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Questions tagged [chicken]

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

-1
votes
2answers
5k views

I over seasoned BBQ chicken with too much salt how do I fix it

I BBQ a case of chicken for a family reunion it is extremely salty how do I fix it
3
votes
1answer
133 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. ...
1
vote
1answer
1k views

What are East Coast Chinese Chicken Wings marinated in?

Does anyone know what the Chinese Restaurants on the East Coast (in the US) use to marinate their chicken wings? I was told by one owner that they use 10 different ingredients but she wouldn't tell me ...
0
votes
1answer
531 views

Questions on frying Chicken breasts

Is the oil temperature limited to 350 or 375. How do I Dry Brine chicken? Is there a rule of thumb for how much seasoning is used? Do I use more seasoning in the marinade than in the flour mixture?
3
votes
0answers
1k views

Turkey vs Chicken broth

I've tried to research this but can't find much on it. Most explanations don't really address what I am seeing in my soup pot each time I boil up a used bird. These are already cooked birds and are ...
2
votes
0answers
94 views

Sesame Chicken with Gravy

Okay, so this is going to be one of "those" questions. There was a Chinese restaurant in my town when I was younger. It went out of business, reopened out of town, sold to new owners and they have ...
2
votes
0answers
64 views

Difficulty Working with Koji

I've made a shio koji "starter" using koji-inoculated rice grains, salt, and water, and have added fresh rice to it once in a while to keep it living and fed. I've heard many chefs and home cooks talk ...
2
votes
0answers
80 views

Can chicken stock be used as the basis of a savoury loaf?

I have a surplus of jelly like chicken stock. I hope to mix it with flour, baking soda and eggs, with some herbs and spices, to make a savoury loaf.
1
vote
0answers
72 views

What is gelatinous and stringy stuff in my commercial chicken broth?

Using it to make vichyssoise and now the soup is stringy too. Not very pleasing to the palate. The other questions don't address this
1
vote
0answers
125 views

Why did my chicken skin came out papery and dry?

I seared some chicken thighs in the oven (400f, top position with some olive oil and plenty kosher salt) and waited until the skin became golden brown (and thus seared) instead they came out like this:...
1
vote
0answers
331 views

In Belgium or from where to buy this grill over rack, steamer rack?

I have this microoven which has grill functionality. But to grill chicken like following picture: i do not have that stand (steamer rack) which is holding the chicken on top. Do you know in Europe/...
0
votes
0answers
42 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?
0
votes
0answers
48 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
71 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 ...