New answers tagged chicken
Recently the U.S. and especially Walmart have started importing chicken meat(as well as other meat) from China. To add further insult to injury many Chinese chickens are injected with water and then frozen. This makes them seem more plump and lets them charge you more by weight. If you have noticed lots of water in the pan when you cook chicken you are ...
Once you've boiled the carcass, most of the juices, fats, etc. have been released. Trying to do a second pass will result in a much weaker stock. There's only so much that can be released, and it's already happened on the first pass. You should just choose one thing to make, or buy a second chicken, I'm afraid.
Microwaved Chicken Isn’t Necessarily Cooked Chicken from 2008: This week, the federal government announced that 32 people in 12 states were sickened with salmonella poisoning after eating precooked, frozen chicken dinners. The problem? Many of the people who got sick apparently did not follow the instructions for preparing the meal, which called for ...
You can add all sorts of seasoning to the chicken while steaming it if you wrap it up nicely. This is the reason for using tin foil. :)
Ground chicken can be very soft and sticky, and difficult to form into balls without everything sticking together or going "squish". If you tried to make balls from completely cooked chicken, though, the balls wouldn't stay together. So, cooking part of the chicken gives the mixture some structure so they can be formed, and will stay together when you put ...
I believe this is clearly a gluteal muscle, maybe maximum or medius. There, the best part of the chicken is its ass, not to be confused with anus.
The chicken stay moist because it cooks quickly (very high temperature); it does not have the time to dry out. I would imagine that the cook time must be controlled because it can over-cook very quickly. The yogurt marinade will impart some flavor and help tenderize the meat.
It is absolutely safe. Just make sure the pouch is properly sealed and you select a low simmer temp, and long simmer time.
When cooked correctly, the texture of chicken is tender and juicy. When overcooked, chicken becomes dry and stringy. The regular chicken you get at the supermarket doesn't have any distinctive smell or taste by itself, and it really depends on what you add to flavor the chicken.
It depends. The chicken cannot be at above 40 degrees for more than 2 hours. If it is frozen, and kept on ice it might be fine. I would store it with a thermometer and periodically check that it is still an appropriate temperature. If it stays frozen or refrigerator temperature for at least 6 of those hours, then you're fine.
The coolest part of your bird should be 160-165F when you pull it out of the heat. I understand nervousness with food borne illnesses, but the best way to keep a bird tender and juicy is to bring it right to the edge of done. I recommend smoking until you get to 140-145 then put it in a 350-400 oven to bring it to 165 and crisp up the skin. You will want a ...
If you are starting from frozen meat and want it cooked as quickly as possible, the only method I can recommend is cooking it in sauce. Pounding the chicken breast or butterflying a thawed breast would definitely yield better results then boiling the breast in water. However neither of those methods are possible with a frozen piece of meat which is what you ...
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