Questions about handling, preparing, or cooking chicken, either whole or parts.
0
votes
1answer
148 views
Can state of chicken affect brine?
I have been trying to brine chicken and it never seems to brine successfully. I have followed the brine procedure correctly. I added 2 litres of spring water to a stainless steel pot with 140g ...
3
votes
1answer
421 views
Can I grill a chicken/turkey breast in the night and eat it 12:00 and 18:00?
First of all, I'm sorry for my English, I'm not fluent.
I'm on a diet where I can eat only chicken breast and ground muscle (don't know the right word for this but I tried) as the meat (and fish, but ...
2
votes
3answers
2k views
Should chicken be cooked beforehand while making pizza?
I was just wondering if I can arrange raw chicken on the pizza base and cook everything along or if I should cook the chicken first separately.
0
votes
2answers
2k views
How long should I slow roast a large (7.5lb/3.5kg) chicken for?
This Moroccan Slow Roasted Chicken with Preserved Lemon and Olives
recipe suggests to cook a regular sized chicken for 3 hours at 325° F (160° C).
I have a largish chicken (7.5lb/3.5kg) that I want ...
7
votes
6answers
2k 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 ...
5
votes
2answers
496 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 ...
0
votes
1answer
459 views
If you brine a chicken and then boil it in soup, how much salt, if any, will come out and go into the liquid?
Suppose you brine a chicken in a heavy solution e.g. 10% saline. Suppose you now boil this chicken in water which does not contain salt or contains a little salt e.g. 5g. How much of the salt, if ...
2
votes
2answers
322 views
Save meat from chicken broth?
I made a chicken stock/broth with chicken parts including two chicken legs. After cooking the broth for three hours, is the meat in the pot considered edible?
Should you save it and use it for ...
3
votes
1answer
265 views
Why do whole chicken recipes advise rinsing the chicken? [duplicate]
Possible Duplicate:
Does meat need to be washed before preparation?
I'm roasting a whole chicken for dinner tonight and the recipe told me to rinse the bird under cold water and pat it dry ...
3
votes
3answers
3k views
In what way is kosher chicken different from brined chicken in terms of salt absorbtion?
Ideally I want all parts of my chicken to absorb a good amount of salt. I think brining is best but somebody has suggested kosher chicken. How is kosher salted differently and will all parts of ...
2
votes
3answers
739 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 ...
0
votes
1answer
1k views
Getting crispy chicken nuggets at home
I have been trying to make chicken nuggets at home, but the nuggets did not come out as crispy as expected. The chicken inside is cooked fine, it is just the covering that did not come out fine.
I ...
0
votes
3answers
1k views
Why is the Chicken too hard in the outside but soggy in the inside?
I have a problem when I cook a chicken. Usually, I will divide the chicken into smaller parts. However, when I cook the chicken by placing in a soup, I often get the meat too hard at the outside and ...
2
votes
1answer
805 views
How to make Chicken Laksa taste more like To's restaurant?
I've tried a couple of recipes to make Chicken Laksa but I cant get it to taste like this Malaysian restaurant (To's in North Sydney).
I've had the best luck with this recipe from Taste.
Is it just ...
0
votes
3answers
455 views
Filling for Stuffed Chicken Breast [closed]
I was wondering what taste good as a filling for chicken breast. I want to make kind of chicken breast pockets by almost cutting through the chicken breast but keeping both sides still together to ...
2
votes
2answers
3k views
Will store bought chicken eggs hatch?
I'm a bit scared to try it, because I'm not sure what would be worse--cracking open a rotten egg, or having to figure out what to do with a chick.
So how about it? If I leave chicken eggs out, will ...
1
vote
1answer
572 views
How to make chicken absorb more salt when cooking a soup?
This is a really important question for me, it can actually make the difference between me recovering from a chronic illness or not.
Basically I have been cooking a basic soup : 1kg chicken: 1.5 ...
3
votes
1answer
2k views
How to stew chicken properly
I have a recipe where I cut chicken breasts into 0.5" cubes and cook them on a medium low gas flame for 15-20 minutes in a stew. When I cook the chicken, it comes out a bit tough and chewy. So I was ...
1
vote
3answers
2k views
How to barbecue marinated chicken drumsticks
I'm looking for some general advice on how to do this. I've attempted this twice and they turned out OK, but the outside layer looked a little black. Everyone really liked how it turned out but I'm ...
0
votes
0answers
260 views
Are skin and stock of chicken drumstick safe? [closed]
I am living in US. I often buy chicken drumsticks from food grocery stores and simply boil them to eat. Their packages say they are grade A and/or all natural. I heard that USDA forbids usage of ...
1
vote
2answers
719 views
What side dish goes well with Peanut Chicken?
I am making dinner for my in-laws this weekend. I plan on making a Peanut chicken and pasta meal. The meal includes fettuccine, chicken strips, and pea pods in a peanut sauce. Do I need a side dish? ...
0
votes
5answers
644 views
How can I stop the cooking in my chicken and noodle soup?
I usually enjoy my chicken noodle soup right after cooking it to perfect noodle doneness. Most of what I cooked goes into the fridge. My problem is that while I'm waiting for the left-over soup to ...
4
votes
3answers
319 views
Why would chicken have significant regional differences in flavor?
Is it possible that (for example) chicken raised in the United States has a different flavor from chicken raised in Europe? If so, why?
Are there genetic differences in the "breeds" of chicken used ...
3
votes
6answers
37k 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 ...
2
votes
3answers
416 views
Substitution for beef (veal) in a stew
I have a recipe for an Italian stew that is pretty much just caramelized onions and juice from tomatoes plus veal. My partner does not eat veal so we've substituted stewing beef to good effect, ...
2
votes
1answer
328 views
Can I use duck feet to make duck stock
I had my first crack at making chicken stock the other day and now I would like to try duck stock.
One of the posts I read when learning how to make chicken stock was about using chicken feet. It ...
1
vote
1answer
214 views
How to store parts of whole chicken for long time?
I bought cooked whole chicken. According to stilltasty.com and with my experience, for more than 1-2 days, I have to place it in the freezer. But then if I want to eat a part of it, I have to thaw it ...
7
votes
3answers
1k 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 ...
3
votes
2answers
454 views
How to prepare chicken tartare?
One of my favorite dishes is steak tartare with fried bread, garlic, capers, beets and raw egg yolk. I would like to try chicken tartare (food safety issues aside - I'm aware of the risks); however, I ...
4
votes
4answers
2k views
What causes chicken fat on the surface of soup, and does it add flavor to the dish?
I was making a Japanese ramen soup recipe which involved cooking raw diced chicken thigh in the soup for a few minutes. Soon after adding the chicken to the soup, globules of fat started appearing on ...
3
votes
1answer
401 views
Vinegar and battered chicken?
I made a recipe for crispy shallow-fried battered chicken. The recipe called for a little vinegar to be added to the chicken after drying and seasoning. This dish did not work, the batter (just flour ...
4
votes
1answer
218 views
How to make central/south american “arroz con pollo” [closed]
In Belize, Peru, and the Dominican Republic I absolutely loved the perfectly moist and delicious arroz con pollo. Always flavorful and simple, it was my fall back anywhere I was anytime I was too ...
1
vote
3answers
10k views
Can I freeze marinated chicken breasts?
I bought marinated chicken breasts from the butcher and didn't realize I bought twice as many as I really wanted! Is it ok to freeze half of them?
The marinade is a garlic butter, so not acidic like ...
5
votes
5answers
8k 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 ...
3
votes
1answer
2k views
How do I make the panko bread stick to my egg-coated chicken?
I am trying to do a pan-fried schnitzel with chicken breast coated in a mix of eggs, salt, pepper, some ketchup, a bit of olive-oil and sweet paprika.
Once I coat the chicken in the egg mix, I try to ...
2
votes
5answers
764 views
Why does my chicken get dry skin in the freezer?
Sorry guys, but I suspect I have a bit of a newbie question here.
When I buy raw chicken breast, I like to open up the package immediately and separate it out into 3 portions because that's roughly ...
2
votes
1answer
748 views
Indian Cuisine - Atta Chicken
There was an article early march on npr called Oberoi's Kitchen: The Art Of Indian Haute Cuisine. It featured several recipes and talk of a traditional workman's lunch called atta chicken. It is a ...
0
votes
2answers
4k views
How to create a soup with frozen chicken?
I have chickens in the freezing box. How long can I keep my fatty chicken legs there until they become dangerous to eat? How should I defreeze the chicken? Can I just put it to the hot water or should ...
2
votes
6answers
219 views
Traveling with chicken
In a few days I'll be cooking for my grand parents. Now I want to make it special so I decided to brine some pieces of chicken fillet before going there. But they live an hour traveling by bus from ...
4
votes
1answer
14k views
How many times is it safe to reheat chicken?
I thought I remembered hearing the food agency Evira say that you should never reheat chicken meat after the initial cooking. However, I cannot find the statement of it anymore. Now I'm starting to ...
0
votes
1answer
2k views
How long can you store the bones of a chicken in the refrigerator?
No odours can enter the place where I am keeping the bones in the refrigerator so contamination is minimized.
3
votes
4answers
2k views
How to use Bones in Soups?
I have now a pile of chicken bones and I have heard they can be useful in making some food. How should I preserve them and where can I use them? Should I cut them into pieces and throw them into a new ...
1
vote
3answers
1k views
Crisping Chicken Without Skin
Most of the recipes that call for crispy chicken mention that you must leave the skin on. That's what crisps.
Is it possible to make crispy chicken without skin?
1
vote
1answer
168 views
Thai Chicken and Noodles Recipe Recreation
I used to eat this delicious Thai Chicken and Noodles recipe from a restaurant that closed down over a decade ago. I'm looking for a closest approximation of a recipe that will still taste good. (I ...
3
votes
2answers
1k views
How do I cook chicken and asparagus over an open fire?
I have some chicken breasts and some asparagus that I want to cook tomorrow whilst we're out camping for midsummer.
The fire will have a grate over it probably.
Is it better to wrap the food in ...
6
votes
2answers
2k 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
4answers
2k 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 ...
1
vote
1answer
166 views
Looking for Chicken & Dumplings pointers
A young lady I know has informed me that "Chicken & Dumplings" is amongst her favorite dishes. I have only attempted this a few times with only marginal success. Mostly my dumplings end up too ...
5
votes
2answers
3k 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 ...
4
votes
11answers
2k views
Baking chicken in oven, but keeping it moist
Here is the problem I'm facing:
I am on a diet, which doesn't exclude fat, but doesn't encourage it either. So I am trying to bake chicken in the oven, while also removing the fat that comes out, ...
