Questions tagged [chicken]

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

14 questions with no upvoted or accepted answers
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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. ...
3
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0answers
71 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
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0answers
102 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
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0answers
174 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
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1answer
36 views

Reheat coated fried chicken (salt and pepper chicken)

I followed a recipe for sat and pepper chicken, where I fry for 5 minutes, then let it rest then fry for a further 2 minutes before adding to the pan with the veg and seasoning. The recipe said I ...
1
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0answers
56 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
58 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
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0answers
162 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
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0answers
345 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/...
1
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1answer
2k 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
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1answer
74 views

Roasting small chicken

What's the best way to roast small chicken (500g or one pound) in the oven so its skin has enough time to get crisp? I have broiler and convection and familiar with spatchcocking (usually do it for ...
0
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0answers
34 views

Why didn't honey soy chicken breast brown?

I cooked chicken breasts in my countertop convection oven with a honey and soy sauce mixture and they didn't brown at all. I guess the honey and soy slid right off. Is marinading the way to make it ...
0
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0answers
56 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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1answer
546 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?