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

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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
398 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
210 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
946 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
413 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
692 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
14k 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
318 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
54k 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
508 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
237 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
773 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
675 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
615 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
40k 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
324 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
471 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
633 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
3k 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
262 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
334 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
639 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
5k 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
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 ...
5
votes
2answers
694 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
994 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
569 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
352 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
5k 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 ...
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 ...
0
votes
1answer
2k 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
2k 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 ...
4
votes
1answer
1k 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
571 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 ...
3
votes
5answers
15k 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 ...
2
votes
1answer
844 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
6k 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 ...
1
vote
2answers
1k views

What side dish goes well with Peanut Chicken? [closed]

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? ...
1
vote
5answers
1k 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
392 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 ...