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Questions tagged [chicken]

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

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Where has the fat gone, why can I hardly see any fat here? [closed]

In the picture you can see the remainder of some fried chicken breast, carrot, Potatoe and tomatoes. There is no chicken breast remaining in the picture. When cooking I used two teaspoons of tallow, ...
James Wilson's user avatar
  • 3,937
0 votes
1 answer
88 views

Chicken breast cooked or still needs time? [duplicate]

Is this chicken breast cooked or still needs time? I’ve seared it with a pan for 10 minutes and rested for 5 minutes already, please help
Collin Josef's user avatar
0 votes
2 answers
409 views

What does Gordon Ramsay mean when he says that defrosting chicken on a steam table can be lethal? [duplicate]

I was watching a video of Kitchen Nightmares where Gordon found the cooks defrosting chicken in a plastic bag in/on their steam table. He goes on to say that frozen food needs to be defrosted ...
Zhro's user avatar
  • 245
-1 votes
1 answer
134 views

What are off-the-shelf chicken burger patties made of? [closed]

I bought some burder patties from the supermarket. The price is very cheap. However, they don't look or smell like chicken. Packaging says the following: Mechanically separated chicken meat (55.5%), ...
user366312's user avatar
5 votes
1 answer
335 views

Pressure cooked chicken didn't reach 165 but just 160, is that okay?

Okay, I am going from vegetarian->non-vegeterian for the first time, so need some cooking advice. While pressure cooking the chicken in instant pot, I pressure-cooked on high for about 15 mins, and ...
10101010's user avatar
  • 153
6 votes
7 answers
2k views

What is the laziest way to clean pyrex baking pans or avoid the process with chicken?

I like baked chicken, but I do not like cleaning wee dots of baked-on splatter from borosilicate glass dish corners .. what alternatives exist which minimize my cleaning labor here? I'm aware of ...
ti7's user avatar
  • 255
3 votes
1 answer
153 views

What are the considerations in deciding which way up to roast a bird?

This question is partially prompted by this question and the two "how to cook turkey" links therein. The question and the links seem to implicitly assume you cook your turkey on its back, ...
User65535's user avatar
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0 votes
0 answers
49 views

I left my beef and chicken stock outside to cool overnight but my hub put it in a cooler and it only cooled to 65 degrees f, still safe after a boil? [duplicate]

I put it in the fridge now to chill and separate fat. Thanks
comogal's user avatar
1 vote
1 answer
328 views

Why is my chicken grainy/chewy?

This is baked chicken. We make a batch every week, in the oven 350 degrees for about 21 minutes. Depending on the batch, it comes out good or it comes out grainy/fibrous and very chewy. Is that a ...
gruszczy's user avatar
  • 111
0 votes
1 answer
147 views

Coating chicken using an oil and spice rub

Follow up to this post, after coating my chicken in a mix of oil and spices, I keep it in something similar to a tupperware container in the fridge. The problem is, the oil coating on oneside gets ...
Babu's user avatar
  • 1,137
0 votes
1 answer
147 views

Fried chicken variation

Suppose I am making KFC-style chicken at home. What would be the problem if I marinade the chicken with spices get the pieces boiled before coating use liquid batter rather than dry powder for ...
user366312's user avatar
2 votes
1 answer
177 views

Recovering from a sous vide disaster

I batch cooked 4 large boneless chicken breasts last night for 90 minutes at what I thought was 63c but actually turned out to be 60c. When cutting up the chicken to add to the sauce it was clear that ...
Greybeard's user avatar
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0 votes
1 answer
210 views

How do I establish how many chickens fit on my rotisserie?

I have a large rotisserie BBQ with double skewers side by each. I would like to get an idea of how many whole chickens I can roast at the same time. The skewers can fit about 5 small chickens (3-4 lbs)...
Peter's user avatar
  • 11
9 votes
3 answers
3k views

What kind of cooking method was used for the chicken in my ramen?

A few months ago, at a very good Asian restaurant, I had ramen with chicken in it. The chicken was cut in small "flakes" (around 2cmx1cm rectangles and really thin), was super juicy, tender ...
skkrrea's user avatar
  • 193
2 votes
1 answer
559 views

Should I coat chicken in oil before marinating?

I am marinating chicken thigh with salt, pepper, paprika and oinon powder. Some video I've seen on the internet use oil to mix in the spices, and some don't. I just sprinkle the spices on and call it ...
Babu's user avatar
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2 votes
2 answers
176 views

Loose skin after making chicken curry in pressure cooker

I'm trying to make chicken (skin on) curry in the pressure cooker (only in pressure cooker btw), and at the, the thigh pieces to a bit of loose skin over it which doesn't feel right. How could I fix ...
Babu's user avatar
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1 vote
3 answers
235 views

Should I remove the vegetables I put in my brine for cooking again?

I've brined chicken for the first time today, and I included garlic and ginger in the brine. My question is, could I take the garlic and ginger and add it to my cooking later after draining, or ...
Babu's user avatar
  • 1,137
1 vote
2 answers
1k views

What is "chicken powder"?

What is "chicken powder"? Is off-the-shelf chicken powder considered processed food? If so, is it possible to make chicken powder at home?
user366312's user avatar
1 vote
1 answer
3k views

How long can you marinade chicken, keeping it in the fridge?

There is a famous fried chicken recipe of Google chef Charlie Ayers . This recipe calls for marinating chicken in the fridge for 5 days. However Nestle, and USDA say that marinated chicken should not ...
user2277550's user avatar
21 votes
3 answers
11k views

Is this yellow substance on my chicken meat a fat deposit, and is it ok?

This was a Plymouth Rock chicken from my own yard, the first one to be eaten, hopefully. I am not sure about this yellow substance. Is it just fat deposits? Is it normal, and should I just remove them?...
sbrattla's user avatar
  • 325
0 votes
2 answers
299 views

Why chicken colour is like this?

Following is chicken fillet picture and best before was 2 days ago. Why there discoloured? Is it safe to consume?
localhost's user avatar
  • 263
0 votes
1 answer
830 views

Is a puffy freezer bag a sign of spoilage?

Recently I had bought some chicken and put it in the freezer to keep it because it wasn't going to be used right away. That was about a week ago maybe two, last night I took some of the chicken out ...
Emily's user avatar
  • 1
7 votes
1 answer
5k views

What to do with forgotten, uncovered raw chicken in the freezer?

Three weeks ago I bought chicken breasts on sale and froze them uncovered on a pan lined with wax paper. I meant to come back the next day to vacuum seal them but of course I forgot about them or I ...
kraftydevil's user avatar
2 votes
2 answers
225 views

Was our chicken the correct temperature?

I heated (in a 900W microwave) some pre-cooked, shop-bought barbecue sauce-covered chicken wings. Unfortunately, instead of doing so for the required two minutes and thirty seconds, I only heated them ...
FOODIE DUDIE's user avatar
1 vote
1 answer
385 views

Not cold marinate on chicken?

Help! I just poured my marinade on cut up chicken and realized it wasn’t totally cooled! I stirred it well and then immediately put it in the fridge! Is my meat okay?
Angeal's user avatar
  • 11
3 votes
2 answers
971 views

How to get large flakes in fried chicken?

I am trying to get large, flat flakes in my fried chicken. There are already a couple of stack exchange posts about flaky chicken (here and here), but the flaky coating in these posts is too dense for ...
Java Weenis's user avatar
0 votes
0 answers
79 views

Chicken fat mixing with oil and attaching to fish when frying chicken and fish in the same oil [duplicate]

This question follows from this question. The answer there does not satisfactorily answer this question. Fish and chicken are not the same. It is possible that fat from chicken does not mix with oil, ...
a_sid's user avatar
  • 121
2 votes
1 answer
2k views

Will cross-contamination not happen when deep frying breaded chicken and battered fish in the same oil?

Two restaurants I know fry battered fish and breaded chicken in the same oil. I asked one of them how they prevent cross-contamination in that case and I received the following reply: Our fish is ...
a_sid's user avatar
  • 121
5 votes
2 answers
562 views

Why is my spatchcocked chicken bloody?

I cooked a medium sized chicken spatchcocked with the backbone removed and the bird flattened after I cracked open the breastbone "star" with a sharp knife. The bird was placed skin side up ...
Greybeard's user avatar
  • 6,130
11 votes
1 answer
5k views

I accidently steamed chicken I intend to bake

I'm quite embarrassed. I tried to copy the way my daughter bakes chicken legs in the oven with vegetables and baby potatoes. First I put the potatoes in after washing without drying them first then I ...
Tom Wilson's user avatar
1 vote
2 answers
495 views

Why do commercial pressure fryers typically operate at 12 PSI?

I’ve been doing a bit of research into pressure frying and I’m curious to hear if anyone has thoughts on why commercial pressure fryers do not typically exceed 12-15 PSI. According to Henny Penny’s ...
Luminous's user avatar
4 votes
1 answer
3k views

What is the purpose of adding egg when flouring and deep frying chicken?

Many recipes (e.g. orange chicken) call for the chicken to be coated in flour, the beaten egg (whole, whole with a dash of milk or just the whites), coated again with flour and then deep fried. The ...
Greybeard's user avatar
  • 6,130
-2 votes
1 answer
203 views

Can I cook Tandoori chicken, chicken kebab, grilled chicken, and barbecue chicken on the gas stove?

Suppose I change the spice mixes for those four types of nearly identical recipes. All these items are generally cooked either in an earth oven or on charcoal. Can I cook them on a gas stove? If so, ...
user366312's user avatar
1 vote
1 answer
194 views

Cooking marinade with chicken to use as sauce? [duplicate]

I marinated some chicken and transferred the entire thing (pieces of chicken and all marinade) to a pan for cooking. I cooked on medium heat until the chicken was completely cooked and noticed the ...
Chad's user avatar
  • 11
3 votes
1 answer
322 views

How can I turn the leftovers of my Sunday chicken roast into potted meat?

I remember when I was a young boy my grandmother used to make potted meat and I absolutely loved it. It must be about thirty-five years ago now since the last time I tasted it, and the product can no ...
John Strachan's user avatar
0 votes
0 answers
60 views

When do foods with a use-by date really go bad? [duplicate]

UPDATE: All the standard recommendations say you can only store refrigerated raw chicken for 1-2 days, but that seems really conservative, since it's designed for immunocompromised people. Therefore, ...
brobers's user avatar
  • 109
9 votes
3 answers
18k views

When you velvet chicken, are you supposed to wash off the baking soda?

I am trying to make chicken breast taste better and a technique I found was velveting. However, I'm finding some conflicting information on how to properly do it. The way I velvet right now is I cut ...
Jeremy Fisher's user avatar
8 votes
3 answers
1k views

How do I cook chicken skins on the grill – but only the skin?

I want to cook chicken skins on the grill – but only the skin, no meat. My kids like the seasoning and crunch of the skin and always leave a skinless drumstick behind, so I want to just cook the skins ...
Hailey's user avatar
  • 81
1 vote
3 answers
617 views

How to prevent excess foaming when poaching chicken breast

I have been poaching chicken breast (below 100 degree celsius) as my main source of protein for a long time. I know it is normal to see white foam in the water, but mine is waaay too much. I think the ...
John London's user avatar
4 votes
2 answers
4k views

Significance of liquid in packaged chicken breasts

In the last year or two we've had increasing problems with fresh boneless skinless chicken breasts that come out tough and stringy. Same recipes and cooking methods as always. Usually baked in some ...
user3169's user avatar
  • 518
2 votes
2 answers
14k views

Is chicken with yellowish parts spoiled?

Moved to new place (Europe), no nice butchers around, only store found has chickens with yellowed parts like in the attachment. I never seen tint like that on a chicken and wondering what does it mean?...
internetofmine's user avatar
11 votes
3 answers
6k views

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

I recently took part in a knife skills workshop and during part of that workshop we were taught how to cut up a whole chicken into different sections. I was expecting to use a boning knife for this ...
JoshWigley's user avatar
4 votes
4 answers
3k views

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

When I try to make chicken cheesesteaks, this is what I do: thinly slice some chicken breasts saute some chopped onions and green peppers put the meat in a frying pan with some olive oil add some ...
pacoverflow's user avatar
0 votes
2 answers
532 views

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

I'm debating whether to start buying whole gizzard-less and organ-less chickens and breaking them down myself into parts. I would only do this if it was more cost effective than buying the parts ...
Matthew Morrissette's user avatar
1 vote
2 answers
242 views

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

I have cubes of chicken breast wrapped in bacon in a footlong bamboo skewer grilled in an electrical barbecue grill. One of my guests said that if you remove the bacon and eat only the chicken, you ...
Mindwin Remember Monica's user avatar
3 votes
0 answers
2k views

What was McCormick Country Chicken Bag Seasoning? [closed]

My family loved McCormick Country Chicken Bag Seasoning. They would request it on the menu by name and there were rarely left overs. And I loved how simple it was to mix the seasonings with water and ...
user98108's user avatar
0 votes
1 answer
374 views

Does chicken need to be covered while cooking in the microwave?

The steam under a cover is a burn waiting to happen. Chicken cooked other ways isn't usually covered, so holding steam around chicken isn't a necessary part of cooking it, and I'm not trying to steam ...
Very Amateur's user avatar
4 votes
1 answer
185 views

How do you soften pumpkin seeds for Chicken Mole?

I made chicken mole for the first time following this recipe. It was delicious, and I'm planning to make it again. However, the hulled pumpkin seeds (pepitas) didn't fully break down. So the sauce was ...
KapparinoC's user avatar
0 votes
1 answer
294 views

Any way to keep a chicken baked in the oven dry?

My SO has a big thing with the textures of what she eats. And a 'moist' chicken is definitely something that is not on her OK list. So when baking a whole chicken in the oven, is there tips and tricks ...
Fredy31's user avatar
  • 357
2 votes
3 answers
4k views

How to know if chicken is properly cooked without a food thermometer? [duplicate]

While cooking chicken, I see it's done by cutting the bite sized chicken pieces in half. If it's white, then I remove it from heat. But lately, someone tasted my chicken and said it still had that ...
krtchen's user avatar
  • 63

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