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

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2answers
9k 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? ...
2
votes
2answers
1k views

Why did my organic chicken come out like rubber after roasting?

I had two chicken halves that were frozen. I thawed them out most of the way. I put olive oil and rosemary and sage on them, placed them into a dutch oven with the lid off and a bit of chicken stock ...
2
votes
1answer
1k 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 ...
2
votes
2answers
2k views

Lifespan of chicken stock in fridge

I boiled some chicken last week, and saved the stock for future use. But, as I don't have enough freezer space, I just put it in the fridge, so it has been liquid. Since, it has been a week, is it ...
2
votes
1answer
2k views

What is the percentage by weight of meat in a split chicken breast?

We are planning on canning chicken breast and wondered what percentage of raw bone-in "split chicken breast" is meat (versus non-meat like bone and skin)?
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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
2answers
152 views

Stew? Roast? Non-Braised Chicken?

I occasionally experiment in the kitchen by tossing together rather arbitrary mixes of whatever I have handy. Tonight I'm making something which I would call a stew, but with much less liquid. It's ...
2
votes
4answers
140 views

How to cook rice & chicken simultaneously?

I've been eating a lot of brown rice + chicken breast lately, and they both seem to have the same process for cooking (heat for 25-30 minutes). Therefore it seems I might be able to get away with ...
2
votes
2answers
1k views

raw chicken in an “off” crockpot

I put chicken in a crock pot and thought it was on low. It was off. It's been two hours. Do I need to throw out the chicken? It was fairly cold because it was mixed with a cold teriyaki sauce among ...
2
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2answers
1k views

Does a long marinade time matter for chicken, shrimp, etc?

I have no doubt that a long marinade makes a difference for coarsely striated meats like beef, pork, lamb and some fish. But I've got my doubts that marinating, say, chicken or (peeled) shrimp for ...
2
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2answers
5k views

Frozen and Unfrozen Chicken: what's the difference?

I see some chicken places advertising that their chicken has never been frozen. The suggestion, I suppose, is that never-been-frozen chicken is better. Is there any truth to this? References please.
2
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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
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1answer
1k views

Should you wrap chicken in foil when you steam it?

If so, should you wrap the chicken completely in foil, or leave the bottom open so the steam can get in?
2
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2answers
133 views

How to cook chicken legs more evenly?

I have had a look at lots of recipes for yoghurt and spice based marinated chicken legs. They are almost all similar with little variations. I skin, slit and marinate the chicken overnight and cook it ...
2
votes
1answer
227 views

better to marinate in vacuum?

I am going to marinate some chicken for an Indian dish. I will cook it sous vide. now I wonder whether I should vacuum seal chicken with marinade, or marinate and then vacuum seal? what is preferable ...
2
votes
1answer
254 views

Why stuff a roast chicken with lemon, onion, and thyme?

I just made a classic roast chicken and the recipe called for stuffing a lemon, thyme, and onion inside the cavity of the chicken. Why eve both stuffing the cavity with anything? What does it ...
2
votes
1answer
12k views

Can you refreeze chicken after it has been cooked from frozen

I buy chicken breasts already frozen from my local supermarket. I want to let them defrost naturally (IE leave the breasts out until thawed at room temperate) and then cook them in a fruit sauce. At ...
2
votes
2answers
195 views

Is it safe to cook chicken soup if the water doesn't quite cover it?

So, being dumb, I got my chicken all thawed out before I remembered that my friend still has my soup pot. I got the chicken crammed into a smaller pot, but I can't get the water to quite cover it. I ...
2
votes
2answers
3k views

Are there different grades of chicken in the US?

I don't know how much the grocery store is doing marketing and how much difference there is between different packages of chicken on their shelves. Locally, two of our best known grocery stores ...
2
votes
1answer
893 views

why is there no cavity in the whole chicken I just bought?

I wanted to try a chicken-with-stuffing recipe, so I bought a "Tyson Premium Young Chicken (without neck or giblets)" from WalMart, but when I unwrapped the chicken to stuff it for the recipe, I don't ...
2
votes
1answer
2k views

What can substitute Korean malt syrup? [closed]

I cooked this receipe Korean Grilled Chicken which was delicious. I replaced the Korean malt syrup with corn syrup, but I am not sure about this switch. What is a good substitute for it? I couldn't ...
2
votes
1answer
637 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 ...
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 ...
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?
2
votes
1answer
163 views

Making meat balls in chicken marinade

I have this marinade in with I usually make chicken legs. It consists mainly of maple syrup, soy sauce, and sometimes ketchup. Is it reasonable to put meat balls in that marinade? Is it OK to put ...
2
votes
1answer
112 views

Alton Brown's Buffalo Wings

See: https://www.youtube.com/watch?v=ZSaR4WmVvRI Alton Brown refrigerates his wings, then steams them, then refrigerate them again. The rationale behind refrigerating them was to dry them out so they ...
2
votes
1answer
126 views

How can I clean frozen (raw) chicken juice out of my freezer?

I am currently storing raw chicken sealed in plastic bags in my freezer. I suspect that raw chicken juice may be on the outside of some of the bags, contaminating my freezer. Is there a way to clean ...
2
votes
1answer
261 views

Chicken thighs that don't seem right

I bought chicken thighs from a large super market, portioned them and froze them for future use. (bought 2 weeks ago) I defrosted a pound in the fridge today, and as I was getting ready to trim the ...
2
votes
1answer
235 views

Chicken fat solidifies on hot broth

I am really curious about the behavior of chicken fat in soup. Why does the top layer of fat (in contact with the air) on hot broth form a thin skin that can be lifted off the surface of the soup? ...
2
votes
1answer
108 views

Which ingredient gives Chicken Pate its flavor?

I just made my first Chicken Pate using the Old-school chicken liver parfait recipe. It tastes amazing just as I was hoping. My question is, where does the unique Pate flavor come from? I find the ...
2
votes
2answers
613 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?
2
votes
1answer
1k views

Indian Cuisine - Atta Chicken

There was an article early march on npr called Oberoi's Kitchen: The Art Of Indian Haute Cuisine. It featured several recipes and talk of a traditional workman's lunch called atta chicken. It is a ...
2
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0answers
176 views

Any tested recipes for Peruvian chicken / El Pollo Rico chicken? [closed]

I tried several recipes posted on youtube and various recipes websites. I followed the directions pretty closely and what I got was... chicken. It didn't resemble Peruvian-style chicken at all. ...
2
votes
0answers
377 views

What is Italian Herb Seasoning and what can I use as a substitute in this recipe? [closed]

Is Italian Herb seasoning a specific type of seasoning and can I buy it premade at my local grocery store? Also, I am cooking a recipe that calls for: 4 skinless boneless chicken breast halves ...
2
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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 ...
2
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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 ...
2
votes
1answer
233 views

Chicken has a strong, offensive chemical odor when boiled.

I purchase grocery store chicken and boil it for chicken and dumplings, as well as to feed my dog. It has a strong chemical odor that doesn't go away in spite of seasonings, etc. How do I get rid of ...
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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 ...
1
vote
3answers
113 views

How to achieve a good char on cooked and shredded chicken?

I happened to be at the grocery store just as they marked down that day's rotisserie chicken. I planned to use chicken breasts for tomorrow's Sesame Noodles with Shredded Chicken, but at that price it ...
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3answers
24k views

Can I freeze marinated chicken breasts?

I bought marinated chicken breasts from the butcher and didn't realize I bought twice as many as I really wanted! Is it ok to freeze half of them? The marinade is a garlic butter, so not acidic like ...
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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.
1
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3answers
3k views

Crisping Chicken Without Skin

Most of the recipes that call for crispy chicken mention that you must leave the skin on. That's what crisps. Is it possible to make crispy chicken without skin?
1
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2answers
218 views

What's the most cost effective way to make chicken bone broth?

I would like to start consuming chicken bone broth for health reasons, but there are some difficulties with this plan I'd like to resolve. Where is the best place to get bulk chicken bones (I live ...
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). ...
1
vote
1answer
374 views

How to store parts of whole chicken for long time?

I bought cooked whole chicken. According to stilltasty.com and with my experience, for more than 1-2 days, I have to place it in the freezer. But then if I want to eat a part of it, I have to thaw it ...
1
vote
1answer
299 views

What should I use to marinate chicken with a lime seasoning?

I'm trying to marinate chicken with lime for a party. I know I can't use metal as a marinating dish otherwise it corrodes. Is wooden okay to use? I need an answer hopefully within the hour because of ...
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vote
2answers
993 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 ...
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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? ...
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2answers
138 views

Getting rid of chewy chicken

I am looking for exact instructions on how to cook chicken. I have bought fresh chicken numerous times and its mostly chewy. It can be in gravy, oven cooked, tandoori style etc etc I just want it ...
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2answers
118 views

How long is too long to cook chicken?

How long should I cook my chicken? I never get it right when I cook it so what's the right time? The very last time was three weeks ago and I completely forgot about it and it burned.