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

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0
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1answer
68 views

Pre-Cooked Meat [duplicate]

I have an idea to pre-cook chicken, sauces, in spices etc and then freeze in batches. I can then use the precooked chicken to whip up quick dishes for dinner. My question is: if I have leftovers ...
0
votes
1answer
341 views

Problem cooking chicken wings with a bbq marinade

I've cooked chicken wings in a bbq marinade before and the results were disastrous, I put them in a pre-heated oven that was heated to 200 degrees celsius however as the marinade contains sugar the ...
0
votes
2answers
414 views

How would I quickly defrost chicken if it's going to be cooked in a crock pot?

I've read that it is O.K. to defrost chicken via the microwave or in a sink of cold water, but only if you're planning to cook the chicken right away. (How to quickly and safely defrost chicken?) I'm ...
2
votes
4answers
135 views

Substitute for rooster

There's a Greek dish - kokoras krasatos - that I love and want to make for guests, but I can't for the life of me figure out where to find a rooster. Is anyone able to, short of pointing me in the ...
1
vote
1answer
819 views

Chicken stock quantity to substitute for 1 stock cube (knorr)?

How much homemade chicken stock should I substitute when recipe calls for a stock cube? I added 5 litres of water to cover carcass. Anything else I can do with simmered chicken & veg. It seems ...
0
votes
1answer
199 views

What are East Coast Chinese Chicken Wings marinated in?

Does anyone know what the Chinese Restaurants on the East Coast (in the US) use to marinate their chicken wings? I was told by one owner that they use 10 different ingredients but she wouldn't tell me ...
2
votes
2answers
91 views

Using Chicken Broth bones for chicken stock?

I am planning on using a whole chicken to make a batch of chicken broth, which as I understand is made using the meat as well as bones and vegetables and various seasoning's. From that, I will take ...
0
votes
1answer
994 views

How many calories does 8oz of de-fatted homemade chicken broth contain?

Does anybody know how many calories are in 8oz of chicken broth if I skim the fat during production? I made my broth with a whole chicken, carrots, onion, celery, garlic, bay leaf, turnips, and ...
2
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0answers
206 views

Any tested recipes for Peruvian chicken / El Pollo Rico chicken? [closed]

I tried several recipes posted on youtube and various recipes websites. I followed the directions pretty closely and what I got was... chicken. It didn't resemble Peruvian-style chicken at all. ...
0
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1answer
486 views

Heston Blumenthal roast chicken

I just watched Heston Blumenthal - Perfect Roast Chicken where he does a few thing unconventionally. He roasts the chicken at approximately 200 F and stops the roasting process when the internal ...
0
votes
1answer
100 views

Cooking raw chicken beside heating quesadillas

In a kitchen that has only a flat top to cook with, is it safe to cook raw chicken on it and at the same time heat a quesadillas on the same surface but on opposite side of the flat top?
2
votes
1answer
145 views

How did inventor Robert C. Baker bind breading to chicken?

I read on Wikipedia that Robert C. Baker invented a revolutionary new way to bind breading to chicken, which also sticks on the chicken after it was frozen and heated again. I can't find what this ...
1
vote
2answers
101 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
114 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 ...
3
votes
1answer
245 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. ...
1
vote
1answer
263 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 ...
1
vote
3answers
316 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 ...
1
vote
1answer
750 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
votes
2answers
283 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 ...
-1
votes
1answer
223 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
vote
1answer
155 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) ...
6
votes
2answers
262 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
votes
1answer
364 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
votes
1answer
198 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 ...
2
votes
2answers
13k 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
votes
2answers
931 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
votes
0answers
58 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
167 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.
1
vote
1answer
1k 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?
0
votes
1answer
303 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
245 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
vote
1answer
170 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
290 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
236 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
votes
1answer
705 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
votes
1answer
147 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
votes
1answer
1k 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 ...
-1
votes
2answers
457 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 ...
-2
votes
3answers
39k 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
votes
2answers
4k 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
votes
2answers
2k 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
vote
1answer
379 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 ...
0
votes
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 ...
4
votes
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
votes
1answer
1k 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?
1
vote
1answer
4k 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 ...
1
vote
2answers
103 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
244 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
15k 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 ...