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18 votes
11 answers
128k views

Is rare duck breast safe?

1 vote
1 answer
147 views

Significance of liquid in packaged chicken breasts

3 votes
2 answers
29k views

Baking batter-covered chicken instead of frying?

26 votes
3 answers
13k views

Is the yellow skin of a raw chicken indicating that it has been dyed?

0 votes
0 answers
62 views

How to prevent excess foaming when poaching chicken breast

2 votes
2 answers
278 views

Is chicken with yellowish parts spoiled?

3 votes
2 answers
48k views

Frozen and Unfrozen Chicken: what's the difference?

1 vote
2 answers
183 views

If I grill a bacon-wrapped chicken skewer, does a significant amount of bacon fat seeps into the poultry?

11 votes
3 answers
5k views

Conflicting advice on which knife to use when cutting up a chicken, which should I use?

0 votes
0 answers
48 views

Should marination ingredients increase with more meat?

4 votes
4 answers
1k views

How do I make a chicken cheesesteak that isn't dry?

0 votes
2 answers
144 views

What are the proportions of the parts in a broken down chicken?

1 vote
2 answers
102 views

Reheating and Storing Chicken/Potato Soup For 10 Hours

5 votes
7 answers
37k views

What would cooking chicken at 140 degrees F for a prolonged period do?

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