I read on Wikipedia that Robert C. Baker invented a revolutionary new way to bind breading to chicken, which also sticks on the chicken after it was frozen and heated again. I can't find what this ...
I've made a cooked chicken on the bone (Coq Au Vin), however some guests couldn't attend, so two Chicken legs are left over. I'm planning to cool then refrigerate these and then re-heat in a pan ...
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 ...