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Questions tagged [chicken]

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

3
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1answer
66 views

Are chicken gizzards celiac safe?

Wheat is frequently included in chicken feed. Partially-digested wheat, therefore, would likely be present in chickens' gizzards before butchering. However, the chicken gizzards seen for sale in ...
5
votes
1answer
141 views

When cooking Chicken Tandoori or Chicken Kababs, how do you make that crisp spicy layer thicker?

Here's a screenshot of what I'm talking about: Look at this image. It's got a thick layer of spices on top of the chicken. Restaurants typically make such dishes with a thick, crispy, spicy layer ...
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3answers
260 views

Chicken Stock - Absorbed all water?

I atempted to make a chicken stock that I can keep in my fridge for a few days. After roasting a couple chicken breasts, carrot, onion, garlic, mushroom stems for 45 minutes I put all of that in a pan,...
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0answers
31 views

Refrigerated chicken left out after taking it out of fridge the next day. Will it being in the fridge help it going off [duplicate]

Cooked chicken and refrigerated it after when cold. Took it out the next day to take to work but left it on the side. It will be out for 9 hours. Will it be ok to eat when I come back. I took it out ...
-5
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1answer
99 views

RED MUCK after boiling the chicken carcass for soup stock [closed]

I roasted a 6 lb. Perdue chicken for New Years Day. We ate the chicken, and thankfully no one got sick. However, when I boiled the carcass for stock, the water turned red with bright RED MUCK!! LOTS ...
0
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1answer
42 views

How long is it safe to defrost frozen vacuum packed chicken in cold water [duplicate]

Last night around 10:30pm, I put a frozen chicken thighs, vacuum packed in a pot of cold water to defrost. I intended to put the whole pot in the fridge before going up to bed. Unfortunately, I dozed ...
2
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2answers
147 views

Leaving raw chicken uncovered for a day

I sometimes leave some chicken unwrapped in the fridge inside the container, if I buy a two piece, and only want one. A girl who lives at my dorm told me it was a life threatening harm, to everybody’s ...
3
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1answer
42 views

Can poulet noir be prepared as standard chicken, or is there anything special to consider?

I got "poulet noir" or "black feathered chicken" for Christmas, but I couldn't find much information about it or how to prepare it. Is it safe to assume, that it can be prepared like any other ...
2
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1answer
101 views

Chicken and Dumplings soaked up all the broth

My dumplings soaked up all of the broth. What can I add to my chicken and dumplings without ruining the flavor?
3
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1answer
64 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
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2answers
86 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 ...
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3answers
142 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 ?
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1answer
78 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
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3answers
134 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 ...
1
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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
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1answer
87 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
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1answer
108 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. ...
4
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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
103 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
3answers
165 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
50 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
145 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
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4answers
243 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
344 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
364 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
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1answer
528 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
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1answer
170 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
178 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
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0answers
81 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
69 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
393 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
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1answer
135 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
188 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 ...
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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
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1answer
162 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
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0answers
549 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
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1answer
93 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 ...
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0answers
128 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
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1answer
179 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
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1answer
873 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
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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
230 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
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0answers
384 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 ...
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2answers
358 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
77 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
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2answers
208 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 ...
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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
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1answer
995 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
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2answers
569 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
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1answer
433 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 ...