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

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8
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2answers
2k views

What are the correct simmering times for chicken/vegetable stock?

I recently read that cooking stock for more than about 2 hours negatively affects the flavor, and eventually vitiates the vitamins due to heat degradation. This seems to conflict with advice I've ...
7
votes
6answers
1k views

Saving seasoned flour used for dredging chicken

I love to make (and eat) buttermilk fried chicken but I always get carried away with the amount of flour I use. I am fully aware of contamination due to raw chicken, but is it safe to keep the excess ...
7
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4answers
3k views

Alternative for shake and bake?

I want to make my own shake and bake at home. The shake and bake you buy at the store is full of unpronounceable, non-organic ingredients and seasoning. I'm looking to make a good crust out of ...
7
votes
3answers
5k views

How to avoid chicken getting too tender when cooking in a crock pot?

I'd like to cook chicken in my Crockpot but just about every time it comes out so well done that it shreds when you try to cut it. How can I make it so it's not as well done; more like it comes out ...
7
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3answers
2k views

Is it safe to prepare Chicken Tartare?

I know that raw chicken generally has a lot of safety concerns. Is there anyway that I can source the chicken to minimize these worries? What are the general concerns? How can I combat them? Are there ...
7
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6answers
2k views

Baking chicken - temperature vs time

I'd like to bake a chicken. Let's say it's already washed, marinated, sitting on tray and ready to bake. I usually do it at 180 degrees C, for 1 hour. My main problem is that the skin is not crunchy ...
7
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9answers
3k views

How do you get a nice yellow gravy color when making a chicken pot pie?

I'm making a chicken pot pie. Taste is decent, texture is good, however the appearance of the 'chicken gravy' inside is more....dull gray like than a more vibrant yellow. I don't mind it, but most ...
7
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6answers
5k views

Is there a point in stuffing a chicken if I'm not planning on eating the stuffing part?

I'm planning to cook a regular chicken on Sunday and I thought that I should probably try to season it somehow. I've never tried to cook a chicken before (first Christmas dinner as an adult obv!). I ...
7
votes
4answers
36k views

Why does meat in the crockpot always end up dry?

Just cooked some chicken breasts today. All day in the crockpot and when done the meat was horribly dry. I put chopped onions, carrots, spices, and coconut milk and 1/2 cup water and 4 chicken ...
7
votes
5answers
95k views

How to cook fried chicken gizzards that are tender?

There is a local place that cooks amazing fried chicken gizzards. Somehow they are really tender, and yet the breading on them is still crispy. Every time I try to make them they turn out extremely ...
7
votes
4answers
5k views

Is it safe to eat a chicken that leaked a ton of red fluid after roasting?

I just roasted a small chicken, and after taking it out of the oven after about 1 1/2 hours, a large amount of watery, red fluid leaked from the bird. Did I somehow mess up cooking the chicken? Is ...
7
votes
2answers
6k views

What are some good spices to marinade and season baked hot wings?

I've gotten pretty good with baked hot wings, and I'm trying to create an even better taste through seasoning or marinading. Right now, I use salt, pepper, butter, Tabasco sauce, and tons of Frank's ...
7
votes
5answers
30k views

Is rare duck breast safe?

Other forms of poultry are regarded as undercooked at the slightest sign of pink juices and yet it is common practice to cook duck so that it's medium rare. Is the risk of food poisoning significantly ...
7
votes
3answers
40k views

How long can you freeze raw chicken before it seriously affects its taste?

The dramatic effects of freezing something almost always has an immediate impact on taste. But it seems like the longer something is in the freezer the worse it tastes. Recently, I found some months ...
7
votes
4answers
2k views

How do you poach chicken?

How do you poach chicken?
7
votes
2answers
5k views

Adding spices before or after frying?

If I fry chicken strips for my salad, should I spice them before or after I fry them? I've heard contradicting opinions.
7
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2answers
1k views

Why cleave chicken when making stock?

Why would you cleave your chicken, bones, into pieces when you are making stock? I just throw whats left of my chicken in a pot with some vegetables bring it to a boil and then simmer away for an ...
7
votes
2answers
13k views

How do I bake chicken breast?

The kitchen queen marinated three whole chicken breasts in the refrigerator today. She left a note saying to bake them. I have no idea what I'm doing. Should I slice them in half to make them thinner? ...
7
votes
2answers
13k views

Will soaking chicken in milk hurt the chicken

I'm trying a new recipe and I was told to soak my boneless skinless chicken thighs in milk with a little spices. Let them soak for a while then take them out of the milk and then drop them in seasoned ...
7
votes
2answers
405 views

How can I cook chicken in a similar way to how it was done in Biblical times?

I want to make a historically accurate biblical meal for a group. I'm using chicken, and serving it with flatbread and an Israeli salad (sans tomatoes and other new world vegetables) Does anyone have ...
7
votes
2answers
2k views

Should my chicken sit in liquid as it roasts, or not?

For the last chicken I roasted, I used this recipe, slightly modified. The biggest modification was that I added liquid to the pan, it was eyeballed but let's say I used about 1/2 to 1 cup total of a ...
7
votes
4answers
2k views

How to bake a chicken?

I've been using a rotisserie oven to bake my chickens for a while now. However, it's no longer available to me. My first attempt at baking a chicken in a long time: Purchase a chicken that's ...
7
votes
1answer
704 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 ...
6
votes
8answers
1k views

Is free-range chicken more flavourful?

Free range chicken is generally a lot more expensive than battery farm chicken, but it's often claimed it is better tasting. I'm curious if restaurants stick to this mantra and use free-range ...
6
votes
3answers
2k views

Smoked a chicken and the skin came out like boot leather

I recently decided to smoke and entire chicken so I dropped it in and kept the smoker around 225-250 for about 4 hours. I went in and sprayed it down with a little apple juice and vegatable oil every ...
6
votes
2answers
14k views

When is best to apply sauce on to BBQ chicken?

I'm cooking a full chicken divided into 8 pieces... When is the best time to put sauce on chicken cooked on a BBQ? Is it better to do it after it sits for a while on the BBQ? Is it better to let it ...
6
votes
3answers
856 views

Will marinating chicken for 18 hours make the meat fall apart?

I decided to marinade some chicken for tomorrow night's meal but the only time I have to do it is tonight. Obviously it's going in the fridge for that time period. I've never marinated meat for that ...
6
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2answers
3k views

Chicken: take meat off bone before or after cooking?

When cooking chicken bought in pieces (quarters), what is the best way to achieve a dish that is without the bones? Should you pull the meat off the bones before or after cooking?
6
votes
2answers
5k views

Lunch meat is slimy on outside?

Sometimes when I buy lunch meat cuts, from the supermarket, they quickly slimy on the outside. Regardless of the date which is indicated by the sticker. I perform the taste, smell, and visual checks ...
6
votes
3answers
91k views

Is it safe to leave cooked poultry at room temperature overnight?

Assuming that I've already cooked the poultry (or eggs) to recommended temperatures - does it need to be refrigerated immediately, or is it safe to eat if it's been left at room temperature overnight? ...
6
votes
3answers
2k views

Crispy fried chicken goes limp: picnic disaster

I use a simple fried chicken recipe: wash chicken (I use thighs), dredge in seasoned flour, dip in egg with a bit of milk, re-dredge in flour, shake and fry. The dish comes out great on the day I cook ...
6
votes
1answer
3k views

Will cooking chicken longer in soup make it less tough and stringy?

I tried a new chicken soup technique and am not quite thrilled with the results. The point of this technique was to achieve flavorful, tender chicken. Well, the broth is tasty but the chicken is kinda ...
6
votes
4answers
16k views

How can I reheat chicken without it getting rubbery or dry?

Reheating chicken in the microwave is usually a disaster, rubbery and awful or underheated. In the toaster oven, the meat will frequently dry out. How can I reheat it and keep the texture ...
6
votes
3answers
117 views

How to carve poultry?

What's the best way to carve poutry so that you get the most amount of meat? Are there any tricks you've found that will make this easier?
6
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2answers
232 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 ...
6
votes
1answer
8k views

Defrosting chicken breasts in marinade

I want to defrost chicken breasts and would like to marinate them. Since time may be an issue, can I place frozen chicken breasts in zip lock bag with marinade?
6
votes
3answers
10k views

How do I cut out the vein/tendon from a chicken breast tendorloin?

I like to cook grilled chicken sometimes to go in salads. The problem I always have is that in the chicken breast tendorloins I buy, there is always a tendon or vein or something. It's white when ...
5
votes
2answers
304 views

Apple Cider is too sweet for gravy

Hey. I'm in Vermont. We have lots of apple ciders and lots of amazing apples (let me recommend this year's lady apples...bet on 2010 Cider! ) I've been roasting local chickens, and then deglasing ...
5
votes
4answers
43k views

Chicken smells like eggs

I purchased some fresh chicken a few weeks ago and immediately froze it. Today I took it out and put it into boiling water to start making soup. Before I added anything else, the whole room started to ...
5
votes
2answers
662 views

How to replicate golden brown color of McDonalds chicken nuggets?

Does McDonalds use any food color in their chicken nuggets to get the golden brown color? How do they ensure that all the pieces are of same color and would it be possible to replicate the same at ...
5
votes
5answers
14k views

Chicken Stock alternatives?

I want to make a barbecue sauce which has chicken stock in its recipe. This is the first time I needed chicken stock for cooking; somehow, I didn't come by it up until now. Anyway, neither me or ...
5
votes
3answers
2k views

Can I cook couscous for a chicken dish in my crock pot at the same time as the chicken?

I'm wanted to make a lemon garlic chicken in a crockpot and I'd like to serve it with couscous. Is there a way to cook the two together? I know I can cook the couscous and then add it in the crockpot ...
5
votes
3answers
1k views

Why is my brining giving varied and usually poor results?

I am trying to brine a chicken and then cook it in a soup. I just can't seem to do it properly and have noticed varying results for reasons i cannot figure out. My basic method is add 1.5l spring ...
5
votes
5answers
563 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 ...
5
votes
2answers
5k views

How long can I keep a chicken carcass and still make stock from it?

I bought a whole chicken for dinner two days ago. Immediately after quartering it, I put it back into a zip-top bag and put it in the bottom of the fridge. So, roughly around 40 hours ago. I'd like ...
5
votes
1answer
193 views

Why do instructions for carving a chicken disregard the back?

Many instructions for carving a roast chicken don't mention doing anything with the meat on the back. For example, Mark Bittman in How to Cook Everything, describes how to cut the breast, leg, and ...
5
votes
10answers
86k views

How to smoke chicken without it coming out tough?

We bought a smoker and it has been fabulous for doing ribs. However, when we've tried to do chicken in it, it comes out "leathery" and tough. I have had smoked chicken at other people's homes that was ...
5
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3answers
8k views

Brining chicken wings

I'm trying to figure out how to brine chicken wings (for hot wings) and have some questions about brine: What is the minimum and maximum amount of salt to water ratio to make a brine? Does brine ...
5
votes
4answers
253 views

How would I add heat to a brine?

I am interested in making roast chicken with a bit of a kick. I'm thinking about adding heat to the brine, but I'm not sure what the best way of doing that would be. How would brine work with hot ...
5
votes
2answers
4k views

Is acid-marinated raw chicken still safe after several days?

I marinated chicken five days ago in lemon juice, seasoned salt, and garlic powder, is it still safe to cook in the oven?