Questions tagged [poultry]

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34 votes
5 answers
44k views

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 ...
Aaronut's user avatar
  • 55k
17 votes
11 answers
136k views

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 ...
Owen Fraser-Green's user avatar
9 votes
2 answers
561k views

Is it safe to leave cooked poultry at room temperature overnight? [duplicate]

Assuming that I've already cooked the poultry (or eggs) to recommended temperatures - does it need to be refrigerated immediately, or is it safe to eat if it's been left at room temperature overnight?
O.O's user avatar
  • 2,197
6 votes
3 answers
244 views

How to carve poultry?

What's the best way to carve poutry so that you get the most amount of meat? Are there any tricks you've found that will make this easier?
Joel's user avatar
  • 397
5 votes
3 answers
1k views

How to truss a chicken?

I have seen many videos online and by chefs on tv, showing how to truss a chicken. What is your way of trussing a chicken? They all seem to have a different technique, and I am interested in a ...
crtjer's user avatar
  • 650
5 votes
2 answers
34k 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 ...
Pork Chop's user avatar
  • 1,173
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 ...
maP1E bluE's user avatar
4 votes
2 answers
3k views

Tool/shears for cutting the backbone out of turkey

Because I like the dark meat of turkey cooked differently than the white meat, this year I cut my Thanksgiving turkey into parts for cooking and it turned out great. I don't plan to ever roast a whole ...
Jolenealaska's user avatar
  • 58.5k
4 votes
4 answers
7k views

Can I decrease salty flavor after brining a turkey?

I brined my turkey but it came out tooooo salty. Any suggestions to save it? It's really good, juicy and tasty. I will cut it up and cook in turkey gravy, but is there something I can do to remove ...
Marie's user avatar
  • 41
3 votes
3 answers
6k views

Measuring temperature of diced chicken

I purchased an analogue instant-read meat thermometer (link to the precise product). I fried some diced chicken in a little lime juice and olive oil in a frying pan on a medium-high heat. I ...
lemon's user avatar
  • 143
3 votes
2 answers
12k views

Is poultry suitable for dry aging like beef is?

In "The Science of Good Cooking" it is said that the reason why a roast at a restaurant tastes so well is because they age their meat for days. Enzymes break down the protein (not collagen) and make ...
Bar Akiva's user avatar
  • 5,855
3 votes
1 answer
138 views

Egg used for breaded poultry added to other parts of the dish. Is this a health hazard?

I often make breaded poultry (chicken, turkey) or pork. To do that, I dump the cut in a bowl of scrambled egg then coat it with flour/breading etc in another plate. The recipe after that varies but ...
user avatar
3 votes
2 answers
3k 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 ...
A__A's user avatar
  • 33
3 votes
2 answers
1k views

Resting meat - room temperature and bacteria

Many cooks/chefs recommend resting meat. There's a saying of "rest for the same length of time it was cooked". For steaks this is fine, a 6 or so min cooking time means 6 mins at room temp ...
James's user avatar
  • 174
3 votes
1 answer
5k views

Why are chicken thighs sold as bone-in skin-on or boneless skinless but never boneless skin-on?

Chicken thighs are fantastic pan fried skin down for that crispy texture. The bones tend to get in the way of eating them however, and they are a hassle to remove (though quick with good knife/shear ...
BenAdamson's user avatar
3 votes
1 answer
1k views

Possible internal contamination from soaking or scalding slaughtered chicken in hot water to ease plucking

I understand that a slaughtered chicken may become externally contaminated due to the impurities present in water. Over the course of a processing day and despite scald tank temperatures of 50-...
Masroor's user avatar
  • 141
2 votes
2 answers
6k views

How to cook a tender quail?

I've had various successes (but mostly failures) with the little birds. I'd like your advise on making it tender as can be. My technique is mostly to sear the outside and then cook for about 20' in a ...
BaffledCook's user avatar
  • 13.2k
2 votes
2 answers
18k views

I have two days to thaw a 16 pound turkey; Can I start thawing it in cold water, and do the rest in the fridge?

The calculator here: http://www.butterball.com/how-tos/thaw-a-turkey says I need about four days of thawing, and I only have two. Can I cold water thaw it at the start, and let the rest thaw in the ...
Anon's user avatar
  • 209
2 votes
1 answer
77 views

Recalling poultry known to have Salmonella

In the recent news, there was 91k pounds of turkey recalled because it was known to contain Salmonella, If I've always been told to cook my poultry to full doneness to kill off Salmonella and other ...
Gary Bak's user avatar
  • 133
2 votes
2 answers
2k views

How do I baste barbecue chicken while grilling?

I am going to barbecue 1/2 chicken on a gas grill. I want to use a water mixture with cider vinegar and salt, to baste while grilling. Can you give me any tips as I do this, like time and temperature?
Gerry's user avatar
  • 29
2 votes
1 answer
2k views

How to set up the sous vide bath for guineafowl breasts?

I have a hard time finding hints on how to sous-vide guineafowl breasts properly. Traditionally in an 140-165°C oven they’re really hard to get right. Some of the few recipes i’ve found place them in ...
NebuK's user avatar
  • 185
1 vote
2 answers
144 views

Should pans be washed before adding more poultry?

In a bakery kitchen should the pans used to hold the raw chicken be washed before placing more raw chicken in those same pans? Especially if there are hours between usage.
New Hire's user avatar
1 vote
1 answer
10k views

Why not mix meat or poultry with fish?

I have just realized that I cannot recall ever seeing an item on any menu or in any cookbook that includes both fish and meat or fish and poultry together. (Meat and poultry I have seen.) Is there a ...
jake's user avatar
  • 119
1 vote
2 answers
333 views

Seasoning chicken in sous vide?

Question: should chicken be pre-seasoned or post-seasoned when sous vide-ing? See my results below, but please post your own preferences and results as well.
myklbykl's user avatar
  • 4,864
1 vote
3 answers
479 views

Soul vide without the bag

I am experimenting with the sous vide style of cooking with fairly great results. I am wondering if I can cook poultry, (a turkey),without the bag, just submerging it into the water. I know it will ...
Hutchette's user avatar
  • 1,039
1 vote
2 answers
45k views

Does meat/poultry keep in the fridge for just a couple of days after purchase, or a couple of days after the sell-by/use-by date?

I usually freeze all of my meat unless I plan to use it within one day, but I was just wondering whether I could keep some raw chicken in the fridge until Thursday (three days from now). I wanted to ...
TylerJNA's user avatar
  • 113
1 vote
2 answers
1k views

Frying a rooster rather than roasting?

I know that usually roosters are roasted because rooster is tough. But I was wondering if there is a way to fry rooster and have it be tender without using so much meat tenderizer that the meat tastes ...
Caters's user avatar
  • 665
1 vote
2 answers
2k views

Can I cut up chicken and store it in the fridge until the use-by date?

I often buy ~600g of chicken from the supermarket, then cut it all up in one go and use it in two different meals a few days apart. Half I'll cook immediately and the other half I'll put in an ...
IMP47222's user avatar
1 vote
1 answer
260 views

Quail dries out when cooked

What can be done with quail to ensure that it doesn't dry out when cooked? (note: the other question about tender quail, AFAICT, is specific to braising....my question is more about roasting, though ...
Shokhet's user avatar
  • 119
1 vote
3 answers
100k views

How to tell if baked drumsticks are done?

I have baked my chicken drumsticks for roughly 40 mins at approximately 420 F. I do not have a meat thermometer, so am looking for another way to determine its doneness. I did some research on this, ...
夢のの夢's user avatar
1 vote
0 answers
82 views

How should I modify roasting time in this roast goose recipe?

I have an 11½-lb goose that I would like to roast. I'm planning to use a technique from Cook's Illustrated magazine, which calls for a 10- to 12-lb bird, and for which the roasting proceeds as ...
Michael Seifert's user avatar
1 vote
2 answers
8k views

How to get that crispy skin on a roasted turkey or chicken

I love making roast chicken, but I don't seem to be able to get the skin to crisp to that nice mahogany color, like this: Some of the things I have tried: butterfly and roast at 500 (Alton Brown ...
rbp's user avatar
  • 286
0 votes
2 answers
1k views

How long should I cook a half goose?

I have a 4.6 kg frozen goose from the supermarket. I have cut it in half along the spine and am planning to roast both halves separately. Presumably the bigger surface area means I don't need to cook ...
Daron's user avatar
  • 960
0 votes
1 answer
235 views

Chewy meat on poultry (duck) bones

Now, I think we have all heard of this method of telling that poultry is done: "When the meat pulls away from the bone easily." How true is this? Might the meat be overcooked in some cases. Now my ...
user avatar
0 votes
2 answers
45k views

What is the difference between a hen and a chicken? In terms of cooking, flavor, price, and anything else culinary related.

I have a recipe from James Peterson for chicken stock that asks for a chicken carcass and a stewing hen. So I'm wondering what the difference is. The problem is that my local grocery store only sells ...
Danny Rodriguez's user avatar
-1 votes
1 answer
217 views

Why my fan oven is taking soo long to cook chicken?

I have a brand-new digital Electrolux microwave that comes with fan oven. I'm cooking poultry (like 3 pieces of small thighs) and it takes more than 30 minutes at 180C and still it doesn't feel like ...
riwicaro's user avatar
-1 votes
1 answer
143 views

Why does my steak turn out underdone?

I take lots of advice to cook steak, but it always turns out underdone. I need help. I cook it at a higher temperature for longer times and nothing works.
John's user avatar
  • 1