Questions tagged [chicken]

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

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11
votes
3answers
3k views

Sous vide chicken without an internal temperature of 165 °F (75 °C)

I am new to sous vide food. I am cooking a chicken breast. I have read that chicken requires an internal temperature of 165 degrees Fahrenheit (75 degrees Celcius). However the recipe only requires a ...
1
vote
0answers
51 views

slow cooking with tabasco peppers

I'm cooking 4.5 lb of chicken in a slow cooker. I've yielded some tabasco peppers from the garden, poked holes in them with a fork, and add them to the liquid. Will this blow me out of the water? Will ...
1
vote
2answers
96 views

Marinated Chicken without Grill

How would you prepare the following marinated chicken without a grill? I tried pan searing my chicken after marinating for 24 hrs but completely blackened the exterior without cooking the inside much. ...
2
votes
1answer
80 views

Chicken: How to prevent spices/seasoning from burning on Pan?

Newbie cook here, I use stainless steel but it seems to be a paradox on this. I am using bone-in chicken thighs and a dry lemon-pepper rub that I put on the chicken. Pat it dry/let it cool down ...
3
votes
1answer
166 views

Is it a bad idea to boil black jelly beans?

When I last bought jelly beans, I ended up with one black jelly bean that I don't want to eat. I could just throw it out, but that seems like a waste. Also: My dad's recipe for chicken wings/...
2
votes
2answers
154 views

How long can cooked, refrigerated chicken breast stay out at room temperature? [duplicate]

I cooked up some fresh chicken two days (Saturday) ago and stored it in my fridge sealed in some Tupperware. I made a delicious wrap for work this morning with the same chicken from the fridge, got to ...
3
votes
2answers
103 views

How long will schmaltz last in the freezer?

I have three frozen containers of schmaltz. The newest is three months old; the oldest is probably a couple of years old. Are any of them edible?
15
votes
4answers
3k views

Advice for making/keeping shredded chicken moist?

My dietician ordered that I eat chicken. I found that to eat the portion I'm supposed to eat (10oz), it's easier to shred the chicken and take 10oz of shredded chicken, rather than try to find 10oz ...
1
vote
1answer
83 views

if a chicken has been in the freezer from November 18 till now July 2 is it safe to cook it and eat it? [duplicate]

if a chicken has been in the freezer from November 18 till now July 2 is it safe to cook it and eat it??I'm old and I don't understand
3
votes
1answer
147 views

Why are chicken thighs sold as bone-in skin-on or boneless skinless but never boneless skin-on?

Chicken thighs are fantastic pan fried skin down for that crispy texture. The bones tend to get in the way of eating them however, and they are a hassle to remove (though quick with good knife/shear ...
1
vote
2answers
126 views

Anything wrong with this chicken/can undercooked chicken be white inside?

I was trying to fry some chicken without getting the outside to crust and so fried on lower than usual heat. Please see pics of the meat. I am concerned the chicken may not have cooked properly ...
-1
votes
1answer
71 views

Chicken Breast expiration [duplicate]

If I buy raw chicken breasts from nofrils on June 21 and expiration date says June 23 can I cook it on June 23 and eat the left overs the next day? Would that make the chicken okay to eat still, or ...
-1
votes
2answers
58 views

Problems with frying chicken…coating doesnt stick, and coating doesnt get crispy [duplicate]

Ive been trying to fry chicken in oil, but im running into issues with the coating. Ive tried using a pre-made coating mix and flour. I coat the chicken in egg (which is supposed to help the coating ...
0
votes
3answers
90 views

Braising boneless skinless chicken thighs?

Is it worth braising boneless skinless chicken thighs? All the braising videos and recipes I see call for bone-in, skin-on. The way I understand it, the stew will take on the flavor of the meat ...
2
votes
0answers
55 views

What, apart from gravy, can you make with chicken giblets? [closed]

I just smoked a whole pile of chickens for a Memorial Day BBQ, and have a whole tupperware full of giblets in the fridge. You can use giblets for broth, and for gravy. Is there some other way to use ...
3
votes
3answers
256 views

What to do with soft chicken bones after making bone broth?

I have chicken bones after being boiled down to mush. Can they be crushed? Then what can I use them for?
3
votes
1answer
137 views

Escoffier's four types of chicken

I'm learning french and thought I would check out the master himself, auguste escoffier, and I bought "Ma Cuisine" on my kindle. In looking at the poultry section, he identifies four types of chicken. ...
-2
votes
1answer
77 views

Sell by date of 4/17/19

I have frozen chicken cutlets beaded with parmasean cheese and a sell by date of 4/17/19 can they still by cooked and eaten?
0
votes
0answers
49 views

Cooked a normal piece of chicken breast casserole in broth, now there is green globs in the broth

I put a normal chicken breast into some chicken stock to cook it and it came out with small green lumps and greeny water. Any explanation?
5
votes
2answers
218 views

Crispy chicken skin on the BBQ

I am on a mission to get CRISPY chicken skin on the BBQ. I don't mean to LOOK crispy. I mean to actually "crunch" when bitten into, if that's at all possible. I'm trying to do all the right steps. I ...
0
votes
0answers
52 views

Applying a wet rub/marinade after a dry rub for chicken?

I recently cooked some chicken with a dry "brine"/"rub" of Indian spices and salt to great results. It was crispy and moist. My question is: is it worth it to apply a wet marinade after a dry "brine"?...
0
votes
0answers
78 views

What is the wet batter

I was watching a youtube video where a restaurant was making fried chicken and they dipped the chicken in a wet batter that appeared to be the consistency of maybe crepe batter. It was obviously ...
0
votes
0answers
40 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
votes
1answer
139 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?
0
votes
1answer
154 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 ...
2
votes
4answers
148 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 ...
1
vote
1answer
140 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 ...
0
votes
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, ...
0
votes
1answer
128 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
votes
2answers
135 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 ...
0
votes
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?
4
votes
2answers
255 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). ...
0
votes
3answers
427 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
votes
1answer
149 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
2answers
281 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 ...
1
vote
3answers
314 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,...
-5
votes
1answer
133 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
votes
1answer
275 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
votes
2answers
4k 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
votes
1answer
55 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
votes
1answer
113 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
votes
1answer
72 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
vote
2answers
107 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 ...
1
vote
3answers
814 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 ?
0
votes
1answer
290 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
vote
3answers
196 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 ...
1
vote
0answers
40 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
vote
1answer
118 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
vote
1answer
125 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
votes
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 ...