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Questions tagged [chicken]

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

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2
votes
1answer
124 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
42 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
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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
108 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
63 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
270 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
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0answers
36 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
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3answers
200 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
96 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
54 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
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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
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2answers
88 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
80 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
54 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
106 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
127 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
180 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
316 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
110 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
85 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
203 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
339 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
105 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
62 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
97 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
56 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
469 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
142 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
81 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
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0answers
50 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
300 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
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0answers
87 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
42 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
152 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
186 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
149 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
142 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
137 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
141 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
292 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
511 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
159 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
343 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
338 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
144 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 ...