I love making roast chicken, but I don't seem to be able to get the skin to crisp to that nice mahogany color, like this: Some of the things I have tried: butterfly and roast at 500 (Alton Brown ...
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 ...
I used a Jerk Marinade for chicken wings this past weekend and stored the remainder in the fridge. May I use this on turkey wings today?
What can be done with quail to ensure that it doesn't dry out when cooked? (note: the other question about tender quail, AFAICT, is specific to braising....my question is more about roasting, though ...
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? ...
I am going to barbecue 1/2 chicken on a gas grill. I want to use a water mixture with cider vinegar and salt, to baste while grilling. Can you give me any tips as I do this, like time and temperature? ...
Possible internal contamination from soaking or scalding slaughtered chicken in hot water to ease plucking
I understand that a slaughtered chicken may become externally contaminated due to the impurities present in water. Over the course of a processing day and despite scald tank temperatures of ...
I've come across this particular recommendation many times in various recipes and cookbooks and probably even given it out myself once or twice. Poultry is sufficiently cooked when the juices run ...
I've had various successes (but mostly failures) with the little birds. I'd like your advise on making it tender as can be. My technique is mostly to sear the outside and then cook for about 20' in a ...
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 ...
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?