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

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8
votes
2answers
273k views

Is it safe to leave cooked poultry at room temperature overnight? [duplicate]

Assuming that I've already cooked the poultry (or eggs) to recommended temperatures - does it need to be refrigerated immediately, or is it safe to eat if it's been left at room temperature overnight? ...
1
vote
1answer
70 views

Where does scarface pasta get its name from?

I couldn't find anything within the first few pages of a Google search other than the fact that fettuccine al burro (it's original name) was named after it's creator Alfredo Di Lelio.
0
votes
1answer
3k views

How many calories does 8oz of de-fatted homemade chicken broth contain?

Does anybody know how many calories are in 8oz of chicken broth if I skim the fat during production? I made my broth with a whole chicken, carrots, onion, celery, garlic, bay leaf, turnips, and ...
0
votes
2answers
66 views

What is the difference between a hen and a chicken? In terms of cooking, flavor, price, and anything else culinary related.

I have a recipe from James Peterson for chicken stock that asks for a chicken carcass and a stewing hen. So I'm wondering what the difference is. The problem is that my local grocery store only sells ...
2
votes
1answer
164 views

Making KFC-like chicken

I brine my chicken and use only salt, pepper and garlic powder in bleached flour to taste. I think this comes close to the Colonel's. Can anyone taste other spices in the original recipe?
2
votes
1answer
116 views

How do I tone down onion sharpness already in the chicken salad?

How do I tone down onion sharpness already in the chicken salad? It asked for red onion, which I didn't have so I used the only thing I had, shallot. I used far less than indicated. I have already ...
1
vote
1answer
44 views

Bottom part of Biryani got burnt , rice always gets sticky .how to prevent?

Bottom part of my Biryani always got burnt , rice always gets sticky.but i want each grain separated ? .how to prevent burning & stickiness of rice?
3
votes
1answer
162 views

What are Chicken Paws?

Although I haven't purchased them, I've recently noticed more than one supermarket chain selling packages of "Chicken Paws". To me, they look exactly like chicken feet, though I've never purchased ...
10
votes
3answers
3k views

What is a “soup chicken”

How is "soup chicken" different from "cooking chicken". Is it a different breed or just old chicken? Can I eat its meat? I have always made soup from the bones of boneless chicken I cook. Today I got ...
7
votes
2answers
13k 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 ...
17
votes
2answers
3k 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 ...
1
vote
1answer
78 views

Would raw soy sauce marinated chicken be more salty when cooked the next day?

If I had unused soy sauce marinated chicken, would it be more salty when cooked the next day?
0
votes
1answer
102 views

Questions on frying Chicken breasts

Is the oil temperature limited to 350 or 375. How do I Dry Brine chicken? Is there a rule of thumb for how much seasoning is used? Do I use more seasoning in the marinade than in the flour mixture?
38
votes
14answers
555k views

How to quickly and safely defrost chicken?

What is the safest, quick way to defrost chicken? Microwave? Running water over it?
2
votes
4answers
8k views

Crisping Chicken Without Skin

Most of the recipes that call for crispy chicken mention that you must leave the skin on. That's what crisps. Is it possible to make crispy chicken without skin?
0
votes
2answers
4k views

How would I quickly defrost chicken if it's going to be cooked in a crock pot?

I've read that it is O.K. to defrost chicken via the microwave or in a sink of cold water, but only if you're planning to cook the chicken right away. (How to quickly and safely defrost chicken?) I'm ...
16
votes
12answers
105k views

How do I cook a chicken to make it really really really soft?

I ate a dinner one time, and this guy cooked the chicken so soft it almost melted in my mouth. Now I want to know how to make that kind of chicken. Because when you cook the chicken regularly it ...
2
votes
2answers
6k views

Are there different grades of chicken in the US?

I don't know how much the grocery store is doing marketing and how much difference there is between different packages of chicken on their shelves. Locally, two of our best known grocery stores ...
1
vote
1answer
223 views

Is it necessary to only boil vegetables (or chicken) or can they be pressure cooked and later be boiled for the flavour to seep in?

I was following this recipe (I've pasted it at the bottom of the question) for which the cooking time mentioned is 30 min. Although for me, it took around 45 min for the vegetables to get cooked. ...
3
votes
5answers
15k views

Cause of foam in fried chicken pan?

I made chicken katsu tonight following this recipe. I added peanut oil to the pan, let it get hot, then threw in my semi-frozen breaded chicken thighs. As you can see, I cooked them longer than called ...
2
votes
1answer
69 views

why have the roast chicken pieces turned brown when put in a pot of boiling vegetables

Making soup from leftover roast chicken from the carcass. Has been refrigerated for two days after cooking. Boiled some veggies - potatoes, onions, carrots, leeks, swede, and then put in chicken that ...
3
votes
1answer
11k views

Should I BBQ chicken on foil?

My wife tells me I should be putting aluminum foil on the grill and BBQing the chicken kebob on that and not the naked flame. She cites that it won't get burnt, easy to clean the grill and the ...
2
votes
5answers
220 views

For patting dry meat, what is a substitute for paper towels?

Patting dry with paper towels is really wasteful. I would like to pat dry meat with something reusable like a kitchen towel, yet I fear some of the bacteria will remain on it and make it contaminated. ...
0
votes
3answers
121 views

How do you infuse the flavor of a sauce into chicken?

I have cooked some chicken in a pot with honey sauce. The sauce was very flavorful, and while the chicken had a great texture none of the sauce's flavor was in the chicken! It was almost flavorless. ...
7
votes
2answers
32k views

Will soaking chicken in milk hurt the chicken

I'm trying a new recipe and I was told to soak my boneless skinless chicken thighs in milk with a little spices. Let them soak for a while then take them out of the milk and then drop them in seasoned ...
0
votes
1answer
63 views

How do you prevent veggies from burning in dishes that take longer to cook?

I can handle mirepoix like flavor bases well when I make pasta sauces. But if I try something like making a flavor base for chicken pot roast the onions (which were sweated before adding the other ...
3
votes
1answer
54 views

Garam masala paste for butter chicken

I am trying to make butter chicken and most recipes call for adding garam masala powder to the mix. I could not find the powder and only found garam masala paste instead. Can i use the paste instead ...
4
votes
2answers
15k views

Egg replacement for fried chicken

I often make fried chicken fingers the traditional way with an egg and milk covered cutlet dredged in seasoned flour, however my girlfriend is now on not only a gluten-free diet, but also a ...
0
votes
0answers
25 views

Using dry or wet brined chicken the next day

Does brined chicken get more salty a day after it has been brined?
0
votes
0answers
33 views

Brother ate chicken after it was left out raw for 2 days non refrigerated [duplicate]

Im concerned about my brother, he kept the chicken out to thaw for 2 non refrigerated days, the chicken was orange in color by the time he cooked it, but it smelled ok. I told him to stop but, he ...
4
votes
5answers
56k 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 ...
2
votes
2answers
156 views

Will meat taste okay if I cook it in a pan where the leftover fond seems burned?

I have found that after 2 batches of chicken breasts, the fond is in the pan for enough time to start burning, so the third batch gets a little black and starts to taste burned. Does it mean that I ...
1
vote
2answers
132 views

How do you cook boneless chicken thighs?

I can cook beef steak and chicken breasts pretty good, but boneless chicken thighs is where I have some issues. First it is uneven in width, making it hard to properly cook the insides without ...
0
votes
0answers
11 views

Uncooked chicken overnight [duplicate]

I was going to make dinner for my family last night but my husband took us out instead and told me not to cook anything. I had already put the chicken in a pot filled with water. So I just left it out ...
3
votes
1answer
100 views

How to reduce the flavour of orange zest in chicken?

I recently tried to make orange chicken and the recipe required the zest of one orange. Well I added too much zest and the orange peel flavor is overpowering. How can I reduce that flavor?
0
votes
2answers
133 views

Microwaving chicken before frying

How long do I microwave chicken before breading it then frying it? I seen this being done on a cooking show, but missed how long the microwave part was. Thank you
20
votes
9answers
22k 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 ...
13
votes
9answers
71k 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 ...
0
votes
0answers
28 views

Forgot to turn crockpot on [duplicate]

I put frozen chicken in crockpot on low. Checked it four hours later and noticed I forgot to plug in the crockpot. I turned crockpot on high and plugged in. Is this okay? I am making chicken ...
2
votes
1answer
44 views

cornmeal crust on chicken is too gritty, is there a way to fix after chx has been baked?

I made oven baked chicken using coarse ground cornmeal (obviously a mistake). Dredged chx in flour, then egg, then cornmeal. I'm worried I'll break a tooth on the gritty corn particles in the ...
2
votes
4answers
16k views

What are some seasonings that can spice up a bland frozen chicken alfredo? [closed]

Tonight, the main course is: Red Baron's Chicken Alfredo. The problem is that it's a little bland so I'm trying to figure out what the best seasonings will give it more spice, or at least a more ...
11
votes
6answers
64k 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 ...
10
votes
1answer
2k views

Why does freshly slaughtered chicken needs to be cooled down before cooking?

Today I bought a chicken that was slaughtered less than an hour before, so it was still warm. The shopkeeper said it needs to stay in the freezer for a couple of hours to cool off before I proceeded ...
1
vote
2answers
111 views

Incorporating capsicum oil into a chicken breading

How can I incorporate capsicum oil into chicken breading?
0
votes
0answers
37 views

Could chicken meat ever be safe when pink? [duplicate]

I have cooked chicken breasts today and they read 83c (safe is 73c) with a ThermoWorks Thermopop (best company in the industry). When I sliced them they had small pink strips on the inside. What does ...
5
votes
2answers
8k 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
2answers
164 views

Slow cooked chicken

I recently had four chicken legs to cook, but my oven had failed a few days earlier. Grilling or microwaving didn't seem like a good idea, so with some trepidation I skinned them and then crammed ...
6
votes
3answers
233 views

Do you achieve better results from marinating if you poke holes in the meat beforehand?

Usually when I marinate any kind of meat (usually chicken or steak), I always just stick the whole piece of meat in marinade and let it sit for X hours. My question is, is it possible to achieve ...
18
votes
1answer
45k 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 ...
1
vote
1answer
92 views

Can I remove frost from frozen chicken breasts and re-package?

I bought a large package of chicken breast several weeks ago. Usually we break down the bag and package in food saver bags to keep frost at a minimum. For some reason we didn't do it this time. I just ...