. Apparently you take a chicken and beer flavors it in well, the butt. How can I cook the chicken like that while keeping the beer in the ...
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1answer
6k views

Egg replacement for fried chicken

I often make fried chicken fingers the traditional way with an egg and milk covered cutlet dredged in seasoned flour, however my girlfriend is now on not only a gluten-free diet, but also a ...
2
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1answer
905 views

How can I make my dish less sour?

I use peri peri sauce for grilling chicken, but it's coming out to be too sour. How can I neutralize the sauce?
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1answer
3k views

How do I tell the freshness of raw chicken?

I just bought some fresh cut meat from the local market. I've cleaned it and put it for brining. The chicken is smelly and has a yellowish color. I also got a lot more fat than usual while cleaning ...
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2answers
102 views

Brining before dehydrating?

I dehydrate my own pressure cooked chicken for camping trips where I add them soups and stews. I cook the chicken in a pressure cooker (rather than baking it or poaching it) to make it more tender and ...
2
votes
1answer
237 views

Chicken fat solidifies on hot broth

I am really curious about the behavior of chicken fat in soup. Why does the top layer of fat (in contact with the air) on hot broth form a thin skin that can be lifted off the surface of the soup? ...
2
votes
1answer
13k views

Can you refreeze chicken after it has been cooked from frozen

I buy chicken breasts already frozen from my local supermarket. I want to let them defrost naturally (IE leave the breasts out until thawed at room temperate) and then cook them in a fruit sauce. At ...
2
votes
1answer
110 views

Which ingredient gives Chicken Pate its flavor?

I just made my first Chicken Pate using the Old-school chicken liver parfait recipe. It tastes amazing just as I was hoping. My question is, where does the unique Pate flavor come from? I find the ...
0
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1answer
461 views

How do I baste barbecue chicken while grilling?

I am going to barbecue 1/2 chicken on a gas grill. I want to use a water mixture with cider vinegar and salt, to baste while grilling. Can you give me any tips as I do this, like time and temperature? ...
2
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2answers
1k views

raw chicken in an “off” crockpot

I put chicken in a crock pot and thought it was on low. It was off. It's been two hours. Do I need to throw out the chicken? It was fairly cold because it was mixed with a cold teriyaki sauce among ...
2
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0answers
390 views

What is Italian Herb Seasoning and what can I use as a substitute in this recipe? [closed]

Is Italian Herb seasoning a specific type of seasoning and can I buy it premade at my local grocery store? Also, I am cooking a recipe that calls for: 4 skinless boneless chicken breast halves ...
2
votes
2answers
1k views

Does a long marinade time matter for chicken, shrimp, etc?

I have no doubt that a long marinade makes a difference for coarsely striated meats like beef, pork, lamb and some fish. But I've got my doubts that marinating, say, chicken or (peeled) shrimp for ...
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2answers
6k views

What are possible substitutes for pineapple in sweet and sour pork/chicken?

Most recipes for sweet and sour pork/chicken I see include pineapple example. But what if someone does not like pineapple? What are candidate substitutes? Do they necessarily need to be fruits? ...
0
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1answer
2k views

How long to store slow-cooked chicken in liquid in fridge?

I cooked some chicken in the slow cooker and stored the leftovers in the fridge. I put it all into a sealed tupperware container, but I put the chicken in with the liquid. It just occurred to me that ...
3
votes
5answers
11k views

How to make fried chicken tender and juicy?

I prepare fried chicken (imitating broasted chicken) at home. Normally to make it tender and juicy I will add baking soda (gives unpleasant flavor) or glutamate, but it doesn't make it that tender. ...
2
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1answer
2k views

Cause of foam in fried chicken pan?

I made chicken katsu tonight following this recipe. I added peanut oil to the pan, let it get hot, then threw in my semi-frozen breaded chicken thighs. As you can see, I cooked them longer than called ...
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3answers
4k views

How do I accurately take a chicken thigh's temprature?

I tried to bake chicken thighs the other day and I used my Probe Thermometer to tell me when they were done. Well it seems that I did something wrong when inserting the thermometer because the thighs ...
2
votes
2answers
442 views

Help freezing chicken breasts

I buy a huge bag of chicken breasts at Costco (great deal...nice portions), but they come in this huge zip-top bag that was meant for food service. Each breast is individually frozen, just not ...
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5answers
649 views

chef knives and cutting surfaces

I recently acquired a chef knife. Alton Brown says I should never use a glass surface to cut, but when I need to cut chicken I don't want to use the wood block because it will be contaminated. how ...