My wife's family breaks apart the inside and cleans out what is in between the bones. My family just rinses the inside and then bakes it. Do you need to be super thorough when cleaning a chicken or is ...
Every time I cook boneless/skinless chicken breast in a pan over the stove-top it seems to end up slightly chewy. What am I doing wrong?
I realize it may depend on what you're doing, but as a general rule, which is preferred and why?
Despite my best efforts, my kitchen (and sometimes the chicken) always looks like a war zone after pounding 8 or 10 breasts. Maybe this is just a messy job, but I think there must be something I'm ...
I'm interested in baking thighs, legs, breasts and wings. How long do each of these items need to bake and at what temperature?