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

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11
votes
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 ...
1
vote
1answer
54 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 ...
1
vote
3answers
206 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 ...
1
vote
2answers
106 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 ...
0
votes
2answers
218 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
votes
2answers
684 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 ...
1
vote
1answer
84 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 ...
1
vote
1answer
121 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
votes
0answers
45 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 ...
0
votes
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 ...
5
votes
2answers
74 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
votes
3answers
5k 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
votes
1answer
1k 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?
4
votes
2answers
534 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 ...
0
votes
2answers
183 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 ...
0
votes
3answers
109 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, ...
3
votes
1answer
190 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 ...
0
votes
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 ...
1
vote
1answer
350 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 ...
3
votes
3answers
587 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 ...
-1
votes
2answers
217 views

Can I use taco seasoning in chicken quesadillas?

When cooking the chicken for quesadillas would it be ok to use taco seasoning to give some flavor to the chicken? Would that taste weird? I have a new quesadilla maker I will be using tonight?
1
vote
1answer
211 views

Raw chicken 2 hour/4 hour time

I left raw chicken in my car for just under two hours at 11 degrees Celsius (51.8 F) by accident. Apparently this is safe (?) as it is under two hours and the temperature outside is not high. I put it ...
2
votes
1answer
205 views

How to bake frozen chicken without setting off fire alarms?

I was able to bake frozen chicken for the longest time in my oven (~6 months). However, recently the fire alarms in my apartment started going off. So I noticed it was a little dirty and cleaned it ...
1
vote
2answers
115 views

chicken texture after precooking starts to break

Sometimes when pre-cooking chicken for a curry week, the chicken cuts doesn't keep its shape. It starts to get a bit stringy and losing the "smooth" shape that it was cut with, what could I be doing ...
5
votes
2answers
291 views

How can I prevent a thick layer of tikka marinade on my chicken?

I make chicken tikka on and off and I normally marinade the meat for over 24 hours every time I do it. I notice that, after grilling the chicken it still has a cake-like coating. I have noticed this ...
0
votes
0answers
15 views

Chicken Breasts Accidentally left at room temp [duplicate]

I brought fresh chicken breasts (2 in each vacuum pack) home from costco. They are sealed in vacuum packs. I left them out at room temp for approx 10 hours and then put them in the fridge. Can i ...
2
votes
1answer
858 views

Why is some frozen breaded chicken pre-fried?

At the supermarket, I found some frozen breaded chicken. The package said it was already fried before frozen. Why would they fry the chicken before freezing it?
-2
votes
1answer
2k views

How long does it take to cook ground meat on a skillet?

I was wondering how long it exactly takes to cook ground meat in a skillet on the stove on medium heat for these meats? 1) pork 2) bison 3) beef 4) chicken
11
votes
6answers
14k views

Boiling Chicken Breast (or any meat) before cooking to cook evenly

Good day. I've had another disagreement with my mother on how to cook Chicken Breast. I know it seems like a small topic and it is situational, but do consider it. The scenario is this, let's say you ...
2
votes
1answer
112 views

Advice for Rice balls in bulk

I have my own variant of japanese rice balls that I was hoping for some advice on. One thing to keep in mind is that I'm a college graduate student and put a high priority on minimizing costs and ...
2
votes
1answer
2k views

Are chicken gizzards okay to eat if still pink inside?

I sautéed chicken gizzards for quite a while, then added water and boiled another 15 minutes but they are still pink inside. Are they safe to eat even though they are pink inside?
3
votes
2answers
300 views

Is it best to slice roast meat if eating the next day?

So I have just roasted a chicken, a lump of beef (not sure which cut) and some pork shoulder. We will be eating the meat over the next few days. Would it be best to slice the meat now (after ...
0
votes
1answer
123 views

Is it necessary to only boil vegetables (or chicken) or can they be pressure cooked and later be boiled for the flavour to seep in?

I was following this recipe for which the cooking time mentioned is 30 min. Although for me, it took around 45 min for the vegetables to get cooked. Three questions: 1. Instead of waiting 45 min ...
0
votes
3answers
162 views

Thawing uncooked chicken [duplicate]

I have been thawing my uncooked chicken in my sink for years, and my family never got sick from eating it. Why can't you thaw uncooked chicken or any type of meat in your sink or on your countertop?
1
vote
1answer
517 views

Uncooked chicken burgers in the oven, thawed, then put into the fridge

So I took uncooked, frozen chicken burgers and put them in the oven at about 350 and left them for about 15 minutes. But then I had to leave my apartment so I took them out. They were warm and ...
1
vote
2answers
3k views

How long is marinated raw chicken breast good for after it's been vacuum sealed?

I have been marinating a large batch of chicken breast in eggs and spices. I'm going to put bread crumbs on them before cooking. I'm wondering, if I were to bread them and then seal them in vacuum ...
13
votes
5answers
2k views

Can I make fried chicken without a deep frier?

I've made southern style fried chick before and really enjoy it but found using all the oil to be quite expensive. Could I: A) Pan fry it? (I know this one is a stretch but could it work if the ...
0
votes
2answers
807 views

Should I fry the chicken first or should I pressure cook it first?

I fried the chicken breast in the oil till its surface was brown and then I pressure cooked it. The result was hard chicken. I found it quite difficult to chew. What should I do next time to make it ...
3
votes
3answers
1k views

How can I make the most of this stewing hen?

For the longest time, I've been keeping my eyes open for a stewing hen. I make very good Chicken and Dumplings, and I've always heard that I could make it really great if I could just get my hands on ...
3
votes
1answer
233 views

Brining multiple chickens

I'm attempting to brine multiple, however I am confused as to whether my brine will be sufficient. When I usually brine a single chicken I measure the weight of the water that I am going to use and ...
10
votes
7answers
20k views

How to prevent the chicken breasts from drying out

One of the methods I use to cook chicken in general and especially chicken breast is as follows: put the chicken into a frying pan. Pour 1/2 a cup of water and let it cook on medium heat for as long ...
1
vote
1answer
161 views

Beverage Cooler vs Small Refrigerator for Raw Chicken?

I'm entering a bazaar and I currently only have a spare beverage cooler (a Daewoo 123 watt beverage cooler) for my bazaar stall. This being the current circumstance, I want to know if a beverage ...
4
votes
4answers
3k views

How to absorb/remove excess water that you've added to a dish?

My cooking style involves putting a bunch of ingredients (e.g. chicken, rice, mushrooms, tomatoes) in a pot, adding water and seasoning, turning on the heat, and coming back half an hour later. ...
-1
votes
2answers
207 views

Chicken defrosted on Saturday can I eat it on Monday

I defrosted chicken on Saturday. Can I eat it for lunch on Monday?
1
vote
2answers
153 views

What dish?: Japanese chicken skewer wrapped in a green leaf and sour red sauce

In Japan, at two occcasions, I had chicken skewer with a green leaf wrapped around it, and in it was also some red sauce with a sour taste. Is there a specific name for this dish? Ultimately I'm ...
3
votes
1answer
361 views

Safe Chicken Liver?

Are chicken livers safe to eat cooked slightly pink? Is "chopped liver" safe when using schmaltz as an ingredient?
2
votes
1answer
692 views

How to reduce the masala taste from chicken roast

We cooked chicken roast and we cooked it in three batches. this is for a party. Good thing- OF the three batches two of them turned out to be pretty good. Issue- The third one turned out to stand a ...
1
vote
2answers
629 views

Sous-Vide Chicken Thighs - Effect of temperature swings?

Perfect fried chicken is the Great White Whale in my kitchen. It seems I've tried everything, well almost everything, I have not tried sous-vide. I'm still on the fence as to whether I'm going to ...
0
votes
1answer
1k views

Should I store my uncooked marinated chicken wings in the freezer?

Today I have marinated lots of chicken wings. I have to store three-fourths of these in the freezer. I am wondering whether I should keep these uncooked or half cooked. I will keep these in zipper ...
1
vote
2answers
2k views

Is it safe to eat chicken that is still frozen?

I ate half of a pre-packed chicken sandwich before realizing it was still partially frozen. Is there anything to worry about, and can I eat the rest?