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Questions tagged [chicken]

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

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36 views

What is the secret to keeping breading on chicken when pan frying? [duplicate]

Sometimes the coating will stay on pretty well, other times it almost all falls off. What is the secret to keeping it on? Thank you!
2
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1answer
110 views

Finishing chicken thighs under broiler

Rather than pan-searing chicken thighs after sous vide cooking, is broiling in the oven an option to crisp the skin?
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1answer
80 views

Tough Chicken Skin [duplicate]

Just roasted a chicken, olive oiled the skin, applied chicken rub and placed the chicken in a preheated 350 degree grill. It came to temperature in about two hours. Skin was very tough! What does it ...
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4answers
141 views

How to not dry out precooked meat in a recipe

Certain types of meat like chicken breast seem to have such a short window of being done. Cooking too little can be unhealthy and cooking too much can dry it out. So it seems most cooks are very ...
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1answer
131 views

What is the quickest way to evenly slice chicken breasts for jerky?

I am using a dehydrator to make jerky from boneless skinless chicken breasts. Cutting these by hand is too time-consuming and produces uneven pieces which finish dehydrating at various times. What ...
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0answers
27 views

Leaving hot chicken on the counter [duplicate]

I accidentally placed my hot chicken on the counter for 1 hour and 15 minutes last night before placing it in Tupperware and storing it in the fridge for lunch today. Before people reference the FDA, ...
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1answer
116 views

Under ideal circumstances, how easily should raw chicken cut when using a sharp knife?

I've had two distinct textures while cutting raw chicken. Tender such that I barely even need to apply pressure with the knife Very tough and "chewy" feeling Does chicken come in all shapes and ...
3
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2answers
121 views

How to reuse badly cooked chicken

I marinated chicken breast cubes in teriyaki sauce for aboutt 1 hour. I then cooked it together with the sauce it was marinating with for about 15 min on medium heat. The result was gummy (probably ...
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0answers
47 views

Cooler down overnight product out of range [duplicate]

My cooler was fine at 10:00PM all product in range. Come in at 5:00AM and cooler is at 60degrees and I have uncooked chicken quarters, and cooked product at 54degrees. Am I screwed?
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2answers
199 views

Does anyone know what this dark red colored discharge is from this grilled chicken?

I'm grilling marinated chicken (I'm following a Tandoori chicken recipe which involved marinating the chicken in lemon, curd, Ginger, garlic and some other spices for 3 hours in the refrigerator). ...
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0answers
106 views

How do you remove the chicken smell from Tandoori chicken?

The last time I cooked the chicken, it had a strong chicken smell. I know that the chicken was not bad because I was fine after eating it. Also, I defrosted it for 24 hours and immediately cooked it. ...
4
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1answer
131 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 ...
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1answer
186 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
290 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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1answer
117 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 ...
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1answer
118 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 ...
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2answers
1k 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
50 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
110 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?
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1answer
70 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 ...
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2answers
91 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
350 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
146 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 ...
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3answers
189 views

How to achieve a crispy skin when roasting a 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 ...
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0answers
35 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 ...
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1answer
102 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?
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1answer
118 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. ...
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4answers
2k 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
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1answer
110 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
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3answers
179 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 ...
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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
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1answer
152 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 ...
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4answers
366 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
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1answer
458 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
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2answers
578 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 ...
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1answer
2k 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 ...
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1answer
176 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 ...
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1answer
274 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
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0answers
91 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 ...
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1answer
81 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 ...
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1answer
2k 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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1answer
170 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
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1answer
267 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
94 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
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1answer
179 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 ...
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1answer
105 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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1answer
241 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?
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1answer
2k 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. ...
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6answers
8k 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 ...
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1answer
362 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 ...