Questions tagged [chicken]
Questions about handling, preparing, or cooking chicken, either whole or parts.
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Wendy's Spicy Chicken Sandwich
What year was the Wendy's Spicy Chicken Sandwich first made available for sale?
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Can you successfully substitute pickled onions for baby onions in Coq Au Vin?
We can rarely get white baby onions where we are, but jarred, pickled miniature onions are easily obtained. These will be drained, soaked in a large bowl of water overnight, and rinsed before being ...
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Freezing Kabobs before grilling, vegies and meat?
Can i freeze marinated chicken kabobs, including vegies on skewers. Then grill them
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Super-heated steamer vs. air fryer for replacing deep frying
I am considering a replacement for deep frying. I have deep fried small fish into crispy protein sticks and chicken in a typical pot. I heard a tip that professional deep fryers do not heat the bottom ...
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Does quanity of chicken tikka cut on skews need a certain amount of coal?
We do a lot of chicken tikka cut on skews and using Bar-Be-Quick lumpwood, which comes in bags of 10, each bags is 1.35 kg. When doing bbq, is there a propotion to how much bags I should use for x ...
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Temperature for chicken (any sort) [duplicate]
I recently got a temperature meter to make sure meat is cooked, I am still confused of how much temperature should it be for chicken tikka or chicken burgers. What should be the best internal ...
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Is poultry suitable for dry aging like beef is?
In "The Science of Good Cooking" it is said that the reason why a roast at a restaurant tastes so well is because they age their meat for days. Enzymes break down the protein (not collagen) and make ...
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Temperature of Dripping Chicken Juices
I recently read about rotisserie chickens being cooked (rotating racks with different levels of doneness and racks of raw chickens being added intermittently) above a pan of cooked fries- I am ...
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How do you properly wash hands after dealing with raw chicken?
Whenever I get done dealing with raw chicken, I feel like I need to wash my hands repeatedly with hot water and soap. Is this going to remove the potential bacteria away or is there a different way I ...
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Can I cook 2 very different things at same time in the oven?
I want to bake Chicken and Chocolate Chip Muffins in an overlapping time period, at the same temperature, in separate pans, of course.
I think it saves time, oven energy, and just is more convenient ...
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Significance of liquid in packaged chicken breasts
In the last year or two we've had increasing problems with fresh boneless skinless chicken breasts that come out tough and stringy. Same recipes and cooking methods as always. Usually baked in some ...
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Where has the fat gone, why can I hardly see any fat here? [closed]
In the picture you can see the remainder of some fried chicken breast, carrot, Potatoe and tomatoes. There is no chicken breast remaining in the picture.
When cooking I used two teaspoons of tallow, ...
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Preparing chicken burgers for sous vide then freezing while keeping shape
I am having a hard time finding good, reasonably low fat precooked chicken burgers currently, presumably due to COVID; I used to buy these for reference. As such, I figured I'd prepare my own.
I'm ...
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Smelly chicken - is it unsafe?
I have a fresh raw chicken breast that has been in the fridge covered for a few days (still in date) that doesn't smell 'normal'. It doesn't smell terrible but it had some clear bubbles/dots on it ...
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Chicken breast cooked or still needs time? [duplicate]
Is this chicken breast cooked or still needs time? I’ve seared it with a pan for 10 minutes and rested for 5 minutes already, please help
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How do I make the panko bread stick to my egg-coated chicken?
I am trying to do a pan-fried schnitzel with chicken breast coated in a mix of eggs, salt, pepper, some ketchup, a bit of olive-oil and sweet paprika.
Once I coat the chicken in the egg mix, I try to ...
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Is it advisable to season a chicken with salt after having brined it?
I've used a standard 5% salt and water solution to brine a chicken, after having brined it is it advisable for me to season the chicken with salt before cooking it? I'm worried that if I do so that ...
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What does Gordon Ramsay mean when he says that defrosting chicken on a steam table can be lethal? [duplicate]
I was watching a video of Kitchen Nightmares where Gordon found the cooks defrosting chicken in a plastic bag in/on their steam table. He goes on to say that frozen food needs to be defrosted ...
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What are off-the-shelf chicken burger patties made of? [closed]
I bought some burder patties from the supermarket.
The price is very cheap. However, they don't look or smell like chicken.
Packaging says the following:
Mechanically separated chicken meat (55.5%), ...
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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?
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What are the considerations in deciding which way up to roast a bird?
This question is partially prompted by this question and the two "how to cook turkey" links therein. The question and the links seem to implicitly assume you cook your turkey on its back, ...
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Pressure cooked chicken didn't reach 165 but just 160, is that okay?
Okay, I am going from vegetarian->non-vegeterian for the first time, so need some cooking advice.
While pressure cooking the chicken in instant pot, I pressure-cooked on high for about 15 mins, and ...
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What is the laziest way to clean pyrex baking pans or avoid the process with chicken?
I like baked chicken, but I do not like cleaning wee dots of baked-on splatter from borosilicate glass dish corners .. what alternatives exist which minimize my cleaning labor here?
I'm aware of ...
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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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Is it safe to eat a chicken that leaked a ton of red fluid after roasting?
I just roasted a small chicken, and after taking it out of the oven after about 1 1/2 hours, a large amount of watery, red fluid leaked from the bird.
Did I somehow mess up cooking the chicken? Is ...
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I was trying to take off the absorbant pad while my chicken was still frozen, and it broke
I rinsed the chicken as well as I possibly could, to make sure all the gel was off. What if there are small pieces of the gel stuck, and now I'm cooking it? Is it safe to eat or is it trash?
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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 ...
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I left my beef and chicken stock outside to cool overnight but my hub put it in a cooler and it only cooled to 65 degrees f, still safe after a boil? [duplicate]
I put it in the fridge now to chill and separate fat. Thanks
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What kind of cooking method was used for the chicken in my ramen?
A few months ago, at a very good Asian restaurant, I had ramen with chicken in it. The chicken was cut in small "flakes" (around 2cmx1cm rectangles and really thin), was super juicy, tender ...
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Why does cooked chicken taste different after a few days in the fridge?
I have observed that cooked (fried) chicken tastes a little bit different when left in the fridge for 2-3 days. I don't observe this with pork or beef. Is there a way to get around this or is this ...
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Why is my chicken grainy/chewy?
This is baked chicken. We make a batch every week, in the oven 350 degrees for about 21 minutes. Depending on the batch, it comes out good or it comes out grainy/fibrous and very chewy. Is that a ...
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Can I safely roast a chicken for 4 to 5 hours on a low heat?
Hard pressed office worker and cook here. If I go home at lunchtime and put in a medium sized chicken to roast in the oven can I ensure it's ready to eat when the family get in in the evening?
I've ...
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Chicken Linear Dimensions
I just bought a 5 qt Lodge deep dutch oven and had luck roasting some vegetables in it on a grill, but now want to try a whole chicken.
I am curious if anyone knows the rough linear dimensions of a ...
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Coating chicken using an oil and spice rub
Follow up to this post, after coating my chicken in a mix of oil and spices, I keep it in something similar to a tupperware container in the fridge. The problem is, the oil coating on oneside gets ...
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Should I remove the vegetables I put in my brine for cooking again?
I've brined chicken for the first time today, and I included garlic and ginger in the brine. My question is, could I take the garlic and ginger and add it to my cooking later after draining, or ...
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How do I establish how many chickens fit on my rotisserie?
I have a large rotisserie BBQ with double skewers side by each. I would like to get an idea of how many whole chickens I can roast at the same time. The skewers can fit about 5 small chickens (3-4 lbs)...
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What is white meat and dark meat in Canada KFC?
According to US KFC, a chicken is cut into 2 breasts, 2 wings, 2 thighs and 2 drumsticks. White meat is breasts and wings, dark meat is thighs and drumsticks. But on KFC Canada's website, the options ...
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Fried chicken variation
Suppose I am making KFC-style chicken at home.
What would be the problem if I
marinade the chicken with spices
get the pieces boiled before coating
use liquid batter rather than dry powder for ...
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Why would chicken have significant regional differences in flavor?
Is it possible that (for example) chicken raised in the United States has a different flavor from chicken raised in Europe? If so, why?
Are there genetic differences in the "breeds" of chicken used ...
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Recovering from a sous vide disaster
I batch cooked 4 large boneless chicken breasts last night for 90 minutes at what I thought was 63c but actually turned out to be 60c. When cutting up the chicken to add to the sauce it was clear that ...
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Why is my brining giving varied and usually poor results?
I am trying to brine a chicken and then cook it in a soup. I just can't seem to do it properly and have noticed varying results for reasons I cannot figure out. My basic method is: add 1.5l spring ...
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Should I coat chicken in oil before marinating?
I am marinating chicken thigh with salt, pepper, paprika and oinon powder. Some video I've seen on the internet use oil to mix in the spices, and some don't. I just sprinkle the spices on and call it ...
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Partially defrosted chicken in cold water, then defrosted the rest of the way in the fridge
I thought I wanted to cook chicken last night, so I put the frozen chicken breasts (in original packaging) in a bowl of cold water to defrost. After about 30 minutes, I realized that to make the dish ...
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Using Chicken Broth bones for chicken stock?
I am planning on using a whole chicken to make a batch of chicken broth, which as I understand is made using the meat as well as bones and vegetables and various seasonings. After that, I will take ...
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Does a pressure cooker really cook food evenly?
My mother uses a 5 liter pressure cooker to cook chicken pieces.
She heats it for 10 minutes, switches off the stove and waits for the steam pressure to go down before opening the lid.
Even ...
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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 ...
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How to remove that raw chicken taste while cooking chicken?
While frying chicken, with a basic marinate of eggs, salt, pepper and ginger-garlic paste overnight, I get a sort of raw taste of chicken, but when I eat the same fried chicken at the restaurant - ...
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Loose skin after making chicken curry in pressure cooker
I'm trying to make chicken (skin on) curry in the pressure cooker (only in pressure cooker btw), and at the, the thigh pieces to a bit of loose skin over it which doesn't feel right.
How could I fix ...
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Correct oven temperature for chicken tikka at home
To make chicken tikka in oven, should I bake at 350c for about 40 min and then broil it on high for 2 min?
I don't expect same taste as if it was a tandoor oven, but hoping for something close.
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What is "chicken powder"?
What is "chicken powder"?
Is off-the-shelf chicken powder considered processed food?
If so, is it possible to make chicken powder at home?
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