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

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10
votes
3answers
45k views

Cooked whole chicken has congealed blood around joints and bones, should I worry?

So I just roasted a whole chicken and finished carving/cleaning the carcass today. I discovered a great deal of congealed red matter surrounding many of the joints and bones. Looks like congealed ...
7
votes
3answers
58k views

How long can you freeze raw chicken before it seriously affects its taste?

The dramatic effects of freezing something almost always has an immediate impact on taste. But it seems like the longer something is in the freezer the worse it tastes. Recently, I found some months ...
4
votes
2answers
1k views

Possible for chicken to reach 165F and be raw

Is it possible for a piece of chicken to reach an internal temperature of 165F and still be raw? Update: Just to be clear, this is not something I experienced. I was just wondering if it was in fact ...
2
votes
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 ...
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, ...
7
votes
2answers
9k views

What are some good spices to marinade and season baked hot wings? [closed]

I've gotten pretty good with baked hot wings, and I'm trying to create an even better taste through seasoning or marinading. Right now, I use salt, pepper, butter, Tabasco sauce, and tons of Frank's ...
5
votes
3answers
12k views

“Post-marinating”? Is it a real term or do my taste buds deceive me?

Two nights ago I cooked some chicken on my George Foreman grill, just plain (a bit of non-stick spray but that's it). Then I chopped it up and put it in rice and stuck it in a tupperware for lunch ...
4
votes
5answers
1k views

Cooking chicken in a risotto without it drying out

I was following a recipe for a chicken risotto, which said to brown the chicken (breast meat, cut into small pieces, maybe 3/4 of an inch or so) in the pan after browning the onions, and then add the ...
2
votes
2answers
157 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 ...
1
vote
4answers
2k views

Condensed cream of mushroom over chicken and rice

I was thinking about doing a baked dish with chicen and rice covered with a can of cream of mushroom soup. I'd like some advice. I was just planning on kinda winging it by cooking some rice, putting ...
5
votes
2answers
351 views

Apple Cider is too sweet for gravy

Hey. I'm in Vermont. We have lots of apple ciders and lots of amazing apples (let me recommend this year's lady apples...bet on 2010 Cider! ) I've been roasting local chickens, and then deglasing ...
10
votes
1answer
14k views

Why did my chicken soup go cloudy?

I made chicken soup tonight in my usual way - recipe is chicken flash fried, then onion, ginger, garlic added, then stock or water, then lid on and cook. Coriander added later. Usually, I end up ...
1
vote
2answers
1k views

Cooking Chicken in Cooker Versus Pan?

I usually cook Chicken curry in pressure-cooker so that it gets done fast. I usually get advice for expert cooks that its better to cook it in a pan on low heat. But I don't really find a great deal ...
23
votes
4answers
940k views

How long will uncooked chicken keep in the fridge?

My wife is obsessed about not leaving uncooked meats in the fridge longer than a day (esp. Chicken). If we buy chicken breast and we're not going to use them the next day, she'll put them in the ...
1
vote
2answers
341 views

Chicken without all that fat?

Whenever I make chicken, I end up going through and trimming a ton of fat. I have heard that free-range chicken is leaner. Is this actually true? What, generally, is the best way to make sure you end ...
2
votes
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
3answers
13k 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 ...
1
vote
0answers
383 views

How to prepare a KFC - like coating for fried chicken? [duplicate]

Possible Duplicate: How to make extra crispy and crunchy breading like KFC? Hi all. What is your experience on this? I know that probably it is not possible to achieve the same flavour as ...
7
votes
2answers
1k views

Why cleave chicken when making stock?

Why would you cleave your chicken, bones, into pieces when you are making stock? I just throw whats left of my chicken in a pot with some vegetables bring it to a boil and then simmer away for an ...
8
votes
2answers
2k views

What is the safest, most effective way to cleave through thick bone?

While I was preparing bones for chicken stock today, I was rudely alerted to the fact that my cleaving technique was inadequate for bone-cutting when I nearly chopped off my left thumb. Fortunately ...
2
votes
2answers
214 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 ...
8
votes
2answers
4k views

How can I roast chicken bones (without meat)?

I plan to make a sizable quantity of chicken stock this weekend. Since I can't actually eat that much chicken, I just bought several pounds of bones, figuring I'd save the effort and expense of ...
15
votes
2answers
2k views

Should you strip meat off bones before putting them in a stock?

I made my first chicken stock last week and bought some winglets from my local butcher. The winglets had a lot of meat on them and I wasn't sure whether to leave it on or not. The stock didn't come ...
7
votes
2answers
20k views

How do I bake chicken breast?

The kitchen queen marinated three whole chicken breasts in the refrigerator today. She left a note saying to bake them. I have no idea what I'm doing. Should I slice them in half to make them thinner? ...
19
votes
2answers
2k views

Unexplained Butterflied Roast Chicken Success

Yesterday I started working on a six pound butterflied roast chicken a little too close to an evening meeting. I butterflied the chicken and patted it as dry as possible inside and out with paper ...
4
votes
11answers
28k 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 ...
5
votes
4answers
11k views

Substituting table salt for kosher salt when brining chicken

How much regular table salt should I use when brining chicken pieces? I don't have kosher salt, just regular iodised table salt. Does this really make a difference? I thought salt was salt. ...
7
votes
6answers
6k views

Baking chicken - temperature vs time

I'd like to bake a chicken. Let's say it's already washed, marinated, sitting on tray and ready to bake. I usually do it at 180 degrees C, for 1 hour. My main problem is that the skin is not crunchy ...
11
votes
3answers
599 views

Which non penetrating method is recommended to check chicken breasts for done-ness when pan fried

i love pan fried chicken usually with some tumeric, salt, pepper, rosemarry, and evoo. Anyways, I don't like to get my thermo dirty everytime, and sometimes i get it a bit overdone, sometimes the ...
3
votes
4answers
6k 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
6answers
57k 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
7k 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
3k 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
26k 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
2answers
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?
16
votes
7answers
23k 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
5k 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
235 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?
11
votes
5answers
7k 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
58k 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
882 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
312 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
264k 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
24k 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
7k 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 ...