Questions tagged [chicken]
Questions about handling, preparing, or cooking chicken, either whole or parts.
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What is this colored fiber in my chicken?
I smoked a whole chicken. When I cut into the breast I found this:
What is it and is my chicken ruined?
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14
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How to quickly and safely defrost chicken?
What is the safest, quick way to defrost chicken? Microwave? Running water over it?
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16
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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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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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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 ...
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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 ...
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Why is expired frozen chicken safe to eat?
It seems to be a widely held belief that that freezing chicken, and then defrosting, cooking, and eating it much later (well past the expiration date) is a perfectly fine thing to do.
What makes it ...
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What effect does closing a lid in some recipe do?
In cooking meat like chicken, I've noticed that recipes say to close the lid and wait for few minutes. I'm trying to figure what exactly the effect created by this is. Any insight will be appreciated.
user84641
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How do I cook a chicken to make it really really really soft?
I ate a dinner one time, and this guy cooked the chicken so soft it almost melted in my mouth. Now I want to know how to make that kind of chicken. Because when you cook the chicken regularly it ...
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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 ...
peter hoffmann
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9
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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 ...
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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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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 ...
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Is it generally better to cut chicken breast with or against the grain?
I realize it may depend on what you're doing, but as a general rule, which is preferred and why?
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Unexplained Butterflied Roast Chicken Success
Yesterday I started working on a six pound butterflied roast chicken a little too close to an evening meeting. I butterflied the chicken and patted it as dry as possible inside and out with paper ...
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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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Can chicken skeleton be made edible?
I like to preserve as much as possible from my cooking and trash as little as possible.
With that in mind:
can chicken skeleton be made edible?
or is there a way for the bone marrow to be extracted ...
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Can a microwave oven cook chicken?
The other day I was looking for chicken steak recipes, and most of them suggested to use an oven. They mentioned particular temperatures and times.
But the problem is, I am in Japan and I have a ...
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I would like to make my own Chicken Stock, any suggestions?
I am tired of using canned broth/stock and would like to make my own - any suggestions as to the proper technique and parts to use?
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How can I cook more flavorful Chicken through and through?
When I cook chicken, the flavor seems to be concentrated in the skin. But when I get a rotisserie chicken from Costco, it seems to be very flavorful through and through, beyond just the skin.
I've ...
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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 ...
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What is the easiest way to shred chicken?
Usually I will just cook it and then tear it to pieces using two forks, but this is still pretty time consuming. Are there any secret ways to easily do this?
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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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Is Beer Can Chicken safe?
Some time ago I've read about Beer Can Chicken.
I've never heard of this in my area, but it seems (and looks) tasty! So I would like to give it a try. There is just one thing that worries me:
Is it ...
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Is rare duck breast safe?
Other forms of poultry are regarded as undercooked at the slightest sign of pink juices and yet it is common practice to cook duck so that it's medium rare. Is the risk of food poisoning significantly ...
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Should you strip meat off bones before putting them in a stock?
I made my first chicken stock last week and bought some winglets from my local butcher. The winglets had a lot of meat on them and I wasn't sure whether to leave it on or not. The stock didn't come ...
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9
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How to prevent the chicken breasts from drying out
One of the methods I use to cook chicken in general and especially chicken breast is as follows:
put the chicken into a frying pan. Pour 1/2 a cup of water and let it cook on medium heat for as long ...
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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?
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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 ...
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4
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Advice for making/keeping shredded chicken moist?
My dietician ordered that I eat chicken. I found that to eat the portion I'm supposed to eat (10oz), it's easier to shred the chicken and take 10oz of shredded chicken, rather than try to find 10oz ...
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Can I make fried chicken without a deep frier?
I've made southern style fried chick before and really enjoy it but found using all the oil to be quite expensive. Could I:
A) Pan fry it? (I know this one is a stretch but could it work if the ...
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What "actually" tastes (and cooks) like chicken?
I have been allergic to chicken my entire life, and I am looking for a chicken substitute for a variety of recipes.
Of course I've heard the old saying that "everything tastes like chicken", but I ...
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What is this really tasty part of a chicken found in a cavity in the hip?
About once per month, my mother prepares chicken with rice and a currysauce with pineapple. I don't know exactly what the method of preparation is of the chicken because it's prepared by one of those ...
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Tricks to ensure Mailliard/Browning reaction?
Seems like a question that would've been asked before, but I couldn't find a pre-existing question. Sorry if this is a duplicate.
Anyway, I do a lot of stir-fry, usually with chicken. My usual ...
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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 ...
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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 ...
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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 ...
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What is a "soup chicken"
How is "soup chicken" different from "cooking chicken". Is it a different breed or just old chicken? Can I eat its meat?
I have always made soup from the bones of boneless chicken I cook. Today I got ...
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Trouble with Baked Chicken Wings
I do not have a deep fryer (and do not plan to purchase one), but I have made chicken wings successfully in the oven. (My mom, --from Buffalo, NY-- even approves of this method.)
The problem is that ...
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How do I cut out the vein/tendon from a chicken breast tendorloin?
I like to cook grilled chicken sometimes to go in salads. The problem I always have is that in the chicken breast tendorloins I buy, there is always a tendon or vein or something. It's white when ...
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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 ...
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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?
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Boiling Chicken Breast (or any meat) before cooking to cook evenly
Good day. I've had another disagreement with my mother on how to cook Chicken Breast. I know it seems like a small topic and it is situational, but do consider it.
The scenario is this, let's say you ...
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Is there supposed to be a difference between General Tso's and Sesame Chicken besides the seeds?
There are three very similar dishes I see on Chinese restaurant menus:
Orange Chicken
Sesame Chicken
General Tso's Chicken
I know Orange Chicken is at least a little bit different (it's typically ...
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