New answers tagged chicken
Well done.I didn't think anyone else knew that ! I am an ex professional chef,of 35 years. I have seen enough fowl to last a life-time. The oyster meat is indeed a tasty morsel....we used to rack up 'brownie points''to see who had 'earned' the right to eat them. Point of interest...You'll find the equivalent of the 'oyster' in other fowl,from the tiniest ...
Those are the chicken oysters -- muscle meat, not organ meat. I'm glad you've learnt to enjoy them by intuition, as they are indeed a prized portion of the chicken. Wikipedia tells me the French call this portion sot-l'y-laisse: "(only) a fool leaves it there", because it is little known, easily missed, and much prized.
Based on your comments, the likely issue is with the pliers you're using. I doubt that the relatively small set included in a multi-function knife is going to have enough grip to hang on to a slippery tendon. I'd try a pair of (very, very clean) needle-nose pliers, like so: They're readily available and inexpensive, so it's probably worth getting a ...
As some of the commenters have noted, this just might not be possible. Water is the enemy of crispy, and unfortunately for your chicken skin braising is all about moist heat. I would try searing the skin before braising, if you don't already, in order to get some of the fat rendered out and the Maillard reaction on it's way. Braise as you would, but remove ...
There are many dishes where chicken and rice are cooked mixed together in the same pot. Look at Arroz con Pollo for example, it's an easy classic and there are loads of recipes. There's also some types of Biryani, Jambalaya, and other traditional recipes from across the world that would work. Chicken pieces and rice cook in about the same time as you say, ...
I do this often using a rice cooker: you can use the steamer tray above the rice to cook veggies, meat, et cetera that then get mixed in when the rice is done. If you're using a pot, a steamer basket would probably work just fine as well. I like to make foil packets so I can use oils or sauces without dripping onto the rice.
I'm no expert, but in the past, I've laid the rice out on the bottom of a roasting dish and placed the chicken and veg (any will do, but a whole ear of garlic works especially well) on top. Season generously and pour stock over the whole lot. Cover and roast. The only trick is to add enough liquid for the rice - yet not too much because it will turn to ...
Funny you should ask that just after I posted this: Crisping chicken skin after braising. Same theory would work with breasts, they would just need to be added to the rice much later.
The safest way to defrost a chicken is to take it out of the freezer at least two days before and let it defrost naturally while refrigerated. The second way I use is to put the chicken in a microwave safe bowl, fill with water and then follow oven suggestions on time per pound. If you use the water/microwave method it does not cook any parts of the chicken ...
Those are the kidneys. I just finished butchering eight chickens yesterday. They look exactly like a little kidney bean (lol). I don't believe they will hurt you, after all people eat beef kidneys, kidney pie, etc. kidneys are usually removed along with everything else. They can be easily popped out with your finger.
When I cook one store's chicken, it tends to be more rubbery (no matter the size) or the ? leftovers have a chew that almost makes me wonder if it's undercooked. Strange. SAJ14SAJ provided an excellent summary of chicken grading, though I find the chicken in my local stores is not graded. The texture you're experiencing is likely the result of ...
I've marinated chicken for a week and put it on the grille and it is soooooo good. I agree the smell test is the best thing and I always throw out the marinade.
I'm going to disagree with a couple of points here, sorry, new here, don't want to cause trouble. I've never had even the smallest bits of meat defrost in the fridge in an hour or two. You're almost always looking at 24 hours. One lb of cubed stew meat takes a day. Also, I wouldn't take a chance with chicken, ever. I wouldn't assume that the outer ...
To a first approximation, heat exchange occurs on the surface of an object, and then the heat must conduct through the object. So, again, continuing the approximation, the time for something to heat (or cool) completely depends on how thick it is. Other things that matter a good deal are: the temperature difference (the colder your fridge, the longer it'll ...
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