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

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4
votes
1answer
571 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 ...
2
votes
1answer
37k views

Pan frying chicken breasts?

I've got these nice chicken breasts, pre-marinated, from the supermarket meat counter. There was a little sign on 'em that said "Great for pan searing!" (Is that different from frying, really?) How ...
6
votes
3answers
13k 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 ...
1
vote
2answers
3k views

How to cook chicken franks?

I have some chicken franks (sausages). How do I properly/completely cook them to include them in spaghetti and omelettes? Thanks.
4
votes
1answer
5k 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 ...
2
votes
2answers
1k views

What is “rendered chicken fat”?

I know it's completely basic, but I've been reading up on alternative ways to make chicken wings (admittedly because I've been trying to find a similar recipe to Korean soy garlic chicken) and I came ...
1
vote
1answer
389 views

Substitute rabbit in chicken recipes?

After reading through the cookbook thread from front to back, I bought a couple of the recommended works, including How to Cook Everything by Mark Bittman. I went straight to the index to look up what ...
0
votes
1answer
164 views

About Farm Chicken

For two years, I've been eating chicken grown up in farms. They don't taste like village chicken (chickens raised in villages here eating natural food). Why not? Are there any differences besides ...
2
votes
1answer
652 views

How do I replicate the unique crispiness of Korean fried chicken?

I recently tasted Korean fried chicken and I was surprised at the crispiness and texture. It's unlike anything that I have had before. I looked up some recipes online and it seems that there's more ...
-1
votes
1answer
303 views

Breading/Crumbing Chicken in their own eggs

I have heard of a new trend for recipes involving breaded chicken meat. Instead of using random eggs, the eggs laid by the very chicken you're preparing should be used for breading. This way a ...
0
votes
1answer
394 views

how to make indian chilly chicken [closed]

how to prepare Chilly Chicken. Its basically an indian recepie. Its my favourite dishes too. Please help me to make chilly chicken. I ever prefer home based food. So please tell the masala ...
6
votes
1answer
9k 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?
2
votes
1answer
4k views

To refreeze or to refrigerate?

Due to my busy schedule, I've started preparing all my meals on Sunday and cooking one a day for the rest of the week. It's generally defrosted chicken or meat. Is it better for me to refreeze the ...
8
votes
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 ...
2
votes
2answers
401 views

cooking time for chicken-pesto in the oven

I love to make chicken stuffed with pesto. I cut the chicken breast in half, and then fill them with pesto and make a roll of it. I first bake the chicken in a frying pan to give them a nice color, ...
2
votes
2answers
7k views

Baking batter-covered chicken instead of frying?

Yesterday I made Sweet Chicken according to this recipe: ding! It was very good. However, I really don't like making and eating deep fried food, so I figured I should try oven-baking the chicken. But ...
5
votes
1answer
219 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 ...
3
votes
3answers
958 views

How can I make the crust of my chicken pot pie crunchy?

I was wondering how to make the breading/crust on the top of a chicken pot pie really crunchy, not flaky, but crunchy and crispy. I know all the ingredients to make the topping in the first place. I ...
7
votes
2answers
414 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 ...
-1
votes
1answer
721 views

What is the best way to denature proteins in chicken soup using an acidic ingredient?

From my understanding, if you add lemon juice or apple cider vinegar to chicken soup, the acidic ingredients will denature the proteins. If I want the protein in the soup to be denatured using ...
0
votes
4answers
1k views

Should I pre-boil then rinse chicken bones before making stock?

I'm told this releases the impurities, i.e scum, so you don't have to skim while simmering.
3
votes
2answers
15k 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 ...
2
votes
5answers
2k views

Easiest way to bread chicken for frying?

I usually toss the flour and chicken in a bag and shake it up. The problem is that pieces of chicken will often stick together and not get evenly coated. Is there an effective way to bread my chicken ...
2
votes
0answers
70 views

Do I need to wash my tongs between handling raw meat in pan? [duplicate]

Possible Duplicate: How can I ensure food safety if my cooking utensils have touched raw meat? I tend to be over careful when handling raw meat when cooking. However, I think it is simply ...
1
vote
2answers
327 views

How to replace water in meat (chicken, beef) with another liquid?

Is there a non-destructive way to replace water in meat such as chicken or beef, with another liquid (e.g. lemon juice)?
5
votes
4answers
58k 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 ...
1
vote
2answers
522 views

Can I brine chicken in buttermilk after I boil the chicken?

I want to make crispy fried chicken and waffles. I have had great luck boiling chicken wings and then deep frying them. Can I do the same thing for fried chicken? Boil, brine in buttermilk mixture, ...
2
votes
2answers
2k views

Am I slow cooking chicken correctly?

I tried to slow cook chicken today using the hob on my gas cooker. I started on a very very low heat and just left it for an hour and noticed it was doing a good job of absorbing flavours in the ...
-3
votes
1answer
242 views

When is slow cooking important to salt absorbtion, before or after boil?

Does the speed at which you reach the highest temperature affect salt absorption? Does slow cooking matter before or after reaching the highest temperature or both?
1
vote
1answer
796 views

Boiled chicken: coloured parts of the meat?

When I try to make chicken soup I usually find parts of the meat don't seemed to be cooked properly: red, purple, or brown bits which I think should be white. Sometimes some pieces come out white ...
0
votes
2answers
241 views

Does a mechanical meat tenderiser denature chicken so that it will absorb more salt water?

Does a mechanical meat tenderiser denature chicken to the point it will absorb more salt water in a soup? If I use a £20-£40 meat tenderiser on chicken and thereafter make chicken soup(with more ...
0
votes
1answer
691 views

What are the differences between slow cooking and poaching a chicken soup and how does slow cooking/poaching soup affect salt absorbtion?

1.What is the difference between poaching and slow cooking? I believe in poaching you are meant to remove chicken 20 minutes after boiling so the meat doesn't dry out while In slow cooking I believe ...
2
votes
2answers
636 views

Fat in chicken skin after boiling

After boiling a chicken for soup and straining with a fat separator, how much fat is left in the chicken? Does it depend on how long I boil the chicken for?
7
votes
4answers
41k 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 ...
2
votes
2answers
328 views

What is the base of a seasoning blend for something like roast chicken?

I'm not looking for the recipies, I'm just looking for the principle behind this idea. There is a product that I love which is a seasoning blend that you put in a roasting bag with chicken that then ...
2
votes
1answer
480 views

Should I sear sous-vide chicken breasts?

I'm planning on cooking some boneless skinless chicken breasts tonight sous-vide. Should I finish them with a quick pan sear like I do with my steaks or should I just season and slice?
3
votes
2answers
3k 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 ...
8
votes
3answers
637 views

Handling raw poultry turns my cuticles black! [closed]

Whenever I handle raw poultry (chicken, turkey, duck, etc.) my nails, cuticles, and the skin under and around my nails turns black. This happens even after I thoroughly wash my hands, and when working ...
1
vote
4answers
4k views

Should I press the chicken breast against the pan when I grill it?

When I'm about to grill a chicken breast, I usually cut the breast in very thin pieces. I put some oil in a square grill pan (exactly like this one) and turn on the stove (in a very high temperature). ...
5
votes
4answers
267 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 ...
-1
votes
2answers
337 views

Should I continue to cook Chicken which has only started to cook briefly then cooled by mistake

I started to cook chicken casserole in the slow cooker, for about 20 minutes on high so that I could then turn it down to low and leave cooking. However, I accidently turned the slow cooker off and so ...
0
votes
1answer
182 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
660 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
3answers
5k 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
6k 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
6k 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
708 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 ...
1
vote
2answers
1k 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 ...
3
votes
2answers
587 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
357 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 ...