Tagged Questions

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

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2
votes
1answer
245 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 ...
2
votes
1answer
113 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
votes
1answer
479 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
votes
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
votes
0answers
413 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 ...
0
votes
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
votes
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
12k 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
votes
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 ...
8
votes
3answers
5k 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
497 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 ...
5
votes
5answers
700 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 ...
2
votes
2answers
4k views

Lifespan of chicken stock in fridge

I boiled some chicken last week, and saved the stock for future use. But, as I don't have enough freezer space, I just put it in the fridge, so it has been liquid. Since, it has been a week, is it ...
3
votes
2answers
514 views

Flattened chicken breast returns to original size when frying

I like to fry chicken breast whole -- I always flatten the meat with a meat hammer first, to make it an even thickness throughout. A few minutes into frying, the meat returns to almost the identical ...
-2
votes
1answer
367 views

Chicken Juice in eye? [closed]

So I was washing a frozen chicken, dethawing it. and a piece of chicken dropped in the sink and the water I was washing the chicken with got in my eye. Can salmonella actually affect the eyes? or if ...
4
votes
1answer
26k views

How long does it take to smoke a chicken?

I have tried to smoke chicken twice now and both times have taken at least 6 hours. I put the chicken (about 6 lbs) in my smoker with about 40 coals and add some wood. I also periodically add coals ...
2
votes
2answers
205 views

Is it safe to cook chicken soup if the water doesn't quite cover it?

So, being dumb, I got my chicken all thawed out before I remembered that my friend still has my soup pot. I got the chicken crammed into a smaller pot, but I can't get the water to quite cover it. I ...
1
vote
1answer
4k views

Cast Iron to Fridge?

More of a safety question, but im a beginner cook and I made Chicken and Potatoes n Such in a Cast Iron Dutch Oven.....Let it sit for about 30 minutes and then put it in the fridge. Is this unsafe? ...
0
votes
2answers
5k views

Is a partially frozen chicken safe if not immediately cooked at the proper temperature?

I put a partially frozen (inside) chicken in my convection oven, set it to what I thought was 400ºF (200ºC) and left the room with a timer on. An hour later it was discovered the temperature was only ...
2
votes
1answer
3k views

What is the percentage by weight of meat in a split chicken breast?

We are planning on canning chicken breast and wondered what percentage of raw bone-in "split chicken breast" is meat (versus non-meat like bone and skin)?
2
votes
2answers
3k views

Are there different grades of chicken in the US?

I don't know how much the grocery store is doing marketing and how much difference there is between different packages of chicken on their shelves. Locally, two of our best known grocery stores ...
0
votes
1answer
644 views

How long does the cream in a freshly baked chicken pie last for?

I am planning on baking a chicken pie that contains double cream tonight and serving it two days later. How long does the cream in the freshly baked pie last for? Do you think it will be still okay ...
-1
votes
1answer
799 views

How long will sealed chicken keep?

For example if I seal chicken in the morning by cooking it on just the outside, is it safe to cook that night all the way through if kept refrigerated during the day?
0
votes
3answers
2k views

How to ensure that the chicken meat is not over cooked or under cooked?

I am cooking the chicken breast (together with bones and cut into 4 main pieces) in a soup. (The soup was cooked with some other ingredients first and then the chicken was pieces was thrown after 1 ...
2
votes
3answers
689 views

What to do with chicken scraps [closed]

I just bought and cooked a whole chicken in the oven and I'm wondering if there is anything I can do with the scraps left over from slicing up most of the meat. Thank you!
3
votes
2answers
3k views

Cooking a chicken and peppers in a crockpot instead of sauteeing, how much water should I add?

My father shared a recipe with me and my mother "gently corrected" some of the details, but it sounded good, and I wanted to replicate it, but cook a little more to have some leftover for later. The ...
-2
votes
2answers
1k views

Left my frozen whole chicken in cold water overnight. [closed]

I left my frozen whole chicken (about 3-4 lbs) in cold water overnight by accident. I am going to boil it for soup. Is it still ok?
2
votes
1answer
999 views

why is there no cavity in the whole chicken I just bought?

I wanted to try a chicken-with-stuffing recipe, so I bought a "Tyson Premium Young Chicken (without neck or giblets)" from WalMart, but when I unwrapped the chicken to stuff it for the recipe, I don't ...
14
votes
7answers
7k views

Mystery “organ” on the underside of chicken thighs?

There is a small, round, black "organ" under chicken thighs, and some people like to eat it. Identifying this seems to be quite the lingering Internet mystery. They are there on prepared fried ...
4
votes
2answers
4k views

Meat and Poultry Changing Color in Marinade?

I am working on a marinade for my chicken breast and filet mignon for a fondue we are planning on having tonight. I took the meat out of the fridge and noticed they both seemed to change color. The ...
4
votes
2answers
3k views

Is a whole chicken still safe after 5 days marinating in the fridge?

I marinated a whole chicken and put it in the fridge for 5 days--can I still cook and eat it?
2
votes
2answers
6k views

Frozen and Unfrozen Chicken: what's the difference?

I see some chicken places advertising that their chicken has never been frozen. The suggestion, I suppose, is that never-been-frozen chicken is better. Is there any truth to this? References please.
3
votes
4answers
8k views

Do I have to defrost chicken before cooking?

I'd much rather throw the chicken in the pan straight from the freezer but I worry about the tastiness and tenderness. Looking for seasoned advice on this one.
5
votes
3answers
9k 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 ...
7
votes
4answers
8k 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
3answers
6k 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 ...
5
votes
1answer
483 views

Big Chicken vs Small Chicken: weight and stuffing volume ratios

I need to adjust a recipe for a stuffed chicken. The recipe calls for a 2kg chicken, and say W grams of stuffing. Now I plan on buying a smaller chicken because it's for less people, how can I ...
-1
votes
2answers
4k views

Proper cook times for mushrooms, onions, and peppers

One of my favorite meals is poached chicken cut into strips and stir fried with mushrooms, onions, and peppers and a bit of oil-based salad dressing for flavor. However, most of the time I get the ...
3
votes
1answer
105 views

How old is a chicken when it's time to be cooked?

How old is a chicken usually allowed to grow before it's ready to be used for cooking?
4
votes
1answer
1k views

How to make flavoured salt for potato chips

A chips shop offers potato chips (french fries, in the US) in different flavour like chicken, chicken roast, bar b q, et cetera. I saw they make simple potato chips and then add a salt type stuff to ...
5
votes
1answer
2k views

Do some breeds of chicken have particularly red meat when cooked?

Tonight, my friend and I ordered a fried chicken special at a restaurant with a local food theme. It was a great dish. Both of us got very pink chicken. I am pretty sure that my plate had three ...
3
votes
1answer
282 views

If a chicken has released a lot of moisture due to freezing, will these cause soup water to flow back in due to pore enlargement?

If you have slow freezed chicken and noticed a lot of water has come out, you then cook a soup, would the freezing have caused pores to enlarge and will the soup water/marinade move into the areas of ...
1
vote
2answers
517 views

How can you make a lot of water come out of chicken by freezing and denaturing it?

I have noticed that sometimes when I freeze chicken a large amount of water pours out of the chiken and settles/freezes on the chicken surface. From what I understand this is the result of ice ...
1
vote
1answer
819 views

Chicken on a Brinkmann Smoker N Grill

I've been trying to smoke chicken for many days now, but the problem is that most of the time the chicken tastes like a match. I've done everything, soaked the wood for a long time, cooked it with ...
1
vote
1answer
558 views

Chicken carne asada marinade

I'm trying to cook carne asada chicken (hope that doesnt sound too strange). I'm trying to make the perfect marinade for it. Here's what I've tried so far: 3 tblspoons orange juice 1 tblspoon ...
3
votes
1answer
3k views

Why do US chicken taste “gamey”/rancid in no time despite proper storage?

I am a new member. We are relatively new to the US, moved here 8 years ago, originally from Asia. I've purchased the chicken brands Foster Farms, Costco/Kirkland, Save Mart, Safeway, and more, but no ...
4
votes
1answer
214 views

Why do we need gelatin in our stocks?

I make chicken stock fairly regularly. I know it's supposed to look like jello when chilled. My question is: why? Mouthfeel? Body? Why do we want a gelatinous blob of delicious bone juice?
5
votes
4answers
10k views

PA style fried chicken with no breading or batter, just a thin amber color crisp coating

When I was a little fellow I lived in the southeastern part of Pennsylvania. Many diners that we ate at had a fried chicken that had just a thin crispy amber coating. The order was usually a half of a ...