Questions tagged [chicken]

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

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17 views

How long can chicken salad stay in fridge? [duplicate]

I made a chicken salad with chicken, veggies, pasta, etc., all mixed with some mayo. I ate some, put it in the fridge, and ate some the day after too. However there is still some left. There is mayo ...
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2answers
93 views

In what order should I put various “masalas” in chicken curry?

In what order, should I put the various masalas (en:spices) in my general Indian-style spicy chicken curry? I have the following: Chicken masala Garam masala Jeera masala Chilli powder Dhaniya masala ...
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31 views

Costco vacuum sealed pre-cooked rotisserie chicken [duplicate]

I purchased vacuum sealed pre-cooked rotisserie chicken at Costco. Once opened, how long is it safe in refrigerator
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1answer
115 views

Can I add lentils to a baked chicken-and-vegetable stew?

I plan to prepare healthy lunch quickly by having everything tossed in to oven together. I have even brought an IKEA tray (with grate) for this purpose - https://www.ikea.com/de/de/p/koncis-ofenform-...
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2answers
98 views

Can I freeze pre-cooked chicken?

I am looking for a way to precook chicken and preserve it for later use. The idea being that I precook the chicken (1 hour at 150 C) then freeze it, then when I need it, defrost and pop onto the flame ...
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42 views

Is it safe to finish undercooked poached chicken on a skillet? [duplicate]

So here is a round-up: 1.Bought chicken breast today, it was fresh. Decided to poach it in multicooker, set timer for 30 minutes. Checking on the pot 25 mins in, realized that something gone awry ...
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0answers
279 views

What is white meat and dark meat in Canada KFC?

According to US KFC, a chicken is cut into 2 breasts, 2 wings, 2 thighs and 2 drumsticks. White meat is breasts and wings, dark meat is thighs and drumsticks. But on KFC Canada's website, the options ...
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38 views

Is this chicken undercooked? [duplicate]

This is my first time preparing chicken and I'm affraid i might've undercooked it. There's a small red spot in the middle of it. I've seasoned it so it might be from that
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21 views

Malai tikka Chicken marinade mistake [duplicate]

I prepared the chicken marinade and forgot to keep it in refrigerator and it's been quite a couple hours that I realised and kept in fridge but I don't know if it's still good or gone bad. Please help....
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1answer
186 views

How to properly clean raw chicken cut in pieces?

In the country where I live, whole chicken is the cheapest protein you can buy and I cook it every week at home. I always ask the butcher to cut it into pieces for me and I use it for stews, grilled, ...
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1answer
2k views

What to use to tame my chicken tikka masala?

I love chicken Tikka Masala but I’m afraid it doesn’t always like me. If I cut the masala portion in half what can I use in its place? Maybe double the yogurt? Note: The dinner is a meal kit with the ...
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1answer
184 views

Substitutes for beer… in beer cheese soup

Sounds odd I know, but some preservatives in beer can be an allergen... I found a beer cheese soup that I really really enjoyed. My question is, are there non-beer substitutes for "dark" ...
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4answers
6k views

What effect does closing a lid in some recipe do?

In cooking meat like chicken, I've noticed that recipes say to close the lid and wait for few minutes. I'm trying to figure what exactly the effect created by this is. Any insight will be appreciated.
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1answer
85 views

Measurement of water

I've been making chicken soup for decades, but today I'm in a little bind. I have two large enough chicken thighs with bone in. How much water and broth should I use?
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1answer
80 views

How much weight of a whole life chicken is a supermarket whole chicken?

If you buy a whole chicken in the supermarket it is defeathered, without head and feet and with the inner organs removed (sometimes you get some organs in a bag but I'm going to ignore that for this ...
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1answer
88 views

Capsaicin Measurements

I want to make a wicked spicy dish that involves Capsaicin, and regular chicken wings. I did the research to find two answers. "Capsaicin at the right amount can kill you" and "No ...
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1answer
101 views

Too much wine used in coq au vin

The NYT coq au vin recipe called for 3 1/2 cups red wine and marinate overnight, then reduce to make the sauce. Husband added an extra 2-3 cups of wine to the marinade. It is now the morning after. ...
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2answers
110 views

How long do I pre-heat a whole chicken for on the stove before placing it in the oven to roast?

I am attempting to recreate the roast chicken by Chef Giuliano Sperandino: Roasted Chicken in a 2 Michelin star french restaurant with Giuliano Sperandio - "Le Clarence" (turn on cc) I can ...
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1answer
122 views

If I cook chicken breasts in instant pot for a “longer time” would they come out super tender? I'm thinking 12 minutes or so

I would think pressure cooking chicken breasts in the instant pot for longer, and by that I mean 12 minutes or a little more, they would come out super tender. Am I wrong? Would the opposite happen? I ...
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2answers
240 views

Is this chicken fully cooked or raw? [duplicate]

I can never tell whether this color means the chicken needs another 30 seconds or a minute to finish or if it's properly cooked. I don't want to over-fry the chicken so that it doesn't end up dry. Is ...
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2answers
199 views

Why does inside of cooked canned chicken always taste cold?

Recently I’ve been getting canned chicken and then frying it, baking it etc. What I notice is that the chicken in general feels cold and the inside always feels colder. You might say that’s normal ...
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1answer
176 views

Pan fried chicken taste like pan?

I just got some canned chicken and fried it with a little water I.e. pan fried without oil and just adding little bits of water as I go. The chicken tasted like the metal pan itself if you know what I ...
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2answers
129 views

Concern over whether roast chicken is safe

I prepared a roast chicken for the first time today. The chicken weighed about 2 kilograms and I cooked it for about two hours at 190 degree Celsius. My concern is that the vegetables that I stuffed ...
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5answers
4k views

Does this tinned food need to be cooked?

I’ve recently started eating tinned chicken, specifically the Roberts brand as shown below. When I open the can, it looks kind of raw and kind of tastes as such, but that could just be my imagination. ...
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1answer
120 views

Different ways of making the gravy in butter chicken.. which is better?

Can someone tell me the science behind the following scenarios: a. Boil tomatoes, onions along with other dry masalas and then make a puree b. Stir fry tomatoes, onions along with dry masalas and then ...
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1answer
310 views

Details of pre-cooking chicken before shallow-frying?

Having made mistakes earlier which resulted in undercooked or over-fried chicken, I've been looking for details of how to correctly steam or pressure-cook chicken before shallow frying it. Recipes ...
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2answers
248 views

Preparing chicken burgers for sous vide then freezing while keeping shape

I am having a hard time finding good, reasonably low fat precooked chicken burgers currently, presumably due to COVID; I used to buy these for reference. As such, I figured I'd prepare my own. I'm ...
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1answer
139 views

trying to rescue bland chicken soup that is already quite thick

how do you save a bland chicken soup that's already quite thick? i made a chicken/leek/rice soup last night that has a nice thick texture but it's bland -- i definitely didn't use enough salt in the ...
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2answers
433 views

Boiled chicken breast skin tastes like soap

I often buy full chicken in supermarkets and boil it. I noticed that its outermost breast skin part (only skin, and only that part where you would expect nipples) tastes like soap. At first I thought ...
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22 views

How long after the use by date can I safely cook and consume chicken drumsticks? [duplicate]

I discovered that the use by date of the chicken that I bought recently was two days ago. It is still sealed and looks fine. I have yet to conduct the sniff test as I'm unsure whether there is any ...
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0answers
34 views

How to reduce sourness of store-bought curd for marination

I saw this, but I'm asking about curd purchased from a store. After receiving your replies last time, I wrote to the company and the curd was ok for the next few months. Then the sour tasting curd ...
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1answer
271 views

Slow cooking chicken (thigh), why 4 hours?

I don't get why slow cooking recipes recommend 4-6 hours for chicken thighs on LOW (which is 185F) when Sous Vide recipes for chicken thighs recommend only 1 hour (up to 8 hours) at 160F. Again, for ...
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0answers
44 views

Husband unplugged crockpo [duplicate]

Started cooking chicken in crock pot at 4 pm. I cooked until midnight.husband came downstairs and unplugged it. It cooled on the counter until 8 a.m. this morning is my chicken still good? Or can I ...
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2answers
993 views

How to thinly slice chicken thighs?

I'm having trouble thinly slicing chicken thighs for a recipe, I don't know if I have a tooling issue (dull chef's knife?) or it's an issue with the direction I'm cutting the chicken thighs (against ...
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0answers
33 views

How to bake chicken with a slight crunch? [duplicate]

Lately, I’ve been eating a lot at my favourite local fast casual restaurant. What I keep noticing is that they bake their chicken strips with a very slight burnt crust. This gives a really nice, ...
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0answers
8 views

Un-refigerated raw seasoned jerk chicken [duplicate]

How long can you keep large batches of seasoned raw jerk chicken outside of the fridge? What is the safe temperature?
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1answer
1k views

How does my pre-cooked Costco chicken breast not expire for another 5 weeks?

I bought some "fully cooked chicken breast strips" that are seasoned and has grill lines on them. They're quite tasty. Ingredients also include salt, potato starch, and vinegar. The label ...
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1answer
265 views

Do restaurants always cook chicken to 165F throughout when frying on cast iron? [closed]

I'm new to frying chicken. When I grill it, I use an instant thermometer to check the temperature and get it to an internal temp of 165. However. When trying this on a cast iron pan it gets way too ...
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1answer
106 views

Adding salt to a marinade to brine?

I have a marinade I really love for chicken that has a base of pineapple and lime juice, aromatics, and a little canola oil. There's no salt in the marinade and I don't season the chicken before ...
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1answer
2k views

A method to “speed up” marinating or an equivalent way to cook chicken

For chicken, I like to marinate or bake in the oven with spices. However, whenever I get chicken for the same day to cook, I usually do not have enough time to marinate overnight. I was wondering if ...
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1answer
69 views

Stir Frying Chicken, Correct Amount for 1 Pan

Goal Cook small strips of chicken for a stir fry, to be added to vegetables and rice later on. Background The grocery store likes to sell packs of chicken breast that have about 2 pounds of chicken, ...
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1answer
167 views

Why did my marinated chicken literally almost fall apart before cooking them?

I put a wing sauce (spicy) and seasonings (salt, pepper, Italian, paprika) on chicken tenderloins, put them in a ziploc bag and sat in the counter why I did a couple of things, NO longer than 15 ...
6
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2answers
854 views

Bone-in fried chicken pieces not cooking through

I always fry a whole fried chicken in 12 pieces (bones removed from breast, tenderloins separated and remaining breasts cut in half) and haven't had any problem with the white meat cooking evenly. ...
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1answer
148 views

Can cooked chicken meat be edible if the carcass smells bad?

I roasted a whole chicken about 40 hours ago. I separated the carcass from the meat and stored them separately. The meat smells and tastes fine but the carcass smells weird and bad. Is it OK to eat ...
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0answers
85 views

How to keep drop dumplings from soaking up all the liquid while holding to be served

My wife and I have been doing a little catering and want to make our chicken and dumplings but we are not for sure how to keep the dumplings from soaking up all the broth. We use Bisquick to make our ...
26
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2answers
8k views

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

Yellow skin in raw chicken is seen is some parts of Mexico and I was wondering if that color is obtained using dyes. I've done lots of research both online and asking people who have knowledge about ...
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2answers
158 views

I love the combination of pesto and chicken. Is there a reason traditional Italian cuisine seems to shy away from it? [closed]

They just seem to go together perfectly without the need to add much more to make a tasty dish. However, for some reason, it doesn't seem to appear in traditional cuisine at all. Is pesto considered ...
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2answers
155 views

Roasting small chicken

What's the best way to roast small chicken (500g or one pound) in the oven so its skin has enough time to get crisp? I have broiler and convection and familiar with spatchcocking (usually do it for ...
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1answer
2k views

Is my thawed chicken still good 4 days later in the fridge? [duplicate]

I took out Frozen Perdue chicken breast on Sunday afternoon and put them in the fridge to thaw. They are each pre packaged. Today is Thursday are they still good to cook today?
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1answer
362 views

Reheat coated fried chicken (salt and pepper chicken)

I followed a recipe for sat and pepper chicken, where I fry for 5 minutes, then let it rest then fry for a further 2 minutes before adding to the pan with the veg and seasoning. The recipe said I ...

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