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

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4
votes
2answers
552 views

How to stuff and/or spice the chicken BELOW the skin?

Recently watch a cooking show, and in one of the recipes (before cooking the chicken) the instruction was to put the spice below the skin of the chicken. How to do it? Does it have some special ...
4
votes
1answer
11k views

Egg replacement for fried chicken

I often make fried chicken fingers the traditional way with an egg and milk covered cutlet dredged in seasoned flour, however my girlfriend is now on not only a gluten-free diet, but also a ...
4
votes
2answers
7k 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
12k 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
11answers
28k views

How can I make Chinese chicken fingers like in the northeast USA?

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
1answer
2k 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
1answer
543 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 ...
4
votes
1answer
2k 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
501 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
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 ...
4
votes
1answer
732 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
316 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
1answer
71k 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 ...
3
votes
7answers
1k 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
2answers
2k views

Any tips for ways to cook chicken breast for recipes that call for shredded chicken?

I've got several recipes that call for shredded chicken, so any help would be appreciated.
3
votes
3answers
294 views

Fry chicken with honey

I like to marinate my chicken with honey, orange and soy sauce. My problem is that when I pan fry, with a little olive oil, the pan gets black even before the chicken is done. Burning a little skin ...
3
votes
6answers
7k 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
4answers
6k 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
3answers
1k views

How can I make the most of this stewing hen?

For the longest time, I've been keeping my eyes open for a stewing hen. I make very good Chicken and Dumplings, and I've always heard that I could make it really great if I could just get my hands on ...
3
votes
5answers
20k 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
773 views

Seasoning, freezing, thawing and then deep frying chicken

I plan to season chicken parts (wings, legs), then freeze, then thaw them out to batter them, and then deep fry them. Will they keep their flavor? Is it safe to do this?
3
votes
3answers
1k 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, ...
3
votes
2answers
864 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
3answers
4k 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
5answers
40k 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
2answers
195 views

slow cooking chicken thigh in a spice mix

I have a 'Parampara' branded Butter Chicken spice mix packet that is meant to be cooked with diced chicken thigh. The directions on the packet suggest frying the chicken (5 mins) and then simmering it ...
3
votes
6answers
3k 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 ...
3
votes
4answers
80k 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
7k 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
1answer
79 views

Submerging chicken carcass twice

I need to make chicken stock so I bought a 3 lb fryer chicken today. Obviously my plan was to roast the chicken tonight, take meat off the bones and then use the carcass to make the stock tomorrow. ...
3
votes
4answers
16k 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.
3
votes
2answers
3k 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
6answers
846 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
207 views

How do you fry chicken, so that oil doesn't explode on your shirt?

I love chicken, and I love to fry it. The problem is that the hot oil explodes, and it gets on my clothes. I already have a cover for my pan. The problem is that I need to turn chicken upside down ...
3
votes
3answers
676 views

How to prevent dry chicken in soup?

I made chicken and vegetable soup the other day using standard ingredients (small cubes of chicken breasts, onions, carrots, celery, leeks, garlic, and stock). I sauteed the veggies in butter and ...
3
votes
1answer
416 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
2answers
22k 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
8k 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
3answers
285 views

Why does my chicken go dry when I boil it?

This may seem a silly question, but it has always stricken me as odd that chicken should dry out when I boil it in water. Intuitively it just seems weird, but thinking about this a bit while cooking ...
3
votes
2answers
342 views

Is it best to slice roast meat if eating the next day?

So I have just roasted a chicken, a lump of beef (not sure which cut) and some pork shoulder. We will be eating the meat over the next few days. Would it be best to slice the meat now (after ...
3
votes
4answers
9k views

How to get breading to stick to chicken?

I made a simple breaded chicken recipe last night (mixed butter, mustard & bread crumbs together), but the mixture wouldn't stick to the chicken - any tips?
3
votes
1answer
460 views

How to cook extremely soft chicken?

I had this chicken that was extremely soft at a thai restaurant in Portland, Or. The cashew nut chicken dish had small strips of extremely soft chicken. ...
3
votes
1answer
1k 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
8k 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
1answer
239 views

Is there a difference between poached and steamed chicken?

I'm planning to make chicken sandwiches and was wondering what the difference is when chicken is steamed vs poached. I know the technique for both but was wondering if steaming was meant to leave the ...
3
votes
1answer
247 views

Brining multiple chickens

I'm attempting to brine multiple, however I am confused as to whether my brine will be sufficient. When I usually brine a single chicken I measure the weight of the water that I am going to use and ...
3
votes
1answer
698 views

Easy way to trim raw chicken thighs

Since I love so much chicken bone broth, I avoid buying always plain chicken breast. Instead I buy the whole thigh because I want to collect the bones. My only problem is finding a good way to ...
3
votes
2answers
34k views

How to cook chicken cutlets in a cast-iron skillet

We want to cook healthy chicken cutlets and were wondering if the best is to use our cast-iron pan rather than a regular pan. Any advice on best practices for chicken cutlets cooked in cast-iron? ...
3
votes
2answers
136 views

Is marinade safe if it has had incidental contact with meat?

I just made a batch of soy based marinade, I then used a spoon to pour said marinade over some chicken, swirled it about, and mistakenly double dipped (put it back in the marinade). The marinade was ...
3
votes
3answers
7k 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 ...