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

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0
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0answers
69 views

Where can I buy skinless chicken drumsticks?

When I buy chicken drumsticks at the store, either the 3 pound IQF variety, or the store brand (which normally comes 6 drumsticks to a package), they always have skin. Of course, I can remove the ...
4
votes
0answers
34 views

Will smoked-then-fried foods impart smoke flavor to cooking oil?

I am preparing for a chicken wing cooking competition later this month. One way I've been making wings lately is starting with a ride in the smoker to par cook and add a hint of smokey goodness (think ...
7
votes
7answers
3k views

Saving seasoned flour used for dredging chicken

I love to make (and eat) buttermilk fried chicken but I always get carried away with the amount of flour I use. I am fully aware of contamination due to raw chicken, but is it safe to keep the excess ...
11
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5answers
39k 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 ...
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3answers
36k views

Can I freeze marinated chicken breasts?

I bought marinated chicken breasts from the butcher and didn't realize I bought twice as many as I really wanted! Is it ok to freeze half of them? The marinade is a garlic butter, so not acidic like ...
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0answers
68 views

In Belgium or from where to buy this grill over rack, steamer rack?

I have this microoven which has grill functionality. But to grill chicken like following picture: i do not have that stand (steamer rack) which is holding the chicken on top. Do you know in ...
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2answers
63 views

What would be the result of using chicken livers when making liverwurst?

Is liver just liver or is there some basic difference in beef, swine, chicken. If I take a liverwurst recipe and use chicken liver instead of pork am I gong to get the same results within + or - 10%. ...
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3answers
139 views

What wines pair well with spicy, citrus chicken?

I will be preparing a stir-fry entree, served with rice, consisting of: Chicken, seared after applying the spice rub, then sauteed with citrus (lemon and lime). Red and yellow bell peppers, carrots, ...
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9answers
61k 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 ...
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11answers
15k 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 ...
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vote
1answer
103 views

Correct oven temperature for chicken tikka at home

To make chicken tikka in oven, should I bake at 350c for about 40 min and then broil it on high for 2 min? I don't expect same taste as if it was a tandoor oven, but hoping for something close. ...
2
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3answers
115 views

Sweet and sour chicken not sticky

I have been trying now for a while to make sticky sweet and sour chicken. It tastes great. But its not sticky. How do I achieve this? I only use chicken wings for this. I make a sweet and sour sauce ...
0
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1answer
112 views

Traveling with Cooked Chicken

My family suggested the process of grilling chicken on a thursday, freezing, traveling 8 hours by car (with meat on ice) on Friday, then reheating to serve on Saturday. Is this safe to consume?
6
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4answers
317 views

Making Southern style chicken in the oven

I've been trying to make southern style chicken in the oven. I firstly soak my chicken in buttermilk, I then dredge it in flour, leave to stand for half an hour to dry a bit. I then dredge it again in ...
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0answers
13 views

Marinated Chicken [duplicate]

I bought chicken breast on Friday afternoon to marinate in orange juice. I marinated it but I haven't grilled it yet. Would it still be good for Sunday to grill it?
3
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2answers
197 views

slow cooking chicken thigh in a spice mix

I have a 'Parampara' branded Butter Chicken spice mix packet that is meant to be cooked with diced chicken thigh. The directions on the packet suggest frying the chicken (5 mins) and then simmering it ...
5
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2answers
308 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 ...
1
vote
1answer
69 views

How to Cook Onion and Potato Bread with chicken? [closed]

I want to know how to cook Alloo(Potato) paratha (Bread) with chicken and Onion.
0
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1answer
97 views

Why does some frozen food puff up when defrosting?

I know freezing is supposed to make foods expand but it seems that two pre-packaged sealed food items that I have in my freezer seem a bit puffy (chicken curry and chicken dumplings with cabbage) ...
0
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1answer
57 views

Malai Chicken Curry is curdling in the Pan

I am trying to prepare a rich, creamy malai chicken curry but it's turning out to be a disaster as the marinade curdles when I put in into the pan. Here are the steps: I marinated the bite-sized cut ...
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2answers
163 views

Why tandoori chicken does not dry out despite the high heat

Indian tandoori chicken is cooked in a tandoor oven, with heat reaching 900F. How come the chicken does not dry out? Because of the yogurt marinade?
6
votes
2answers
1k views

Is there supposed to be a difference between General Tso's and Sesame Chicken besides the seeds?

There are three very similar dishes I see on Chinese restaurant menus: Orange Chicken Sesame Chicken General Tso's Chicken I know Orange Chicken is at least a little bit different (it's typically ...
7
votes
1answer
130 views

Why would gluten-free chicken meatballs involve pre-cooking 1/3 of the chicken before frying the formed meatballs?

I am looking at this recipe for gluten-free chicken meatballs and found this step to be odd. Anyone know what the purpose is? Is it related to the lack of gluten or somehow helping the balls to stay ...
5
votes
2answers
296 views

How can I prevent a thick layer of tikka marinade on my chicken?

I make chicken tikka on and off and I normally marinade the meat for over 24 hours every time I do it. I notice that, after grilling the chicken it still has a cake-like coating. I have noticed this ...
2
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2answers
1k views

How long should chicken wait in eggs before applying bread crumbs?

To get the bread crumbs to stick to the chicken, I coat the chicken with eggs. I then put the bowl in the refrigerator. How long should I wait before taking the chicken out of the eggs and rubbing the ...
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9answers
28k 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 ...
5
votes
3answers
232 views

Is it advisable to season a chicken with salt after having brined it?

I've used a standard 5% salt and water solution to brine a chicken, after having brined it is it advisable for me to season the chicken with salt before cooking it? I'm worried that if I do so that ...
13
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6answers
58k 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 ...
16
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2answers
2k views

How deeply will the flavors in a brine penetrate chicken? (experiment results)

I'm not asking about salt or "juiciness". I think there is enough evidence here and elsewhere to answer that question with "pretty deep, or all the way to the bone". My question concerns spices and ...
3
votes
1answer
79 views

Submerging chicken carcass twice

I need to make chicken stock so I bought a 3 lb fryer chicken today. Obviously my plan was to roast the chicken tonight, take meat off the bones and then use the carcass to make the stock tomorrow. ...
18
votes
11answers
213k 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 ...
5
votes
2answers
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 ...
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0answers
54 views

Transporting chicken between refrigerators - how long is too long? [duplicate]

My work lunch routine currently consists of cooking chicken over the weekend and refrigerating it, then cutting up a piece and adding it with rice and vegetables in a refrigerated, sealed tupperware ...
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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?
9
votes
5answers
67k 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 ...
0
votes
2answers
713 views

Can I use a yoghurt marinade in sous-vide cooking?

I want to cook a Indian-inspired chicken dish. The recipe calls for yoghurt in a marinade for the chicken. I am fine with the marinade, but I also want to cook the chicken sous-vide. I now wonder ...
0
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1answer
64 views

Chicken characteristics

How would you describe the texture, smell & taste of chicken. Im doing a hospitality course at tafe and i'm finding it difficult to find the write description, any ideas ?
0
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0answers
42 views

Traveling with food just cooked [duplicate]

We were in a hurry to leave or home and had just taken food out of oven.was it ok to travel our should we have gotten it cold first and then added it to a chest with ice. Two he travel, and not going ...
6
votes
12answers
127k 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 ...
11
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6answers
16k views

Boiling Chicken Breast (or any meat) before cooking to cook evenly

Good day. I've had another disagreement with my mother on how to cook Chicken Breast. I know it seems like a small topic and it is situational, but do consider it. The scenario is this, let's say you ...
9
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10answers
3k 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?
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1answer
66 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 ...
4
votes
6answers
552 views

What has happened to today's chicken compared to the chicken in the 1950's - 80's?

In the 1960's, 70's and up until now, my dear parents prepared their chicken the same way as have I. We bought it, washed it, cut it up, cooked it and served to family and friends who never got sick ...
2
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2answers
242 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
299 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 ...
29
votes
16answers
37k 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 ...
5
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4answers
19k 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 ...
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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 ...
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votes
1answer
68 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?