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

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3
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1answer
144 views

How Long To Brine Boneless Chicken

I have read a lot about how tender and juicy brining makes turkey, pork, chicken, etc. so I am currently attempting to brine a boneless chicken breast. I have found a-lot of different methods for ...
3
votes
1answer
294 views

Safe Chicken Liver?

Are chicken livers safe to eat cooked slightly pink? Is "chopped liver" safe when using schmaltz as an ingredient?
3
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1answer
334 views

Marinating Chicken before stewing it. Will there be a significant difference in the flavour?

I plan to cook some curry chicken and some Jamaican style brown stewed chicken. The chicken is cut up into small pieces. Normally I would season the chicken have it sit for a couple of hours in the ...
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2answers
4k views

Cooking a chicken and peppers in a crockpot instead of sauteeing, how much water should I add?

My father shared a recipe with me and my mother "gently corrected" some of the details, but it sounded good, and I wanted to replicate it, but cook a little more to have some leftover for later. The ...
3
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1answer
236 views

Crisping chicken skin after braising

I have a go-to chicken dish that I like a lot. I marinate thighs in a soy based marinade and then brown them. Then I mix the marinade flavors, chicken broth and rice and put the thighs in skin side ...
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3answers
1k 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 ...
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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 ...
2
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3answers
1k views

What to do with chicken scraps [closed]

I just bought and cooked a whole chicken in the oven and I'm wondering if there is anything I can do with the scraps left over from slicing up most of the meat. Thank you!
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5answers
3k views

Why does my chicken get dry skin in the freezer?

Sorry guys, but I suspect I have a bit of a newbie question here. When I buy raw chicken breast, I like to open up the package immediately and separate it out into 3 portions because that's roughly ...
2
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6answers
293 views

Traveling with chicken

In a few days I'll be cooking for my grand parents. Now I want to make it special so I decided to brine some pieces of chicken fillet before going there. But they live an hour traveling by bus from ...
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3answers
12k views

What are some seasonings that can spice up a bland frozen chicken alfredo?

Tonight, the main course is: Red Baron's Chicken Alfredo. The problem is that it's a little bland so I'm trying to figure out what the best seasonings will give it more spice, or at least a more ...
2
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2answers
122 views

Keeping meat safe all day?

I would like to be able to take meat (e.g. a whole chicken) out of the fridge in the morning (6am) and put it in a oven that is set to turn on approximately 10 hours later, so its ready (or mostly ...
2
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2answers
976 views

How can I filter out unwanted particles in my chicken broth?

I often like to cook an entire chicken in water in a crockpot. After the chicken is done cooking, I remove all the meat and then throw the bones & organs back in, pour some extra water in, and let ...
2
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1answer
1k 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 ...
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3answers
5k 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?
2
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3answers
12k views

Can I use a regular pan instead of a cast iron skillet?

I am cooking chicken tonight and the recipe says to cook the chicken in a cast iron skillet, well I don't have one, will just a ordinary pan work? I am just learning how to cook, so I don't know to ...
2
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1answer
792 views

Why is some frozen breaded chicken pre-fried?

At the supermarket, I found some frozen breaded chicken. The package said it was already fried before frozen. Why would they fry the chicken before freezing it?
2
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1answer
158 views

How did inventor Robert C. Baker bind breading to chicken?

I read on Wikipedia that Robert C. Baker invented a revolutionary new way to bind breading to chicken, which also sticks on the chicken after it was frozen and heated again. I can't find what this ...
2
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2answers
434 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
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1answer
95 views

Aiding the Maillard reaction: Baking Powder or Baking Soda?

I will attempt to cook a Thai Green Chicken Curry. I'll be using cubed boneless chicken thigh which I would like to brown really well. I remember reading somewhere that Baking Powder or Baking Soda ...
2
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1answer
173 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 ...
2
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4answers
153 views

Substitute for rooster

There's a Greek dish - kokoras krasatos - that I love and want to make for guests, but I can't for the life of me figure out where to find a rooster. Is anyone able to, short of pointing me in the ...
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2answers
115 views

Using Chicken Broth bones for chicken stock?

I am planning on using a whole chicken to make a batch of chicken broth, which as I understand is made using the meat as well as bones and vegetables and various seasoning's. From that, I will take ...
2
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2answers
10k views

Whole chicken roasting time

I have a 1.2kg whole chicken that I wish to roast, on the packet it says it'll take 1h 28m at 200°C. The New Best Recipe book recommends cooking a 1.8kg chicken for just 60m, with temperature of ...
2
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1answer
5k 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 ...
2
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1answer
830 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 ...
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3answers
1k views

Kabobs to Fajitas - how to make the meat tender

I made a bunch of kabobs. Now I want to turn the leftovers into fajitas. How can I keep the meet tender for the second dish? I'm using beef and chicken. The kabobs were (slightly over) cooked on a ...
2
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2answers
212 views

I would like to hear any techniques involved in making Turducken for Thanksgiving

A Turducken is a de-boned chicken stuffed into a de-boned duck, which then is stuffed into a de-boned turkey. I would like to try this but would first like to hear from anyone else that has made this ...
2
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2answers
258 views

Cooked chicken stuffed with a can (of soda)?

I just saw a bit of "Come Dine With Me" which is a UK TV show where people cook/host a dinner party for other strangers to win the prize money. When she took the chicken out of the oven, the guy who ...
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1answer
2k views

How can I make my dish less sour?

I use peri peri sauce for grilling chicken, but it's coming out to be too sour. How can I neutralize the sauce?
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2answers
1k views

What can I do with chicken rib meat?

When I buy packaged chicken breast at the grocery, I get the untrimmed ones because they're significantly cheaper, and trimming fat isn't a problem for me. But the rib meat that comes attached is ...
2
votes
2answers
6k views

How to cut a cooked chicken, including the bones, with a cleaver?

I'm interested to know the proper way to cut a chicken into pieces using a cleaver, without cutting around the bone. When I go to Chinese restaurants, they often serve chicken neatly cut with a ...
2
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2answers
27k 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
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2answers
3k 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
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2answers
13k 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
5k 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)?
2
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2answers
156 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
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1answer
176 views

How to bake frozen chicken without setting off fire alarms?

I was able to bake frozen chicken for the longest time in my oven (~6 months). However, recently the fire alarms in my apartment started going off. So I noticed it was a little dirty and cleaned it ...
2
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4answers
958 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
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2answers
2k 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
2k 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
votes
2answers
684 views

Help freezing chicken breasts

I buy a huge bag of chicken breasts at Costco (great deal...nice portions), but they come in this huge zip-top bag that was meant for food service. Each breast is individually frozen, just not ...
2
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2answers
10k 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
399 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 ...
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5answers
5k views

Chicken in Tin Foil in the Oven: Any tips or advices on spices or wrapping?

[I'm an amateur that experiments.] I recently realized I like chicken wrapped in tin foil after using salt, pepper and oregano on it, in 250C for up to 2 hours. Also, I used sliced lemon on parts of ...
2
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1answer
2k 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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1answer
95 views

Fajitas: Marinade Vegetables With Chicken

My local grocery store prepares a chicken fajita blend that has the chicken, marinade, onions, and peppers all mixed together. It's simply for convenience. Buy x amount of the mixture, go home, ...
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1answer
1k views

Are chicken gizzards okay to eat if still pink inside?

I sautéed chicken gizzards for quite a while, then added water and boiled another 15 minutes but they are still pink inside. Are they safe to eat even though they are pink inside?
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2answers
244 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
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1answer
319 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 ...