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Questions tagged [chicken]

Questions about handling, preparing, or cooking chicken, either whole or parts.

2
votes
1answer
52 views

Can I saute in one pan and bake in another?

Usually I saute my chicken then put the pan in the oven to finish cooking. But I need to make more than my one oven safe pan will hold. Can I saute in a few pans and then transfer all the chicken into ...
1
vote
2answers
82 views

How to gauge chicken breast doneness on grill pan?

Ive been trying to nail cooking butterflied chicken breasts on my all clad grill pan. My first attempt, they turned out rubbery, and almost completely in-edible, despite cooking to 165 as read on my ...
0
votes
0answers
23 views

Left cooked chicken on side to defrost, how bad an idea is that? [duplicate]

I cooked some chicken breasts a few weeks ago, and decided to eat 1 today. I left it on the side for maybe 5 hours, in an airtight bag and then put in fridge when I realised it might have been out too ...
1
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3answers
131 views

Can I use red wine instead of white wine for chicken scallops?

There's dry white wine used in chicken scallops , is it possible to substitute it with red wine ?
0
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0answers
34 views

Can I slow cook chicken 1 hour after I browned it? [duplicate]

Just to explain myself, I browned some chicken thighs and put them in a slow cooker but did not realise it was turned off. I noticed my error 1 hour later and switched it on. Will it be safe to eat ...
-1
votes
0answers
19 views

Defrosting chicken [duplicate]

I had the chicken breast outside of the freezer and fridge for probably 20 minutes while I was breaking the frozen chicken apart. Now it is defrosting in ice water in a ziplock back in the fridge. ...
0
votes
1answer
71 views

Is is ok to use slightly sour curd for chicken marination?

The last time I used slightly sour commercial curd (it usually isn't sour and was well within the expiry date) for marinating chicken, an hour or so after cooking, there were little bubbles bubbling ...
1
vote
3answers
131 views

Trouble with Roasting Chicken

I have an accurate electric oven, but when I attempt to roast a chicken, it always seems to come out more steamed than roasted. A lot of liquid seeps out during the cooking, could this be causing the ...
0
votes
0answers
67 views

Chicken Breast and White Rice in Slow Cooker

I'm new to cooking with a slow cooker and I want to make chicken breast, white rice, and asparagus at the same time. Can I thoroughly cook the chicken without overdoing the rice and asparagus, and ...
1
vote
0answers
30 views

Liquid exuded by frozen chicken breast: what's in it? [duplicate]

I have a wonderful Chicken Quesadilla recipe that involves cooked and shredded boneless/skinless chicken breast. I generally poach the whole breasts in a frying pan with chicken broth or a little ...
1
vote
1answer
77 views

Why do you need buttermilk to marinate chicken before frying?

Why do fried chicken recipes recommend marinating the chicken in buttermilk before frying? Is this absolutely necessary? If so, then How long should you marinate chicken in buttermilk before frying?
1
vote
1answer
104 views

Is the liquid I get after pressure cooking a whole chicken a “complete” stock?

Recently I've been buying whole chickens (~4-4.5 pounds) from the grocery store and pressure cooking them to great effect. It cooks fairly well, and I add about 1.5 cups of water to get it started. ...
0
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0answers
17 views

How Long Can I Keep My Meat Frozen?Is it Depends On The Type Of meat? [duplicate]

I Freeze chicken approx 5 month ago in my home fridge and i forget to use that packet of chicken.Actually my fridge is full with different item so i can't see that packet of chicken Now i want to know ...
4
votes
4answers
1k views

Is “parboiling” chicken stupid (or wasteful)?

I realize the question can be considered inflammatory - use the latter wording (wasteful) if it helps... When I learned (taught myself) to cook and first figured out that meat does indeed have a ...
3
votes
1answer
100 views

Why slow thawing is the best way to defrost a chicken flavor wise?

From Julia Child's "The Joy of French Cooking": The best method for defrosting frozen chicken, according to those in the business, is the slowest : leave it in its transparent wrapper and let ...
3
votes
2answers
148 views

Is there a good reason not to add crushed tomatoes to chicken soup?

Is there a good reason not to add crushed tomatoes to chicken soup? I am new at cooking soup, but I think tomatoes taste good and that's why I want to add them. But I've also had garlic bread just ...
0
votes
1answer
48 views

How much protein from the stock of one large chicken (2kg) carcass once legs, breasts and wings removed?

I can find details of how much protein per body of fluid (e.g. 1 US cup) but to be honest we probably all make stock to a different concentration, so that makes that metric useless. When I prepare a ...
2
votes
1answer
143 views

About chicken and osmosis

Why Heston Blumenthal says it needs to soak chicken before low-temperature baking in salty solution of water? I always thought that osmosis goes better if water would be unsalted, and meat would be ...
1
vote
4answers
222 views

Made a bland curry, it's cooled down and about to freeze it. Help!

I've just made a tasteless chicken and veg curry. I have put various spices in, but it's still bland. It's cooled down now and I was going to freeze it tonight as I've made it to take camping next ...
3
votes
1answer
288 views

Can I use chicken brine as a base to make a broth?

I just brined 2 chickens which I am about to roast. Once the roast dinner is over, I anticipate there will be some chicken and carcass left-overs which I will boil in a pot of water to make a broth, ...
2
votes
2answers
329 views

Protein in cooked vs. raw chicken breast filet

I'm a bit confused by the label on an uncooked versus a cooked chicken breast. Both mention 23g of protein per 100 g of product: If I cook the raw chicken myself, it loses a lot of water, so after ...
0
votes
1answer
364 views

Is cooked chicken brought to work but left unrefrigerated for 5 hours safe to eat? [duplicate]

I cooked chicken last night and stored it in the fridge right after. Today I brought in chicken in a glass container within my backpack and opened it 5 hours later. I put it in the microwave for 1 ...
0
votes
1answer
169 views

Adding raw chicken to a meal that is being reheated

So, a friend of mine told me they frequently add raw chicken to their (already cooked) leftovers when reheating (in a pan) to top them up. Though they stress that the chicken is completely cooked by ...
1
vote
1answer
161 views

Can I cook my tandoori chicken in the marinade for a sauce?

I'm cooking tandoori chicken and I was wondering if I can cook the chicken in the marinade to make a sauce. Marinade: 300ml Greek yogurt Ginger Garlic Masala seasoning Turmeric Cumin
2
votes
0answers
79 views

Sesame Chicken with Gravy

Okay, so this is going to be one of "those" questions. There was a Chinese restaurant in my town when I was younger. It went out of business, reopened out of town, sold to new owners and they have ...
3
votes
1answer
68 views

Should I add binder to a giant, “chicken fried” Latke?

There is a roast chicken recipe from Cooks Illustrated that I've made for years now. You spatchcock the bird (remove the spine and flatten it), place it on a broiler pan, fill the bottom of the pan ...
0
votes
1answer
177 views

Is it okay to leave uncooked chicken over night but refrigerate it in the morning and then cook it? [duplicate]

I bought some chicken and I accidentally forgot to put it away and I put it in the fridge in the morning and I want chicken can I like boil it and the bacteria will boil away or what?
0
votes
0answers
99 views

Bone broth question

Is it ok to partially cool chicken broth (prior to refrigerating ) with bones left in? I left my chicken broth on a low simmer overnight, the next morning my husband turned the stock off to cool… He ...
2
votes
1answer
164 views

Water came out cloudy after steaming chicken, is it cosidered a broth?

I was surprised since the chicken never touched the water but I guess it dropped some of its juices in it, I was doing a small batch and I tried to taste it but after adding some salt it just tasted ...
1
vote
2answers
92 views

Deep frying without schnitzels sticking to each other

How do I avoid the phenomenon of pieces of breaded schnitzel sticking together inside the deep fryer
3
votes
1answer
137 views

How to make Lebanese chicken wings

I have been going to a lebanese restaurant for a while now and they do the best chicken wings i have ever tasted. i want to know their secret. they are chargrilled over coal and i know that they put ...
0
votes
0answers
533 views

How to cook 1 pound of frozen chicken tenders in instant pot?

I want to cook ~10 oz of chicken tenders (4 tenders). I would also like to know times for ~1 lb (6 tenders) Each tender is ~2.5 lbs. They are frozen when put in instant pot. How long do I set ...
1
vote
1answer
92 views

Chicken breast in slow cooker

I’m new to slow cooking and wanting to slow cook some chicken breast. I put in potato’s, onion and herbs along with whole chicken breast. Will this just burn onto the crock pot with no liquid in or ...
0
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0answers
109 views

How to grill chicken in electrolux microwave

Sir i want to grill chicken in electrolux microwave.But i am not able to grill. I have inconvenience to set temperature
0
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1answer
133 views

Is my refrigerator temperature too high?

I bought a packet of ready to eat chicken legs, ate a couple, and placed the rest in fridge. Today there are icicles on top of them. My fridge temperature is set between 3 and 4. Is it too low?
1
vote
1answer
648 views

Best way to Store and Rewarm Fried Chicken

I'm looking for a good way to store fried chicken, as well as a good way to warm it up without it becoming soggy. I often have to cook a day or 2 in advance and the chicken loses its crunchy crust. ...
18
votes
5answers
7k views

Can chicken skeleton be made edible?

I like to preserve as much as possible from my cooking and trash as little as possible. With that in mind: can chicken skeleton be made edible? or is there a way for the bone marrow to be extracted ...
1
vote
1answer
204 views

Chicken kebab turned hard

The chicken kebab which I cooked today was tastier. I had marinated it overnight with salt, tumeric, chilli powder, garam marsala, curd, lemon juice, ginger garlic paste and kebab marsala. After ...
0
votes
0answers
308 views

Preventing that special “cooked-then-refrigerated chicken” taste?

I am sure that I'm not the only one to have noticed it; in fact others have noticed it. If you have cooked chicken and you refrigerate that in a sealed container (so I am precluding the possibility ...
1
vote
2answers
327 views

chicken shish kabobs the night before cooking

I want to prepare Hawaiian chicken shish kebobs the night before cooking. Do I need to be concerned about the raw chicken touching the veggies overnight in the fridge?
2
votes
1answer
73 views

Suitable oils for roasting chicken at high temperature in cast iron

Over the last several years I've been perfecting my roast chicken recipe, starting with Arthur Schwartz' Garlic and Paprika Rubbed Roast Chicken recipe. The basic approach I now use involves ...
0
votes
2answers
206 views

Can you\why don't some restuarants marinade without chicken skin?

I bought some grilled chicken from a restuarant and it came with marinade on the skin. I asked the seller if they can provide grilled skinless with marinade on flesh. He said we don't do it like ...
1
vote
2answers
1k views

Why does the breading always come off of my oven fried chicken?

I love fried chicken, but have been trying to cook oven fried chicken instead due to the lower caloric content. I usually use chicken that has been soaked in buttermilk overnight, drain excess ...
2
votes
1answer
850 views

Can I marinate chicken that has already been cooked?

I have some chicken that was grilled. I want to put it back on the grill and cook it some more. I marinated it in a bag. Is it OK to marinate cooked chicken?
3
votes
2answers
513 views

Can you mix raw chicken and French fries dip them in the same flour batter?

I thought it was cross-contamination when you mix raw food with any food. So, can you use the same flour batter next and dip the chicken in along with French fries together and then fry them?
1
vote
1answer
380 views

Sous Vide chicken for reheating

My understanding is that a lot of the technical knowledge around sous vide was developed in the prepared foods industry by Bruno Goussault of Cuisine Solutions. This makes me wonder whether some of ...
0
votes
1answer
131 views

Cooking different meats on George Foreman grill

If I cook some chicken breasts on a George Foreman Grill, can I cook another type of meat straight after it? Or do I need to clean the grill inbetween each? I've been doing the latter since I bought ...
1
vote
0answers
23 views

thawing and cooking frozen raw chicken backs [duplicate]

I purchased a case of raw chicken back bones. Cleaned, portioned into 4 lb sealed bags and frozen. I bought them to make batches of bone broth. When I unthaw a bag in my refrigerator I notice a lot ...
0
votes
1answer
217 views

Combining chicken and vegetables in sous vide

Any suggestions to offer as I attempt to sous vide chicken in one bag, while, at the same time, cook vegetables in another? The chicken cooks at 150F while the veggies cook at 185F.
0
votes
0answers
34 views

Is it safe to eat chicken that sits out [duplicate]

I cooked Ritz chicken last night forgot to put in up, so it sit out all night with a top on it. Is it still safe to eat?