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

0
votes
1answer
66 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 ...
0
votes
0answers
31 views

Frozen Chicken Breasts

Cook from Frozen Chicken Breasts I have defrosted a bag of Cook from Frozen chicken breasts this afternoon. Will they still be ok to cook later?
1
vote
1answer
66 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
64 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
59 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
68 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?
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0answers
56 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
134 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
83 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
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0answers
51 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
93 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
75 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
votes
0answers
56 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
votes
1answer
63 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
94 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
111 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
74 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
173 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
58 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
196 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
333 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
415 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
246 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
191 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
79 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
20 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
135 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?
3
votes
1answer
196 views

Green line in chicken? [duplicate]

The family is eating home roasted chicken tonight. I cut into it, and found this bright green "line". What is it?
3
votes
2answers
671 views

Hot chicken soup takes hours to cool

I made a big pot of a very hot chicken soup. I put it in my small extra fridge at 11 PM, and it was still warm 9 hours later, at 8 AM. Do I need to throw it away?
1
vote
2answers
638 views

How do you separate whole chicken skin from the breast (for basting) without ripping it?

In this recipe in minute 7:00 the cook separates the chicken skin from the breast to put butter between the skin and the breast for basting. When I tried that (very slowly) it always felt like I was ...
3
votes
3answers
350 views

Whole Chicken - why won't the breast cook even though thighs are done?

I've been cooking a 6.5 lb. whole chicken tonight and I'm confused by the temperature readings. After about an hour and a quarter, the thickest part of the thigh is at 175 degrees but the breast is ...
1
vote
1answer
84 views

Can you deep fry chicken in a 6.75qt dutch oven?

I wanna fry up some chicken and I'm wondering if my 6.75 Le Creuset will be large enough. Assuming it's half to two-thirds of the way full (3-4 QTs of oil). Does anyone have experience with this? ...
0
votes
1answer
128 views

Cooking boneless skinless chicken thighs [closed]

What's a good approach to cooking boneless skinless chicken thighs relatively quickly if tenderness is a priority? I know some people like a somewhat chewy texture with chicken thigh but the person I'...
0
votes
0answers
33 views

Chicken noodle soup burnt to bottom of pan [duplicate]

Short of throwing out soup, how can I remove burnt taste from the soup?
6
votes
1answer
185 views

Why does this chicken recipe result in a glutinous mess?

Countless times I've tried to prepared a recipe that calls for dredging chicken tenders in flour, dipping them in beaten egg (or a mixture of egg and water), and then coating them with a bread crumb ...
0
votes
1answer
2k views

Can defrosting chicken make it slimy?

I bought chicken drumsticks on January 11th and froze them on the 11th. They had a best before date of January 13th. I put them in the fridge yesterday to defrost and am cooking them now but they were ...
1
vote
1answer
637 views

How can I get dry rub to stick to cooked chicken?

How can I get dry rub to stick to baked or deep fried chicken wings after I've cooked them?
0
votes
3answers
205 views

How high (height-wise) should the oil be for frying chicken?

I thought the point of fried chicken is to have enough oil to deep fry it, but I've seen a lot of recipe discussing to fry the chicken for x-time, then flip over and fry for y-time. Does this mean ...
1
vote
1answer
60 views

Can a combination of Grilling and Baking be used for Chicken?

I was wondering If 1st Grilling the chicken to chrisp up the outer surface and then baking it to get is cooked all over and retain the Moistness will work . Can this give me a Moist and Chrispy ...
1
vote
2answers
97 views

Chicken rejuvenation?

Let's say for argument's sake that if I buy a rotisserie (cooked) chicken from my local grocery store and stick it in the fridge it will last 5 days before it starts to be detectably going bad. Prior ...
0
votes
0answers
314 views

Can soaking chicken meat in vinegar contribute to its taste?

I'm going to cook a chicken salad with pineapple and would like the meat (dark) to contribute to the general pineapplish taste. Would soaking in pineapple vinegar help and if so, for how long? Will ...
3
votes
1answer
199 views

How do I achieve a crust like this fried chicken?

I normally use a mixture of flour and cornstarch, dredging the chicken twice (in buttermilk, then flour, then buttermilk, then flour again) but I have not been able to achieve a crust like the chicken ...
0
votes
0answers
19 views

Can I use meat that thawed when my freezer died but did not go above 45 degrees? [duplicate]

My freezer (and fridge too) died last night. Fridge was 56 when I woke up, freezer 44. I had several lbs of vacuum sealed ground meat in the freezer that were very cold to the touch but no longer ...
0
votes
2answers
2k views

how to cook boneless chicken breasts for curry?

I am trying to make chicken curry my way. I have already prepared curry and now I want to add cooked pieces of chicken into it (cooked separately). I assume the chicken needs to be cooked separately, ...
0
votes
0answers
40 views

Safe to eat chicken if curd marinade starts to smell? [duplicate]

I marinated 2kg chicken with curd for 2 hours, cooked it (was 12 in the night by then) allowed it to cool over a cold night and by morning 9am, put it in the fridge. Ate some pieces and felt it could ...
3
votes
1answer
96 views

Trouble Measuring the Temperature of Meat

My wife recently bought me a thermapen and I have used it a number of times to achieve perfectly roasted chicken and turkey, but I have trouble whenever I pan sear meat. For example, tonight I tried ...
0
votes
2answers
201 views

Fry frozen chicken [duplicate]

When I planned to fry a chicken, I forgot to get it out of the freezer earlier. I tried to fry it on low heat, so that it can defreeze slowly. Not only is this method really bad for the meat quality, ...
3
votes
1answer
181 views

Is it sufficient to wash utensils, which have touched chicken, with soapy water

In the kitchen, I am very health conscious and try to prepare and store foods with care After working with a whole chicken, I usually wash the chopping board and knife with hot (but not boiling) ...