Questions tagged [chicken]

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

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0
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0answers
13 views

For how long can marinated chicken breast be stored frozen? [duplicate]

After I marinate chicken breast in buttermilk for 50 min., for how long can it be frozen?
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0answers
49 views

Defrosting Waitrose Chilled Chicken Kiev [duplicate]

I had Essential Waitrose Chilled chicken Kiev’s in the freezer for three months and then defrosted them in 8 hours and cooked them. Is it safe to eat them after being defrosted and then cooked like ...
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119 views

Help identify a chicken peruvian (?) dish

In 2019 a dish was served to me (in the Iquitos area if it helps), which I can't find anywhere, since I don't know it's name. I only remember that it was chicken thighs (maybe also wings), in a brown ...
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1answer
136 views

Salty water in the pressure cooker?

I am following the Ninja Foodi recipe for cooking a whole chicken: Part of the instructions is to mix 2 tablespoons of kosher salt into the water base of the pressure cooker. I am wondering what the ...
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1answer
99 views

Will lemon in a cast-iron pan with roast chicken cause problems?

I have two chicken recipes that I've perfected over the years: Roasted spatchcock in the oven, in a pre-heated cast iron pan, using a rub with oil, paprika, and garlic Rotisserie on the grill, ...
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2answers
458 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 ...
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0answers
185 views

What relationship exists between a rooster and broken egg yolks?

I regularly purchase fresh chicken eggs from a small farm located inside Richmond, Virginia city limits, about three miles from the outdoor market where they are sold. These farmers are diligent and ...
24
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4answers
6k views

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.
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4answers
10k views

My sous vide chicken is tough and stringy - did I cook it too long, or too little?

So far I've attempted it twice. The first time I cooked legs and thighs at 60C for an hour and a half; the second time I cooked two breasts at 60C for about 45 minutes. Both times the chicken came out ...
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5answers
6k views

Can I roast a chicken over 2 time periods?

I currently work in home office but in the late afternoon I pick up my kids from school, we spend some time on the playground and usually only come home half an hour before dinner time. For soups I ...
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2answers
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 ...
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1answer
1k 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 ...
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2answers
30k views

Are chicken gizzards okay to eat if still pink inside?

I sautéed chicken gizzards for quite a while, then added water and boiled another 15 minutes but they are still pink inside. Are they safe to eat even though they are pink inside?
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48 views

Need an information about more than 200 people for chicken curry [duplicate]

Need help... How much quantity and ingredients need to make a chicken curry for 200 people
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2answers
91 views

When to start the timer on crock pot chicken confit

The recipes I have read call for 3 hours on Low temp, then 1.5 - 2 hours on High. Do I start the timer as soon as I turn on the crockpot, or let the crockpot come up to temp before starting the timer?
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2answers
237 views

Why can't I keep chicken in the refrigerator for more than 2 days when the supermarkets can

So I have this raw chicken breast that I haven't opened (sealed shut in the original plastic container) in my refrigerator for 5 days now and there is still 2 days until the expiry date printed on the ...
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1answer
16k views

Can crockpot chicken be made with wet ranch dressing, instead of dry?

I am trying to make a recipe like this one, Crock Pot Creamy Ranch Chicken, but I do not have dry ranch dressing. Will it still work if I use ranch dressing from a bottle instead? Would I need to ...
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1answer
286 views

Slow cooking chicken (thigh), why 4 hours?

I don't get why slow cooking recipes recommend 4-6 hours for chicken thighs on LOW (which is 185F) when Sous Vide recipes for chicken thighs recommend only 1 hour (up to 8 hours) at 160F. Again, for ...
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2answers
30k views

What is the difference between a turkey and a chicken in terms of taste, look and preparation?

I am interested in sourcing a turkey and cooking it. It's not that easy to get a turkey from where I am. I am only wondering if it would be worthwhile to do so. Having never eaten a turkey, I can't ...
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0answers
19 views

How long can chicken salad stay in fridge? [duplicate]

I made a chicken salad with chicken, veggies, pasta, etc., all mixed with some mayo. I ate some, put it in the fridge, and ate some the day after too. However there is still some left. There is mayo ...
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2answers
108 views

In what order should I put various "masalas" in chicken curry?

In what order, should I put the various masalas (en:spices) in my general Indian-style spicy chicken curry? I have the following: Chicken masala Garam masala Jeera masala Chilli powder Dhaniya masala ...
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0answers
31 views

Costco vacuum sealed pre-cooked rotisserie chicken [duplicate]

I purchased vacuum sealed pre-cooked rotisserie chicken at Costco. Once opened, how long is it safe in refrigerator
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1answer
118 views

Can I add lentils to a baked chicken-and-vegetable stew?

I plan to prepare healthy lunch quickly by having everything tossed in to oven together. I have even brought an IKEA tray (with grate) for this purpose - https://www.ikea.com/de/de/p/koncis-ofenform-...
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1answer
868 views

Rabbit that looks and tastes like chicken?

OK, I know saying such & such a type of meat tastes like chicken is a total stereotype, but bear with me. I am not a frequent eater of rabbit but I'd say have it 1-2 times a year, so I feel like I ...
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2answers
111 views

Can I freeze pre-cooked chicken?

I am looking for a way to precook chicken and preserve it for later use. The idea being that I precook the chicken (1 hour at 150 C) then freeze it, then when I need it, defrost and pop onto the flame ...
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11answers
192k 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 ...
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0answers
42 views

Is it safe to finish undercooked poached chicken on a skillet? [duplicate]

So here is a round-up: 1.Bought chicken breast today, it was fresh. Decided to poach it in multicooker, set timer for 30 minutes. Checking on the pot 25 mins in, realized that something gone awry ...
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1answer
190 views

How to properly clean raw chicken cut in pieces?

In the country where I live, whole chicken is the cheapest protein you can buy and I cook it every week at home. I always ask the butcher to cut it into pieces for me and I use it for stews, grilled, ...
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0answers
38 views

Is this chicken undercooked? [duplicate]

This is my first time preparing chicken and I'm affraid i might've undercooked it. There's a small red spot in the middle of it. I've seasoned it so it might be from that
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0answers
21 views

Malai tikka Chicken marinade mistake [duplicate]

I prepared the chicken marinade and forgot to keep it in refrigerator and it's been quite a couple hours that I realised and kept in fridge but I don't know if it's still good or gone bad. Please help....
6
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1answer
2k views

What to use to tame my chicken tikka masala?

I love chicken Tikka Masala but I’m afraid it doesn’t always like me. If I cut the masala portion in half what can I use in its place? Maybe double the yogurt? Note: The dinner is a meal kit with the ...
6
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1answer
5k views

Chicken comes out salty... occasionally

A particular honey-and-mustard chicken I make frequently has, on a couple of occasions, come out tasting extremely salty, the saltiness overpowering the flavor of the chicken and the sauce. I'm trying ...
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3answers
31k 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. ...
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1answer
206 views

Substitutes for beer... in beer cheese soup

Sounds odd I know, but some preservatives in beer can be an allergen... I found a beer cheese soup that I really really enjoyed. My question is, are there non-beer substitutes for "dark" ...
13
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5answers
124k views

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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1answer
85 views

Measurement of water

I've been making chicken soup for decades, but today I'm in a little bind. I have two large enough chicken thighs with bone in. How much water and broth should I use?
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1answer
37k views

red spots on the chicken

Are those red spots on the chicken ok? or does it mean chicken has got some bacteria or it is not fresh?
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1answer
89 views

Capsaicin Measurements

I want to make a wicked spicy dish that involves Capsaicin, and regular chicken wings. I did the research to find two answers. "Capsaicin at the right amount can kill you" and "No ...
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2answers
134 views

When preparing confit, do you start ingredients in cold fat, or do you add it when it reaches cooking temperature?

I have watched many videos on the subject and I see it going both ways. Also, do you have to wring out all the water from the duck/chicken before adding it to the fat? Is there a splattering risk?
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1answer
134 views

Wet Brining Chicken with aromatics, does it work? Will pressure cooking be more effective?

I read up that wet brining is not very effective to infuse aromatics (such as garlic, tumeric, cumin, galanggal, etc) into the chicken as nothing penetrate deep into chicken other than salt. Is there ...
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1answer
85 views

How much weight of a whole life chicken is a supermarket whole chicken?

If you buy a whole chicken in the supermarket it is defeathered, without head and feet and with the inner organs removed (sometimes you get some organs in a bag but I'm going to ignore that for this ...
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3answers
24k views

Proper cook times for mushrooms, onions, and peppers

One of my favorite meals is poached chicken cut into strips and stir fried with mushrooms, onions, and peppers and a bit of oil-based salad dressing for flavor. However, most of the time I get the ...
13
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9answers
96k views

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 ...
7
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4answers
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 ...
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2answers
5k views

Crispy chicken skin on the BBQ

I am on a mission to get CRISPY chicken skin on the BBQ. I don't mean to LOOK crispy. I mean to actually "crunch" when bitten into, if that's at all possible. I'm trying to do all the right steps. I ...
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1answer
122 views

Different ways of making the gravy in butter chicken.. which is better?

Can someone tell me the science behind the following scenarios: a. Boil tomatoes, onions along with other dry masalas and then make a puree b. Stir fry tomatoes, onions along with dry masalas and then ...
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2answers
119 views

How long do I pre-heat a whole chicken for on the stove before placing it in the oven to roast?

I am attempting to recreate the roast chicken by Chef Giuliano Sperandino: Roasted Chicken in a 2 Michelin star french restaurant with Giuliano Sperandio - "Le Clarence" (turn on cc) I can ...
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1answer
112 views

Too much wine used in coq au vin

The NYT coq au vin recipe called for 3 1/2 cups red wine and marinate overnight, then reduce to make the sauce. Husband added an extra 2-3 cups of wine to the marinade. It is now the morning after. ...
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1answer
205 views

If I cook chicken breasts in instant pot for a "longer time" would they come out super tender? I'm thinking 12 minutes or so

I would think pressure cooking chicken breasts in the instant pot for longer, and by that I mean 12 minutes or a little more, they would come out super tender. Am I wrong? Would the opposite happen? I ...
4
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6answers
34k views

What would cooking chicken at 140 degrees F for a prolonged period do?

A couple of times I've cooked chicken at 140F in the oven (i.e. with the oven temperature set to 140 degrees). Both times I've followed the advice to cease cooking when an internal temperature of 140 ...

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