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

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3
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4answers
5k 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 ...
13
votes
5answers
50k views

Is rare duck breast safe?

Other forms of poultry are regarded as undercooked at the slightest sign of pink juices and yet it is common practice to cook duck so that it's medium rare. Is the risk of food poisoning significantly ...
11
votes
1answer
6k views

Why do some recipes call for sugar in a brine?

In making a brine for my chicken, I came across a lot of recipes that call for sugar in the brine. I understand the general idea behind brining, but don't understand what benefit the sugar provides. ...
7
votes
2answers
2k views

Should my chicken sit in liquid as it roasts, or not?

For the last chicken I roasted, I used this recipe, slightly modified. The biggest modification was that I added liquid to the pan, it was eyeballed but let's say I used about 1/2 to 1 cup total of a ...
7
votes
4answers
3k views

How to bake a chicken?

I've been using a rotisserie oven to bake my chickens for a while now. However, it's no longer available to me. My first attempt at baking a chicken in a long time: Purchase a chicken that's ...
6
votes
5answers
22k views

How can I reheat chicken without it getting rubbery or dry?

Reheating chicken in the microwave is usually a disaster, rubbery and awful or underheated. In the toaster oven, the meat will frequently dry out. How can I reheat it and keep the texture ...
2
votes
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?
15
votes
7answers
21k views

What is the easiest way to shred chicken?

Usually I will just cook it and then tear it to pieces using two forks, but this is still pretty time consuming. Are there any secret ways to easily do this?
7
votes
9answers
4k views

How do you get a nice yellow gravy color when making a chicken pot pie?

I'm making a chicken pot pie. Taste is decent, texture is good, however the appearance of the 'chicken gravy' inside is more....dull gray like than a more vibrant yellow. I don't mind it, but most ...
5
votes
3answers
3k views

Can I cook couscous for a chicken dish in my crock pot at the same time as the chicken?

I'm wanted to make a lemon garlic chicken in a crockpot and I'd like to serve it with couscous. Is there a way to cook the two together? I know I can cook the couscous and then add it in the crockpot ...
3
votes
1answer
231 views

What is the 'Steam-Chill-Bake' method of making hot wings?

This question had a response mentioning the 'Steam-Chill-Bake' method. What is that? Why would someone cook wings this way?
10
votes
5answers
6k views

Trouble with Baked Chicken Wings

I do not have a deep fryer (and do not plan to purchase one), but I have made chicken wings successfully in the oven. (My mom, --from Buffalo, NY-- even approves of this method.) The problem is that ...
13
votes
9answers
50k views

Can I safely roast a chicken for 4 to 5 hours on a low heat?

Hard pressed office worker and cook here. If I go home at lunchtime and put in a medium sized chicken to roast in the oven can I ensure it's ready to eat when the family get in in the evening? I've ...
4
votes
3answers
868 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 ...
5
votes
4answers
2k views

Should I flip a roasting chicken in lieu of having a rotisserie?

I don't have a rotisserie, but would love to impart some of the flavor that seems to come with rotisserie cooking. The rotisserie chickens I've had were significantly juicier and more flavorful than ...
5
votes
1answer
294 views

What is the name of this chicken soup dish?

I've been making this simple chicken soup dish for years. I learned it from my dad, who got it from my mother, and who knows how far back it went beyond that. But, I really don't know what its called. ...
19
votes
11answers
244k views

How to make extra crispy and crunchy breading like KFC?

I'm wondering how I would go about making extra crispy chicken breading like they do at many places like KFC and the like. Is there a certain ingredient that makes the breading like that? Any ...
8
votes
8answers
2k views

Is free-range chicken more flavourful?

Free range chicken is generally a lot more expensive than battery farm chicken, but it's often claimed it is better tasting. I'm curious if restaurants stick to this mantra and use free-range ...
13
votes
10answers
21k views

How can I cook more flavorful Chicken through and through?

When I cook chicken, the flavor seems to be concentrated in the skin. But when I get a rotisserie chicken from Costco, it seems to be very flavorful through and through, beyond just the skin. I've ...
3
votes
6answers
6k 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 ...
14
votes
5answers
2k views

Am I missing something with Beer Can chicken?

I've tried beer can chicken a few times, BBQ and in the oven, but it doesn't seem overly special to me. I am not sure if I should also be covering the chicken with some kind of sauce, but the chicken ...
7
votes
4answers
3k views

How do you poach chicken?

How do you poach 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.
14
votes
3answers
16k views

How to know when chicken breast has cooked through?

Sometimes chicken breast can be thick and I never know how to tell when it's cooked! How can I be certain it is cooked all the way through?
9
votes
5answers
28k views

Can chicken not completely cooked then cooled be fully cooked later?

I cooked some chicken but didn't realise it hadn't completely cooked through. It then went in the fridge and a day later I cut through it to discover the problem. Is it now safe to put that chicken ...
3
votes
5answers
32k 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 ...
5
votes
6answers
4k views

Keep chicken with skin from catching on fire on the barbeque

Short: Is there a proper technique for cooking chicken (with skin) on the barbecue, without little chicken-fireballs? Long: My previous landlord loved to cook on the barbecue, much to the ...
6
votes
3answers
2k views

Crispy fried chicken goes limp: picnic disaster

I use a simple fried chicken recipe: wash chicken (I use thighs), dredge in seasoned flour, dip in egg with a bit of milk, re-dredge in flour, shake and fry. The dish comes out great on the day I cook ...
6
votes
3answers
140 views

How to carve poultry?

What's the best way to carve poutry so that you get the most amount of meat? Are there any tricks you've found that will make this easier?
2
votes
2answers
5k 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 ...
3
votes
4answers
67k 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 ...
17
votes
7answers
485 views

I would like to make my own Chicken Stock, any suggestions?

I am tired of using canned broth/stock and would like to make my own - any suggestions as to the proper technique and parts to use?
10
votes
2answers
3k views

How can I keep the cheese from leaking out of my cordon bleu during cooking?

I use flour to coat, including the ends, and I use toothpicks to hold the wider part shut. Even when I try to fold the cutlet envelope style, most of my cheese melts out. I cook them on the stove top ...
24
votes
4answers
5k views

How do you make General Tso's chicken as generally found in the Eastern USA?

I realize this is a recipe request, but I'm hoping that the supplemental information will be enough to let it through. I also realize it's rather localized and apologize to all of those who don't know ...
7
votes
2answers
6k views

Adding spices before or after frying?

If I fry chicken strips for my salad, should I spice them before or after I fry them? I've heard contradicting opinions.
4
votes
5answers
2k views

Does brining a chicken/turkey before roasting really make a difference?

I've tried brining a chicken (brine = 1 cup salt to 16 cups water, over 10 hours) and couldn't taste a difference.
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 ...
4
votes
3answers
10k 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 ...
16
votes
9answers
180k views

How long is it safe to marinate meat?

I started marinating some almost-thawed chicken and skirt steak in the refrigerator on Monday. It's Saturday, and I still haven't gotten around to cooking the meat. Is the meat still safe to cook ...
11
votes
10answers
6k views

How do you keep chicken breast juicy when grilling?

most of the time it ends up dry. any special marination tricks?
18
votes
5answers
2k views

What are the basics and options of brining meat, for example chicken?

What are the basics and options of brining meat, for example chicken? I ate at a restaurant in Santa Fe that specialized in brining and the chicken was amazing. Id like to know what the process is ...
36
votes
13answers
430k views

How to quickly and safely defrost chicken?

What is the safest, quick way to defrost chicken? Microwave? Running water over it?
23
votes
4answers
73k views

Why isn't it safe to eat raw chicken?

Why is safe to eat some raw or undercooked meats like beef and fish (assuming you're careful), but not chicken? I know that there are bacteria in chicken, but are they in all chicken, or just so many ...
11
votes
9answers
23k views

Can you reuse marinade used with raw chicken?

I marinated chicken a couple weeks ago, and stored the marinade afterwards in a jar. Can it be reused, or is that dangerous? I've been told conflicting stories here. The marinade is mostly teriyaki if ...
8
votes
5answers
126k views

How to cook fried chicken gizzards that are tender?

There is a local place that cooks amazing fried chicken gizzards. Somehow they are really tender, and yet the breading on them is still crispy. Every time I try to make them they turn out extremely ...
14
votes
15answers
13k views

Why does my chicken breast become so dry?

When I roast a whole chicken, I always make sure that my chicken is cooked to the proper temperature. Quite often, this results in juicy legs and thighs, but dry breasts. Is there a reason the ...
14
votes
7answers
6k views

Is Beer Can Chicken safe?

Some time ago I've read about Beer Can Chicken. I've never heard of this in my area, but it seems (and looks) tasty! So I would like to give it a try. There is just one thing that worries me: Is it ...
8
votes
4answers
3k views

How thoroughly do you need to clean the inside of a chicken before baking it?

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 ...
8
votes
4answers
12k views

How can I prevent pan fried chicken from becoming too chewy?

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?
17
votes
2answers
20k views

Is it generally better to cut chicken breast with or against the grain?

I realize it may depend on what you're doing, but as a general rule, which is preferred and why?