Questions about handling, preparing, or cooking chicken, either whole or parts.
4
votes
4answers
15k 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 ...
4
votes
2answers
499 views
Possible for chicken to reach 165F and be raw
Is it possible for a piece of chicken to reach an internal temperature of 165F and still be raw?
Update:
Just to be clear, this is not something I experienced. I was just wondering if it was in fact ...
4
votes
5answers
531 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 ...
4
votes
1answer
182 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?
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 ...
4
votes
3answers
5k views
How long should it take to bbq half a chicken?
I know how to tell if a chicken is cooked, but has anyone got any idea of approximately how long it would take to bbq half a chicken in an uncovered barbecue?
To clarify:
I'm thinking of cleaving a ...
4
votes
3answers
258 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 ...
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 ...
4
votes
12answers
13k views
How can I make Chinese chicken fingers like in the northeast?
Does anyone know how to duplicate the chicken fingers found at Chinese restaurants in the Boston area? The batter on them is very puffy, and doesn't really conform to the shape of the chicken.
Google ...
4
votes
7answers
7k views
How to make chicken nuggets more tasty? [closed]
I bought a box of frozen chicken nuggets and baked them in my oven according to the instructions on the box.
However, the taste a bit dry and I feel they are not as good as those sold in KFC.
There ...
4
votes
3answers
737 views
How to truss a chicken?
I have seen many videos online and by chefs on tv, showing how to truss a chicken. What is your way of trussing a chicken? They all seem to have a different technique, and I am interested in a ...
4
votes
2answers
401 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
4k views
difference between pan-cooking with and without oil
So lately I've been pan-cooking single chicken thigh fillets as a snack of sorts. Heat the non-stick pan, and toss a chicken fillet in there, turn around a few times while making cuts to make them ...
4
votes
1answer
791 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 ...
4
votes
1answer
1k views
Should I BBQ chicken on foil?
My wife tells me I should be putting aluminum foil on the grill and BBQing the chicken kebob on that and not the naked flame. She cites that it won't get burnt, easy to clean the grill and the ...
4
votes
1answer
432 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 ...
4
votes
2answers
1k 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 ...
4
votes
1answer
860 views
Chicken comes out salty… occasionally
A particular honey-and-mustard chicken I make frequently has, on a couple of occasions, come out tasting extremely salty, the saltiness overpowering the flavor of the chicken and the sauce. I'm trying ...
4
votes
1answer
411 views
Cook boneless skinless chicken thigh portions to taste like drumsticks?
Can I cook boneless skinless chicken thigh portions to taste like drumsticks?
My store doesn't have IQF (individually quick frozen) drumsticks, so I
bought IQF boneless skinless chicken thigh ...
4
votes
4answers
4k views
Substituting table salt for kosher salt when brining chicken
How much regular table salt should I use when brining chicken pieces?
I don't have kosher salt, just regular iodised table salt. Does this really make a difference? I thought salt was salt.
...
4
votes
1answer
372 views
Why do chicken wings turn chewy if cooled between cookings?
I prepared some chicken wings by:
Place chicken wings, raw, in cool oil.
Heat corn oil to ~180°F, hold at ~180°F for 3 hours (in the oven).
Heat peanut oil in deep fryer to 370°F (as high as the ...
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 ...
3
votes
8answers
897 views
Meals to cook using a whole chicken
I recently started buying locally-grown chickens. When it comes to buying chicken this way, it seems my only option is to buy a whole chicken.
Right now I only know one way to cook a whole chicken, ...
3
votes
6answers
2k views
How can I get breaded chicken to stop from sticking to the frying pan?
Whenever I fry breaded chicken cutlets, the first side browns beautifully, but when I turn them over, the next side always sticks to the pan. Consequently, one side is beautifully breaded, and the ...
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 ...
3
votes
2answers
474 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?
3
votes
3answers
1k views
My sous vide chicken is tough and stringy - did I cook it too long, or too little?
So far I've attempted it twice. The first time I cooked legs and thighs at 60C for an hour and a half; the second time I cooked two breasts at 60C for about 45 minutes. Both times the chicken came out ...
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 ...
3
votes
4answers
1k views
What hot sauce should I use for Buffalo wings sauce?
After watching "The Wing and I" in Good Eats and being the one that always ordered Buffalo wings (I no longer live in the US), I decide to give it a try. The recipe for the sauce is:
butter
garlic
...
3
votes
5answers
7k views
Cooking chicken in microwave?
I hear that chicken breasts can be cooked in microwave and that it's the best way to get it juicy and tender. I have also seen some articles about it on the internet.
I wonder if this is just a myth ...
3
votes
4answers
19k views
How can I tell when chicken thighs are sufficiently cooked to eat?
Last night I was grilling chicken thighs on a barbecue and I was told that if there was any pink inside them, they are not safe to eat. My question is twofold:
(a) Is this true?
(b) Is there a way ...
3
votes
2answers
3k views
What's a good cornstarch/flour to broth ratio for a chicken-broth gravy?
I have found that chicken broth or stock does not thicken as easily as beef broth or stock will. I often find myself adding too much flour or cornstarch, hoping the chicken broth will thicken, but in ...
3
votes
3answers
178 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. ...
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 ...
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 ...
3
votes
1answer
118 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 ...
3
votes
1answer
1k views
Chicken marinade with soy sauce - have I done something wrong?
I have made a chicken marinade with soy sauce, olive oil, dry herbs and spices.
I put it to marinate for 3-4 hours (like I mostly do), but I couldn't cook it that night so I left the chicken in the ...
3
votes
2answers
5k views
When to use chicken thigh versus breast?
The America's Test Kitchen recipe for Chinese Orange Chicken calls for chicken thigh, explaining that it has a better taste and texture for the recipe. It does not explain why, however.
So that has ...
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 ...
3
votes
6answers
38k 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 ...
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 ...
3
votes
8answers
4k views
What can I do with white rice to go with fried chicken? [closed]
I have friend chicken, and I have white rice. I have no idea as to what my options are for cooking the rice in regards to making it go with the chicken.
I'm new to this, so I'd like to keep it ...
3
votes
2answers
143 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 ...
3
votes
2answers
1k views
What temperature should I use for sous-vide chicken breasts?
I'm finally going to advance my sous vide repertoire from just steaks to poultry. I know the safety issues and am familiar with the salmonella death rate chart. What I'm wondering about is the ...
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 ...
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
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 ...
3
votes
1answer
159 views
What is the 'Steam-Chill-Bake' method of making hot wings?
This question had a response mentioning the 'Steam-Chill-Bake' method. What is that? Why would someone cook wings this way?
3
votes
1answer
88 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?
3
votes
1answer
776 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 ...
