Questions tagged [chicken]

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

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0 votes
2 answers
174 views

What does Gordon Ramsay mean when he says that defrosting chicken on a steam table can be lethal? [duplicate]

I was watching a video of Kitchen Nightmares where Gordon found the cooks defrosting chicken in a plastic bag in/on their steam table. He goes on to say that frozen food needs to be defrosted ...
-1 votes
1 answer
119 views

What are off-the-shelf chicken burger patties made of? [closed]

I bought some burder patties from the supermarket. The price is very cheap. However, they don't look or smell like chicken. Packaging says the following: Mechanically separated chicken meat (55.5%), ...
-1 votes
0 answers
93 views

Is this a reasonable tasting substitute for chicken broth?

Some vegans were given meat-filled dishes to eat during childhood, such as ham sandwiches and chicken soup. For purposes of nostalgia, the former omnivores, turned vegan, enjoy the taste of chicken ...
5 votes
3 answers
10k views

What to do with soft chicken bones after making bone broth?

I have chicken bones after being boiled down to mush. Can they be crushed? Then what can I use them for?
3 votes
1 answer
145 views

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, ...
4 votes
1 answer
294 views

Pressure cooked chicken didn't reach 165 but just 160, is that okay?

Okay, I am going from vegetarian->non-vegeterian for the first time, so need some cooking advice. While pressure cooking the chicken in instant pot, I pressure-cooked on high for about 15 mins, and ...
6 votes
7 answers
1k views

What is the laziest way to clean pyrex baking pans or avoid the process with chicken?

I like baked chicken, but I do not like cleaning wee dots of baked-on splatter from borosilicate glass dish corners .. what alternatives exist which minimize my cleaning labor here? I'm aware of ...
1 vote
2 answers
1k views

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 ...
8 votes
5 answers
151k views

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 ...
3 votes
1 answer
43k views

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?
28 votes
2 answers
31k views

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 ...
0 votes
0 answers
49 views

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
9 votes
3 answers
3k views

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 ...
5 votes
2 answers
15k views

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 ...
1 vote
1 answer
230 views

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 ...
19 votes
19 answers
235k 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 ...
0 votes
2 answers
1k views

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 ...
0 votes
1 answer
138 views

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 ...
1 vote
3 answers
212 views

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 ...
0 votes
1 answer
170 views

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)...
5 votes
1 answer
32k views

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 ...
0 votes
1 answer
142 views

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 ...
6 votes
3 answers
2k views

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 ...
2 votes
1 answer
167 views

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 ...
6 votes
3 answers
4k views

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 ...
2 votes
1 answer
448 views

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 ...
0 votes
1 answer
1k views

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 ...
4 votes
3 answers
417 views

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 ...
3 votes
2 answers
2k views

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 ...
0 votes
1 answer
623 views

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 ...
2 votes
4 answers
2k views

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 - ...
2 votes
2 answers
159 views

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 ...
3 votes
4 answers
33k views

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. ...
1 vote
2 answers
765 views

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?
9 votes
3 answers
15k views

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 ...
22 votes
3 answers
10k views

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?...
1 vote
1 answer
2k views

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 ...
27 votes
4 answers
20k 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 ...
0 votes
2 answers
289 views

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?
0 votes
7 answers
48k views

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? ...
0 votes
1 answer
446 views

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 ...
2 votes
2 answers
223 views

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 ...
7 votes
1 answer
4k views

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 ...
3 votes
2 answers
711 views

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 ...
5 votes
2 answers
6k views

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 ...
1 vote
1 answer
244 views

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?
7 votes
7 answers
38k views

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 ...
4 votes
1 answer
3k views

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 ...
17 votes
5 answers
4k views

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. ...
0 votes
0 answers
78 views

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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