Questions tagged [chicken]

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

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5
votes
1answer
458 views

Glass bowl safe in pressure cooker?

I have this Anchor Hocking glass bowl that I am thinking of using in my pressure cooker, curious if its safe or not? I used it in the microwave no issues. I plan to throw some chicken in it with no ...
0
votes
0answers
23 views

Reheat chicken twice? [duplicate]

I pan fried chicken today... then it sat out on the counter for an hour before I popped it in the microwave. It was not eaten then either so I put it in the fridge... can I reheat and eat it again ...
0
votes
0answers
24 views

pink chicken meatballs [duplicate]

I am currently in a large city in Poland and there is a popular buffet type place that has chicken meatballs. When you cut them open, the meat is pinkish but the texture feels well cooked. I was ...
0
votes
1answer
42 views

Can you keep chicken warm in a crockpot?

I'm making a chicken dish that is baked but I want to do most of the cooking the day before the party. Can I pre-bake the chicken and then keep it warm in the crockpot? Should I add some chicken stock ...
2
votes
1answer
76 views

Wet Brining Chicken with aromatics, does it work? Will pressure cooking be more effective?

I read up that wet brining is not very effective to infuse aromatics (such as garlic, tumeric, cumin, galanggal, etc) into the chicken as nothing penetrate deep into chicken other than salt. Is there ...
0
votes
1answer
111 views

Chicken thighs in pressure cooker [closed]

Me and my wife are starting a business from our home kitchen. Our main dish is roasted chicken thighs with potatoes, and luckly the orders has been growing every week. The problem is, the thighs took ...
17
votes
5answers
8k views

Can a microwave oven cook chicken?

The other day I was looking for chicken steak recipes, and most of them suggested to use an oven. They mentioned particular temperatures and times. But the problem is, I am in Japan and I have a ...
28
votes
1answer
19k views

What are these tiny kidney bean sized things in my rotisserie chicken

I was trying to separate the bone and chicken meat to make soup when all of a sudden I see these tiny kidney bean things.literally the same size and everything but it was inside the chicken. Which is ...
-2
votes
2answers
120 views

I Froze chicken breast and took it out a day earlier? Is it still safe to eat?

I brought some chicken breast which was vaccum sealed in a package. It was due to expire in a weeks time (9th), but I was going to be on holiday, so therefore decided to freeze it. I defrosted it on ...
0
votes
2answers
84 views

When preparing confit, do you start ingredients in cold fat, or do you add it when it reaches cooking temperature?

I have watched many videos on the subject and I see it going both ways. Also, do you have to wring out all the water from the duck/chicken before adding it to the fat? Is there a splattering risk?
12
votes
2answers
4k views

On a naked chicken (skin on, but no coating, batter) is there any benefit of double frying?

So I have stumbled upon a recipe on seriouseats about double frying chicken wings in this case to get it to the most crispy buffalo wings possible. It makes me think will it helps with getting “ayam ...
2
votes
1answer
63 views

How to prevent the breading residue sticking in chicken fry?

Recently I have been trying to fry chicken in KFC style. I marinate the chicken for over 3 hours or more. I bread the chicken just before frying. First 2-3 batch of chicken i.e 12-15 pieces turned ...
1
vote
2answers
144 views

How do you disinfect various cooking items that have touched raw meat?

As a novice cook I am looking to perfect my approach to cleaning and disinfecting various things I use to handle raw meat such as cutlery, tongs, large knives, plates, bowls and cutting boards to ...
2
votes
1answer
152 views

Why is the meat closer to the bones tastes better?

I like to bake (roast?) whole chicken and whole ducks. I noticed that the best meat is always the meat the is closest to the bone (whether or not this meat is close or far away from the skin). The ...
0
votes
0answers
44 views

Is thawed cooked meatballs and chicken strips still good if left at room temperature for 2 days? [duplicate]

I left a bag of frozen cooked meatballs and non-frozen fridge cooled cooked chicken strips in a shopping bag in my kitchen(air conditioned) for almost 2 days. Are they both still good to eat?
0
votes
0answers
22 views

Can chicken go bad in a slow cooker? [duplicate]

I went to the store and bought some chicken breasts. Immediately I went home and threw them in my slow cooker with some water, with the intention of making both a broth and slow cooking it to be soft ...
1
vote
2answers
111 views

How can I make carving a chicken less messy?

When I carve a roast chicken, a flood of juices overwhelms the moat on the carving board and inundates the counter. This is true whether or not I rest the meat before carving. Why? And how do I ...
0
votes
1answer
69 views

Rescuing contaminated home made jam - possible?

I had a bash as making some home-made 'apple & blackcurrant' jam today and had reached the stage of testing to see if it had reached 'setting point'. I asked my partner to spoon a bit of the jam ...
6
votes
1answer
278 views

Chicken didn't retain flavour from marinade

Last night I made some lovely chicken. However the flavour from the marinade was lacking and spotty. Some parts of the chicken (drumsticks) were quite flavourful, while in others the flavour was more ...
0
votes
0answers
37 views

Undercooked chicken [duplicate]

Can I boil undercooked baked chicken? The chicken was baked, refrigerated, then found to be undercooked. It is a whole bird, so can I boil it to completion?
0
votes
3answers
256 views

Fully cooked chicken tastes kind of weird

I bought some frozen chicken cubes, defrosted them in the fridge and put them in the oven for 12+ mins. The chicken was white and the juices that ran out was clear, so I figured it was fine. But it ...
1
vote
2answers
102 views

What is this tissue in chicken called?

I previously asked a question on whether chicken contains suet and the answers was no. however if you look at his picure the tissue highlighted in red looks like suet. If not suet, what is this and ...
1
vote
0answers
56 views

What parts of chicken contain suet?

I don’t know if suet is the right term but I think i think chicken has those white bits which are referred to as suet in meat. What parts of chicken has this? I think I like it.
1
vote
0answers
37 views

How long is frozen chicken good for [duplicate]

my son gave me a package of thighs that he had in his deep freezer for 5 years. will this be bad and what will it do to the taste.
1
vote
2answers
91 views

Can I make chicken pot pie with mashed potatoes inside?

I want to make a homemade chicken pot pie but I would like to top it with mashed potatoes and then put a regular crust on top of that can that be done what would be the cooking temperature or time ...
2
votes
1answer
81 views

How to add panko to chicken without frying the chicken?

I like to make chicken katsu and curry, but want to avoid eating fried food. Is there another healthier way to prepare the chicken, but that will still work with getting the panko breading to stick on ...
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
57 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
109 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
172 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
181 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
598 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
129 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
86 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
270 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
884 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
186 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
68 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
113 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
57 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
746 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
0answers
149 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
83 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
52 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
382 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
101 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
43 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
165 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?