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

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2
votes
1answer
101 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 ...
3
votes
3answers
158 views

Fry chicken with honey

I like to marinate my chicken with honey, orange and soy sauce. My problem is that when I pan fry, with a little olive oil, the pan gets black even before the chicken is done. Burning a little skin ...
28
votes
16answers
32k views

How do I pound chicken (or other meat) without making a mess?

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 ...
9
votes
10answers
2k views

How can I cook a full chicken with skin on it when my oven is broken?

Our oven is broken and we can only use a frying pan. We have started to defrost a full chicken with the skin on it. We are a little new to cooking. How can I still prepare it?
4
votes
2answers
88 views

What is the best way to cook chicken for enchiladas?

I'm new to cooking and I'm cooking chicken enchiladas and obviously I want to shred the chicken. Most recipes say to use a slow cooker, but some say boil. Why would one be better than the other? I ...
5
votes
4answers
16k views

PA style fried chicken with no breading or batter, just a thin amber color crisp coating

When I was a little fellow I lived in the southeastern part of Pennsylvania. Many diners that we ate at had a fried chicken that had just a thin crispy amber coating. The order was usually a half of a ...
5
votes
1answer
5k views

Why do US chicken taste “gamey”/rancid in no time despite proper storage?

I am a new member. We are relatively new to the US, moved here 8 years ago, originally from Asia. I've purchased the chicken brands Foster Farms, Costco/Kirkland, Save Mart, Safeway, and more, but no ...
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 ...
-5
votes
1answer
42 views

What is the difference between chicken cubes and ground chicken?

I need to order from a menu where both chicken cubes and ground chicken are choices. What's the difference?
13
votes
5answers
53k 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 ...
1
vote
2answers
151 views

I have bought a very expensive Baccarat stainless steel wok followed instructions as told by shop assistant but my food still stuck to the wok

I have bought a very expensive Stainless Steel Baccarat Wok only last week followed instructions as told my shop assistant to wipe with a small amount of oil before I started to cook which I did, then ...
1
vote
1answer
43 views

Premium Young Chicken packed in broth

Can I freeze a Tyson Premium Young Chicken packed in broth? I bought a twin pack of Tyson's Premium Young Chickens at Walmart. They have a broth packed in them that makes the packages resemble water ...
1
vote
2answers
370 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 ...
0
votes
0answers
16 views

How do I prevent my tempura chicken from getting soggy with time? [duplicate]

Why does by bite-sized tempura chicken turn soggy after some time? They are really light and crispy when I initially deep fry them, but they gradually becomes soggy after 15 to 20 minutes. My chicken ...
1
vote
0answers
36 views

Pan frying store baught chicken breast with added glaze/broth solution [duplicate]

When buying store bought chicken such as the one shown in the link below, a lot of times it comes with rib meat and glaze/solution to 'add flavor' etc. When defrosting the chicken breast and beginning ...
3
votes
3answers
794 views

How can I make the most of this stewing hen?

For the longest time, I've been keeping my eyes open for a stewing hen. I make very good Chicken and Dumplings, and I've always heard that I could make it really great if I could just get my hands on ...
6
votes
11answers
113k views

How to smoke chicken without it coming out tough?

We bought a smoker and it has been fabulous for doing ribs. However, when we've tried to do chicken in it, it comes out "leathery" and tough. I have had smoked chicken at other people's homes that was ...
5
votes
3answers
7k views

Should chicken be cooked beforehand while making pizza?

I was just wondering if I can arrange raw chicken on the pizza base and cook everything along or if I should cook the chicken first separately.
3
votes
4answers
5k views

How to get breading to stick to chicken?

I made a simple breaded chicken recipe last night (mixed butter, mustard & bread crumbs together), but the mixture wouldn't stick to the chicken - any tips?
3
votes
2answers
556 views

Seasoning, freezing, thawing and then deep frying chicken

I plan to season chicken parts (wings, legs), then freeze, then thaw them out to batter them, and then deep fry them. Will they keep their flavor? Is it safe to do this?
2
votes
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.
0
votes
1answer
119 views

Do they count calories in fried chicken accurately?

Personally, I never eat my fried chicken to the bone. There is always the veins left as well as some meat and skin. In a frozen dinner, do they calculate the calories assuming the chicken was licked ...
0
votes
0answers
15 views
4
votes
2answers
557 views

How do I keep a hot meal fresh for several hours?

In three days, I will be picking up two fully-prepared chicken dinners - with potatoes, cole slaw, and a pre-packaged dessert - from work to home for my wife and I. I've done this before and it came ...
1
vote
2answers
150 views

Is my chicken ruined?

I put 4 raw chicken breasts is a crock pot in the fridge last night around 9pm. This morning at 6:50, not thinking, I removed the crock pot from the fridge and put it into the cooker. I left it off ...
3
votes
6answers
796 views

Save meat from chicken broth?

I made a chicken stock/broth with chicken parts including two chicken legs. After cooking the broth for three hours, is the meat in the pot considered edible? Should you save it and use it for ...
1
vote
1answer
83 views

Am I able to put uncooked chicken back in my fridge for a day? [duplicate]

I just took my chicken breast out of the packet and cut it up to make schnitzel then realised I had no oil. Is it safe to put it back in my fridge for a day?
13
votes
10answers
22k 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 ...
7
votes
4answers
16k views

Is it safe to eat a chicken that leaked a ton of red fluid after roasting?

I just roasted a small chicken, and after taking it out of the oven after about 1 1/2 hours, a large amount of watery, red fluid leaked from the bird. Did I somehow mess up cooking the chicken? Is ...
0
votes
2answers
70 views

Can I use diluted lemon juice in place of rice wine vinegar

I'm making some Korean chicken and am out of rice wine vinegar. Would a diluted lemon juice work The recipe only calls for a tablespoon of vinegar so it doesn't form a large part of the dish.
0
votes
1answer
74 views

Can I cook chicken in the over after leaving them sitting in the oven all night? [duplicate]

I put some wings in the oven last night and then forgot about them and my roommate turned the oven off. They weren't fully cooked but is it still okay to fully cook them now and eat them or would it ...
8
votes
5answers
60k views

Why does meat in the crockpot always end up dry?

Just cooked some chicken breasts today. All day in the crockpot and when done the meat was horribly dry. I put chopped onions, carrots, spices, and coconut milk and 1/2 cup water and 4 chicken ...
1
vote
1answer
160 views

Chicken Noodle Soup

I am under the weather, and I am longing for some delicious homemade chicken noodle soup. I have 6 bone-in chicken thighs in my freezer that I can use, as well as boneless chicken breast (But I read ...
1
vote
2answers
90 views

chicken texture after precooking starts to break

Sometimes when pre-cooking chicken for a curry week, the chicken cuts doesn't keep its shape. It starts to get a bit stringy and losing the "smooth" shape that it was cut with, what could I be doing ...
0
votes
1answer
94 views

What is hunter's chicken

My long held opinion of this was that Hunter's Chicken was chicken breast, stuffed with cheese, wrapped in bacon and, occasionally, with barbecue sauce over the top. Recipes like these seem to agree ...
0
votes
1answer
103 views

New to cooking - how long to cook chicken breast pieces in a wok? [duplicate]

just wondering, how long should I cook chicken breast pieces in a wok over medium heat for? They're around 1cm thick chicken breast pieces. I tried cooking them today and although they looked white, ...
3
votes
3answers
198 views

Why does my chicken go dry when I boil it?

This may seem a silly question, but it has always stricken me as odd that chicken should dry out when I boil it in water. Intuitively it just seems weird, but thinking about this a bit while cooking ...
7
votes
2answers
232 views

What does “until fork tender and the juices run clear” mean and how do I tell?

Many texts I see say that chicken is done when it is "fork tender and the juices run clear". What does that actually mean and how do I tell? I found Is "until juices run clear" a valid test ...
16
votes
9answers
12k views

Mystery “organ” on the underside of chicken thighs?

There is a small, round, black "organ" under chicken thighs, and some people like to eat it. Identifying this seems to be quite the lingering Internet mystery. They are there on prepared fried ...
5
votes
2answers
220 views

Where do all the tough old birds go?

The first comment or answer that says "Alaska" will be promptly downvoted. Seriously though, I keep hearing about the superiority of "stewing hens" for stocks and soups, and I'd really like to get my ...
1
vote
1answer
50 views

Can you make jerky from stewing chickens?

Can you make jerky (for humans) with stewing chickens? Stewing chickens (older chickens) are supposed to be extra flavorful, and tough, but I don't know if the toughness matters for jerky, since jerky ...
1
vote
4answers
424 views

Help! Chicken and Wild rice soup needs some extra flavor [closed]

I made a creamy chicken and wild rice soup for the first time following a recipe I found online. However, now that it's finished, I think it needs more flavor. The only seasonings I used was a the ...
3
votes
1answer
151 views

Is there a difference between poached and steamed chicken?

I'm planning to make chicken sandwiches and was wondering what the difference is when chicken is steamed vs poached. I know the technique for both but was wondering if steaming was meant to leave the ...
6
votes
2answers
212 views

Is this chicken safe? silkie chicken edition

First off, I am a pastry chef, and my first thought is, when in doubt, toss it out. I have very little experience with chicken. I am also obsessed with trying new things, in this case silkie chicken. ...
2
votes
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, ...
17
votes
1answer
7k views

Why is expired frozen chicken safe to eat?

It seems to be a widely held belief that that freezing chicken, and then defrosting, cooking, and eating it much later (well past the expiration date) is a perfectly fine thing to do. What makes it ...
2
votes
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 ...
-3
votes
1answer
80 views

Is spicy chicken by default buffalo chicken?

I visited a Pizza place(Pieology) that had "Spicy Chicken" on the menu as a topping. I figured it would be similar to spicy sausage and have some type of red pepper added for a bit of heat. Rather it ...
5
votes
1answer
33k views

How long does it take to smoke a chicken?

I have tried to smoke chicken twice now and both times have taken at least 6 hours. I put the chicken (about 6 lbs) in my smoker with about 40 coals and add some wood. I also periodically add coals ...
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 ...