Questions tagged [chicken]

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

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42 votes
14 answers
746k views

How to quickly and safely defrost chicken?

What is the safest, quick way to defrost chicken? Microwave? Running water over it?
Smashery's user avatar
  • 585
25 votes
3 answers
11k views

How deeply will the flavors in a brine penetrate chicken?

I'm not asking about salt or "juiciness". I think there is enough evidence here and elsewhere to answer that question with "pretty deep, or all the way to the bone". My question concerns spices and ...
Jolenealaska's user avatar
  • 58.5k
22 votes
5 answers
5k views

What are the basics and options of brining meat, for example chicken?

What are the basics and options of brining meat, for example chicken? I ate at a restaurant in Santa Fe that specialized in brining and the chicken was amazing. Id like to know what the process is ...
user avatar
34 votes
5 answers
43k views

Is "until juices run clear" a valid test for poultry doneness? Why or why not?

I've come across this particular recommendation many times in various recipes and cookbooks and probably even given it out myself once or twice. Poultry is sufficiently cooked when the juices run ...
Aaronut's user avatar
  • 54.9k
23 votes
11 answers
407k views

How to make extra crispy and crunchy breading like KFC?

I'm wondering how I would go about making extra crispy chicken breading like they do at many places like KFC and the like. Is there a certain ingredient that makes the breading like that? Any ...
James Mowery's user avatar
20 votes
10 answers
90k views

Can you reuse marinade used with raw chicken?

I marinated chicken a couple weeks ago, and stored the marinade afterwards in a jar. Can it be reused, or is that dangerous? I've been told conflicting stories here. The marinade is mostly teriyaki if ...
Coltin's user avatar
  • 630
16 votes
3 answers
37k views

How to know when chicken breast has cooked through?

Sometimes chicken breast can be thick and I never know how to tell when it's cooked! How can I be certain it is cooked all the way through?
Alex Angas's user avatar
13 votes
6 answers
274k views

Can chicken not completely cooked then cooled be fully cooked later?

I cooked some chicken but didn't realise it hadn't completely cooked through. It then went in the fridge and a day later I cut through it to discover the problem. Is it now safe to put that chicken ...
Alex Angas's user avatar
12 votes
7 answers
72k views

How do I get breading to stick to pre-cooked chicken for pan frying?

I tried pan fried chicken and pre-cooked the chicken sous vide. This meant that the chicken just needed to be crisped once it went in the pan. I dredged in flour then egg and then panko (Japanese ...
yossarian's user avatar
  • 19k
9 votes
8 answers
48k views

Saving seasoned flour used for dredging chicken

I love to make (and eat) buttermilk fried chicken but I always get carried away with the amount of flour I use. I am fully aware of contamination due to raw chicken, but is it safe to keep the excess ...
Hutchette's user avatar
  • 1,049
7 votes
4 answers
5k views

Crispy fried chicken goes limp: picnic disaster

I use a simple fried chicken recipe: wash chicken (I use thighs), dredge in seasoned flour, dip in egg with a bit of milk, re-dredge in flour, shake and fry. The dish comes out great on the day I cook ...
apaderno's user avatar
  • 7,052
32 votes
4 answers
1.7m views

How long will uncooked chicken keep in the fridge?

My wife is obsessed about not leaving uncooked meats in the fridge longer than a day (esp. Chicken). If we buy chicken breast and we're not going to use them the next day, she'll put them in the ...
Ovi Tisler's user avatar
30 votes
4 answers
127k views

Why isn't it safe to eat raw chicken?

Why is safe to eat some raw or undercooked meats like beef and fish (assuming you're careful), but not chicken? I know that there are bacteria in chicken, but are they in all chicken, or just so many ...
Brendan Long's user avatar
  • 2,837
8 votes
1 answer
138k views

How many times is it safe to reheat chicken?

I thought I remembered hearing the food agency Evira say that you should never reheat chicken meat after the initial cooking. However, I cannot find the statement of it anymore. Now I'm starting to ...
Léo Léopold Hertz 준영's user avatar
31 votes
7 answers
497k views

How long is it safe to marinate meat?

I started marinating some almost-thawed chicken and skirt steak in the refrigerator on Monday. It's Saturday, and I still haven't gotten around to cooking the meat. Is the meat still safe to cook ...
Jim's user avatar
  • 411
19 votes
19 answers
233k views

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 ...
Tea Drinker's user avatar
  • 4,170
18 votes
11 answers
60k views

How to imitate commercial fried chicken?

I'm trying to develop my own "secret" fried chicken recipe, something that is similar to Popeye's or Church's. I'm a LONG ways from getting there. Here's what I did in my last experiment: Chicken was ...
CookingNewbie's user avatar
14 votes
2 answers
15k views

Why does the fat on my chicken broth sometimes solidify, sometimes not?

I've been making chicken broth pretty much the same way for decades. I cut up a whole chicken, cutting through the bones of all but the breast and thighs (to release marrow). I pretty deeply brown the ...
Jolenealaska's user avatar
  • 58.5k
14 votes
15 answers
26k views

Why does my chicken breast become so dry?

When I roast a whole chicken, I always make sure that my chicken is cooked to the proper temperature. Quite often, this results in juicy legs and thighs, but dry breasts. Is there a reason the ...
Jacob R's user avatar
  • 2,490
11 votes
1 answer
10k views

How to cook extremely soft chicken?

I had this chicken that was extremely soft at a thai restaurant in Portland, Or. The cashew nut chicken dish had small strips of extremely soft chicken. As you can see, the chicken is not cripsy or ...
user22393's user avatar
  • 111
8 votes
4 answers
6k views

How do you poach chicken?

How do you poach chicken?
javelinBCD's user avatar
7 votes
2 answers
214k views

Pan frying chicken breasts?

I've got these nice chicken breasts, pre-marinated, from the supermarket meat counter. There was a little sign on 'em that said "Great for pan searing!" (Is that different from frying, really?) How ...
temporary_user_name's user avatar
5 votes
2 answers
27k views

Is acid-marinated raw chicken still safe after several days?

I marinated chicken five days ago in lemon juice, seasoned salt, and garlic powder, is it still safe to cook in the oven?
user avatar
3 votes
1 answer
3k views

How to make chicken absorb more salt when cooking a soup?

This is a really important question for me, it can actually make the difference between me recovering from a chronic illness or not. Basically I have been cooking a basic soup : 1kg chicken: 1.5 ...
James Wilson's user avatar
  • 3,835
2 votes
3 answers
10k views

Hot chicken soup takes hours to cool

I made a big pot of a very hot chicken soup. I put it in my small extra fridge at 11 PM, and it was still warm 9 hours later, at 8 AM. Do I need to throw it away?
Robin's user avatar
  • 21
1 vote
2 answers
45k views

Does meat/poultry keep in the fridge for just a couple of days after purchase, or a couple of days after the sell-by/use-by date?

I usually freeze all of my meat unless I plan to use it within one day, but I was just wondering whether I could keep some raw chicken in the fridge until Thursday (three days from now). I wanted to ...
TylerJNA's user avatar
  • 113
36 votes
16 answers
74k views

How do I pound chicken (or other meat) without making a mess?

Despite my best efforts, my kitchen (and sometimes the chicken) always looks like a war zone after pounding 8 or 10 breasts. Maybe this is just a messy job, but I think there must be something I'm ...
Aaronut's user avatar
  • 54.9k
28 votes
4 answers
7k views

How do you make General Tso's chicken as generally found in the Eastern USA?

I realize this is a recipe request, but I'm hoping that the supplemental information will be enough to let it through. I also realize it's rather localized and apologize to all of those who don't know ...
hobodave's user avatar
  • 38.4k
27 votes
4 answers
19k views

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 ...
Adzuira Musule's user avatar
22 votes
9 answers
125k views

Mystery "organ" on the underside of chicken thighs?

There is a small, round, black "organ" under chicken thighs, and some people like to eat it. Identifying this seems to be quite the lingering Internet mystery. They are there on prepared fried ...
Jeff Axelrod's user avatar
  • 4,940
16 votes
5 answers
142k views

Lunch meat is slimy on outside?

Sometimes when I buy lunch meat cuts, from the supermarket, they quickly get slimy on the outside. Regardless of the date which is indicated by the sticker. I perform taste, smell, and visual checks ...
chrisjlee's user avatar
  • 3,019
14 votes
5 answers
4k views

Am I missing something with Beer Can chicken?

I've tried beer can chicken a few times, BBQ and in the oven, but it doesn't seem overly special to me. I am not sure if I should also be covering the chicken with some kind of sauce, but the chicken ...
Wil's user avatar
  • 597
14 votes
11 answers
199k views

Why does meat in the crockpot always end up dry?

Just cooked some chicken breasts today. All day in the crockpot and when done the meat was horribly dry. I put chopped onions, carrots, spices, and coconut milk and 1/2 cup water and 4 chicken ...
Nerdtron's user avatar
  • 241
13 votes
2 answers
3k views

How long and at what temperature do the various parts of a chicken need to be cooked?

I'm interested in baking thighs, legs, breasts and wings. How long do each of these items need to bake and at what temperature?
theycallmemorty's user avatar
11 votes
3 answers
156k views

Cooked whole chicken has congealed blood around joints and bones, should I worry?

So I just roasted a whole chicken and finished carving/cleaning the carcass today. I discovered a great deal of congealed red matter surrounding many of the joints and bones. Looks like congealed ...
Daniel Bingham's user avatar
11 votes
3 answers
5k views

Is it safe to prepare Chicken Tartare?

I know that raw chicken generally has a lot of safety concerns. Is there anyway that I can source the chicken to minimize these worries? What are the general concerns? How can I combat them? Are there ...
yossarian's user avatar
  • 19k
9 votes
5 answers
15k views

Should I flip a roasting chicken in lieu of having a rotisserie?

I don't have a rotisserie, but would love to impart some of the flavor that seems to come with rotisserie cooking. The rotisserie chickens I've had were significantly juicier and more flavorful than ...
stephennmcdonald's user avatar
8 votes
4 answers
9k views

Alternative for shake and bake?

I want to make my own shake and bake at home. The shake and bake you buy at the store is full of unpronounceable, non-organic ingredients and seasoning. I'm looking to make a good crust out of ...
chrisjlee's user avatar
  • 3,019
6 votes
2 answers
9k views

How to use a pressure cooker for frozen chicken?

I would like to cook frozen chicken breasts in a pressure cooker for shredding and making chicken mole. I do not want to add anything except water, but I'm having a hard time finding specific ...
ylluminate's user avatar
6 votes
3 answers
5k views

How to make ridge structure of crispy chicken

In food shop, we see many fold ridges on crispy chicken like this Picture: While googling about the secret, I found most of them advised to put the chicken pieces in a bag after dipping it in the ...
Abdullah Mamun-Ur- Rashid's user avatar
5 votes
1 answer
9k views

What is the liquid that forms after chicken goes through the freeze-thaw cycle, and how can I extract it more efficiently?

When I vacuum seal chicken pieces, freeze them, and then thaw them again, there is always a small amount of liquid in the bag after the thaw. When this liquid hits hot oil, it forms a crispy, airy ...
Josh's user avatar
  • 151
5 votes
4 answers
298k views

How can I tell when chicken thighs are sufficiently cooked to eat?

Last night I was grilling chicken thighs on a barbecue and I was told that if there was any pink inside them, they are not safe to eat. My question is twofold: (a) Is this true? (b) Is there a way ...
bryn's user avatar
  • 2,391
5 votes
5 answers
3k views

Does brining a chicken/turkey before roasting really make a difference?

I've tried brining a chicken (brine = 1 cup salt to 16 cups water, over 10 hours) and couldn't taste a difference.
user698's user avatar
  • 629
5 votes
2 answers
401 views

Where do all the tough old birds go?

The first comment or answer that says "Alaska" will be promptly downvoted. Seriously though, I keep hearing about the superiority of "stewing hens" for stocks and soups, and I'd really like to get my ...
Jolenealaska's user avatar
  • 58.5k
5 votes
7 answers
109k views

How to get breading to stick to chicken?

I made a simple breaded chicken recipe last night (mixed butter, mustard & bread crumbs together), but the mixture wouldn't stick to the chicken - any tips?
user24947's user avatar
4 votes
4 answers
43k views

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 ...
Dan's user avatar
  • 819
4 votes
4 answers
10k views

How to use Bones in Soups?

I have now a pile of chicken bones and I have heard they can be useful in making some food. How should I preserve them and where can I use them? Should I cut them into pieces and throw them into a new ...
user avatar
3 votes
3 answers
6k views

How can I make the most of this stewing hen?

For the longest time, I've been keeping my eyes open for a stewing hen. I make very good Chicken and Dumplings, and I've always heard that I could make it really great if I could just get my hands on ...
Jolenealaska's user avatar
  • 58.5k
2 votes
2 answers
8k views

If you brine a chicken and then boil it in soup, how much salt, if any, will come out and go into the liquid?

Suppose you brine a chicken in a heavy solution e.g. 10% saline. Suppose you now boil this chicken in water which does not contain salt or contains a little salt e.g. 5g. How much of the salt, if ...
James Wilson's user avatar
  • 3,835
2 votes
2 answers
6k views

How can I filter out unwanted particles in my chicken broth?

I often like to cook an entire chicken in water in a crockpot. After the chicken is done cooking, I remove all the meat and then throw the bones & organs back in, pour some extra water in, and let ...
joslinm's user avatar
  • 123