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

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4
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2answers
20k 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?
4
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2answers
8k 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 ...
4
votes
3answers
12k 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 1....
4
votes
3answers
182 views

Sweet and sour chicken not sticky

I have been trying now for a while to make sticky sweet and sour chicken. It tastes great. But its not sticky. How do I achieve this? I only use chicken wings for this. I make a sweet and sour sauce ...
4
votes
4answers
16k views

How to absorb/remove excess water that you've added to a dish?

My cooking style involves putting a bunch of ingredients (e.g. chicken, rice, mushrooms, tomatoes) in a pot, adding water and seasoning, turning on the heat, and coming back half an hour later. (Don'...
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votes
5answers
60k 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 ...
4
votes
4answers
5k 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 ...
4
votes
3answers
938 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
1answer
102 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. ...
4
votes
2answers
700 views

How do I keep a hot meal fresh for several hours?

In three days, I will be picking up two fully-prepared chicken dinners - with potatoes, cole slaw, and a pre-packaged dessert - from work to home for my wife and I. I've done this before and it came ...
4
votes
2answers
1k 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 ...
4
votes
1answer
7k 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 ...
4
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2answers
12k views

Is acid-marinated raw chicken still safe after several days?

I marinated chicken five days ago in lemon juice, seasoned salt, and garlic powder, is it still safe to cook in the oven?
4
votes
2answers
794 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
690 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. http://s3-media4.ak.yelpcdn.com/bphoto/...
4
votes
2answers
15k 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 hypo-...
4
votes
2answers
11k 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
3answers
10k 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 ...
4
votes
11answers
33k 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
2answers
286 views

How to use a pressure cooker for frozen chicken?

I would like to cook frozen chicken breasts in a pressure cooker for shredding and making chicken mole. I do not want to add anything except water, but I'm having a hard time finding specific ...
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
687 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
516 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
832 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
344 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
107k 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.
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3answers
1k 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
9k 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
3answers
3k 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
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4answers
10k 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
27k 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
1k 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
2k 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
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2answers
1k 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
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3answers
5k 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
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4answers
107k 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
436 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
5k 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
6answers
1k 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
4answers
23k 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
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2answers
4k 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
1answer
282 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
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4answers
27k 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
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1answer
479 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
29k 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
1answer
1k views

Can I use duck feet to make duck stock

I had my first crack at making chicken stock the other day and now I would like to try duck stock. One of the posts I read when learning how to make chicken stock was about using chicken feet. It ...