Questions tagged [chicken]
Questions about handling, preparing, or cooking chicken, either whole or parts.
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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 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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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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When you velvet chicken, are you supposed to wash off the baking soda?
I am trying to make chicken breast taste better and a technique I found was velveting. However, I'm finding some conflicting information on how to properly do it.
The way I velvet right now is I cut ...
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Is this yellow substance on my chicken meat a fat deposit, and is it ok?
This was a Plymouth Rock chicken from my own yard, the first one to be eaten, hopefully. I am not sure about this yellow substance. Is it just fat deposits? Is it normal, and should I just remove them?...
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How long can you marinade chicken, keeping it in the fridge?
There is a famous fried chicken recipe of Google chef Charlie Ayers . This recipe calls for marinating chicken in the fridge for 5 days. However Nestle, and USDA say that marinated chicken should not ...
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Is the yellow skin of a raw chicken indicating that it has been dyed?
Yellow skin in raw chicken is seen is some parts of Mexico and I was wondering if that color is obtained using dyes. I've done lots of research both online and asking people who have knowledge about ...
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Why chicken colour is like this?
Following is chicken fillet picture and best before was 2 days ago. Why there discoloured?
Is it safe to consume?
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What are possible substitutes for pineapple in sweet and sour pork/chicken?
Most recipes for sweet and sour pork/chicken I see include pineapple example.
But what if someone does not like pineapple?
What are candidate substitutes?
Do they necessarily need to be fruits?
...
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Is a puffy freezer bag a sign of spoilage?
Recently I had bought some chicken and put it in the freezer to keep it because it wasn't going to be used right away.
That was about a week ago maybe two, last night I took some of the chicken out ...
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Was our chicken the correct temperature?
I heated (in a 900W microwave) some pre-cooked, shop-bought barbecue sauce-covered chicken wings. Unfortunately, instead of doing so for the required two minutes and thirty seconds, I only heated them ...
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What to do with forgotten, uncovered raw chicken in the freezer?
Three weeks ago I bought chicken breasts on sale and froze them uncovered on a pan lined with wax paper.
I meant to come back the next day to vacuum seal them but of course I forgot about them or I ...
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How to get large flakes in fried chicken?
I am trying to get large, flat flakes in my fried chicken.
There are already a couple of stack exchange posts about flaky chicken (here and here), but the flaky coating in these posts is too dense for ...
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Chicken soup has split. Can it be repaired
Today I made chicken soup. I roasted a chicken until cooked. I then removed the breast and leg meat, boiled the rest. I strained it, added a chicken stock Cube to adjust the flavour, added the saved ...
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Not cold marinate on chicken?
Help! I just poured my marinade on cut up chicken and realized it wasn’t totally cooled! I stirred it well and then immediately put it in the fridge! Is my meat okay?
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Is there a point in stuffing a chicken if I'm not planning on eating the stuffing part?
I'm planning to cook a regular chicken on Sunday and I thought that I should probably try to season it somehow. I've never tried to cook a chicken before (first Christmas dinner as an adult obv!). I ...
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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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Does this tinned food need to be cooked?
I’ve recently started eating tinned chicken, specifically the Roberts brand as shown below.
When I open the can, it looks kind of raw and kind of tastes as such, but that could just be my imagination.
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Chicken fat mixing with oil and attaching to fish when frying chicken and fish in the same oil [duplicate]
This question follows from this question. The answer there does not satisfactorily answer this question. Fish and chicken are not the same. It is possible that fat from chicken does not mix with oil, ...
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How do I cook chicken skins on the grill – but only the skin?
I want to cook chicken skins on the grill – but only the skin, no meat. My kids like the seasoning and crunch of the skin and always leave a skinless drumstick behind, so I want to just cook the skins ...
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Will cross-contamination not happen when deep frying breaded chicken and battered fish in the same oil?
Two restaurants I know fry battered fish and breaded chicken in the same oil. I asked one of them how they prevent cross-contamination in that case and I received the following reply:
Our fish is ...
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Why is my spatchcocked chicken bloody?
I cooked a medium sized chicken spatchcocked with the backbone removed and the bird flattened after I cracked open the breastbone "star" with a sharp knife. The bird was placed skin side up ...
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I accidently steamed chicken I intend to bake
I'm quite embarrassed.
I tried to copy the way my daughter bakes chicken legs in the oven with vegetables and baby potatoes. First I put the potatoes in after washing without drying them first then I ...
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Details of pre-cooking chicken before shallow-frying?
Having made mistakes earlier which resulted in undercooked or over-fried chicken, I've been looking for details of how to correctly steam or pressure-cook chicken before shallow frying it.
Recipes ...
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Marinating Chicken before stewing it. Will there be a significant difference in the flavour?
I plan to cook some curry chicken and some Jamaican style brown stewed chicken. The chicken is cut up into small pieces. Normally I would season the chicken have it sit for a couple of hours in the ...
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