Questions tagged [chicken-breast]
The chicken-breast tag has no usage guidance.
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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?
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Using up raw chicken with freezer burn - how to cook to make the best of it
I froze a spare chicken breast raw, to save for my daughter (I very rarely eat meat, she has a bit more, but they come in packs of 2). I noticed it's got visible freezer burn. I refuse to waste it, ...
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Why did my smoked boneless chicken breast come out dry and without apple flavor?
I have a Pit Boss Lexington grill. The lowest temperature setting is smoke which is about 50-160 degrees. The setting above that are marked in degrees. I was using trager apple pellets. I had a ...
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Safety of chicken after thawing temperature at the wrong temperature
I tried thawing chicken breasts in my refrigerator, but after leaving them in there for 1.5 days, I took their temperature with a meat thermometer and found them to be 47 degrees Fahrenheit.
From what ...
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How to prevent excess foaming when poaching chicken breast
I have been poaching chicken breast (below 100 degree celsius) as my main source of protein for a long time. I know it is normal to see white foam in the water, but mine is waaay too much. I think the ...
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How to properly brown cut-up chicken breast pieces?
Yesterday I was trying to cook "Chicken Tonight". The jar instructs to cut 400 grams of chicken breast in "small" pieces (we use two jars, so I end up with 800 grams), then to ...
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Baking juicier chicken breast without brining?
Over the past few months my go-to meal prep has been to bake a bunch of skin-on, bone-in chicken, typically breast but occasionally leg (wing+thigh). My technique has been:
Season the chicken (mostly ...
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Chicken breast out of oven after cooking a while; can I return it to the oven to continue cooking?
I cooked boneless chicken breast at 350 F (175 C) for 30 min, then took it out of the oven. I left it out for 30 mins or so; the temperature was 104. Can I return it to the oven to cook to a ...
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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 ...
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Can I assume chicken internal temp rises 5 degrees while resting?
With steak I've often read you should remove it from heat about 5 degrees before your target internal temp because it will continue to rise about that much as it rests.
Is the same true for chicken? ...
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How do I make Chicken 65 crunchy? [duplicate]
My older sister keeps telling me that the Chicken 65 she had at a restaurant had this crunchy taste and since I've made this recipe twice now: I've been unable to get that crunch. I believed that it ...
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How do i improve my hot and spicy chicken breast recipes so that the heat isn't an after taste?
This was my recipe from last week:
Chicken Breast Marinade (this is after cutting them up into small pieces):
Yogurt
Sriracha
Lemon Juice
Black Pepper
Marinate for 30 minutes.
...
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White goo from chicken ruins the dish
When I bake chicken breast, some unsavory white gunk comes out. It is a perfectly edible protein, but not pleasant to eat. And when I cook the chicken with vegetables in a pressure cooker, the gunk ...
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What's the best way to cook very large chicken breast filets?
Thanks to coronavirus, a local restaurant supply company is offering home delivery, and I ordered a ten pound bag of boneless skinless chicken breasts. There were eight of them in there...EIGHT! For ...
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How will baking chicken at a high heat differ from a lower heat?
I want to fix my daughter's favorite foods for her birthday -- chicken and fries -- but don't want to actually deep-fry anything. (Don't have a deep-fryer, for one thing.) I have found a couple of ...
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Make ahead Chicken Piccata
I have a recipe for Chicken Piccata my whole family really likes. We are having a couple guests over tomorrow, and I'd like to make this recipe, but make it ahead. The guests are people we don't know ...
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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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Chicken Breast expiration [duplicate]
If I buy raw chicken breasts from nofrils on June 21 and expiration date says June 23 can I cook it on June 23 and eat the left overs the next day?
Would that make the chicken okay to eat still, or ...
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What is the quickest way to evenly slice chicken breasts for jerky?
I am using a dehydrator to make jerky from boneless skinless chicken breasts. Cutting these by hand is too time-consuming and produces uneven pieces which finish dehydrating at various times. What ...
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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 ...
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How to pound chicken breasts without a meat tenderizer?
I do not have a meat tenderizor. I want to fry my chicken breasts but need to pound out the meat. What can I use instead?
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Is "parboiling" chicken stupid (or wasteful)?
I realize the question can be considered inflammatory - use the latter wording (wasteful) if it helps...
When I learned (taught myself) to cook and first figured out that meat does indeed have a ...
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Protein in cooked vs. raw chicken breast filet
I'm a bit confused by the label on an uncooked versus a cooked chicken breast. Both mention 23g of protein per 100 g of product:
If I cook the raw chicken myself, it loses a lot of water, so after ...
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Best way to Store and Rewarm Fried Chicken
I'm looking for a good way to store fried chicken, as well as a good way to warm it up without it becoming soggy. I often have to cook a day or 2 in advance and the chicken loses its crunchy crust.
...
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Dry chicken breast in slow cooker
I like to use the slow cooker during the week. I usually leave at about 6am, and don't sit down and eat until around 6pm. I have a crock pot with a timer mechanism that automatically turns to warm ...
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When is black burned?
Obviously once it taste burned, its burned... (yet nothing you can do anymore)
I love to cook, and I cook for years. But im always shy to "hear" the pan, because I'm afraid I will burn the food. I ...
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Steamed chicken soup [closed]
I just made some steamed chicken breasts in a multicooker. Naturally, I still have water used for steaming in the bowl. It smells like and even looks like chicken soup. I'm not sure if it's good to ...
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Can a combination of Grilling and Baking be used for Chicken?
I was wondering If 1st Grilling the chicken to chrisp up the outer surface and then baking it to get is cooked all over and retain the Moistness will work .
Can this give me a Moist and Chrispy ...
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Why is my fried chicken batter soggy underneath?
I dipped the chicken breasts in buttermilk, then a mixture of flour and potato starch, before frying at 390F for 3 mins. The chicken breasts were sous vide beforehand so the deep-frying step was just ...
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how to cook boneless chicken breasts for curry?
I am trying to make chicken curry my way. I have already prepared curry and now I want to add cooked pieces of chicken into it (cooked separately). I assume the chicken needs to be cooked separately, ...
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Is it possible to season chicken breast with BBQ sauce before baking it in the oven?
I always put BBQ sauce on my chicken after it is done baking, but I was wondering if I can do the same while seasoning it to save time?
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Spices become wet and clumpy once I start cooking
Lately, whenever I've been cooking food like chicken breasts or hamburgers, after I'm done seasoning them and set them on the pan, once I flip the food over I notice the seasoning gets really wet and ...
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What's this white strip on the top side of my boneless skinless chicken breast?
I am aware that there is a tendon which connects a chicken breast to it's tenderloin...what I"m curious about is the other white strip on the top of my boneless skinless chicken breasts as shown in ...
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Is there a difference between chicken broth made with breast vs. leg meat and why?
Subjectively, I have often heard people's opinion that there's a marked difference between a broth made with chicken breast meat vs. one made with chicken leg meat (assuming all other things in the ...
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Store bought Frozen Chicken Breast inc added water
I bought the above and the package says 'oven cook from frozen, if allowed to defrost reduce cooking time accordingly'.
If allowed to defrost safely, can I shallow fry it in a wok, or HAS it got to ...
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How much Salt to Boil Chicken Breast
Well you heard right how much salt,! I am a complete noob when it comes to cooking and I have never cooked before. I need to regain my muscle so i desire some boiled chicken.
I want to know how much ...
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How do I properly cut a chicken breast into strips or chunks?
I often cut fresh chicken breasts into strips for stir-fry or similar uses. What type of knife should I use and how should I cut it? I'm not trying to debone as I buy boneless cuts already. I'm most ...
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Texture problem with marinated chicken
I made a simple chicken marinade from a Nigel Slater recipe the other day: some olive oil, maple syrup, soy sauce, chilli flakes. I marinaded it (1 piece of boneless chicken breast) overnight. When I ...
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Smoking chicken breasts with and without skin
UGH! I'm so stressed. I Have a new electric smoker and I Have listened to every Tom, Dick and Harry for "The best way" to smoke chicken breasts, yet I have served DRY meat for dinner! What I'm ...
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Cooking chicken breasts in Buffalo sauce, cast iron
I really like to cook chicken in my cast iron skillet and I cook it down with butter and Texas Pete Sauce (my mother does the same, but in Teflon).
My issue is that it takes about 20 minutes to cook ...
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Could chicken meat ever be safe when pink? [duplicate]
I have cooked chicken breasts today and they read 83c (safe is 73c) with a ThermoWorks Thermopop (best company in the industry). When I sliced them they had small pink strips on the inside. What does ...
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Slow cooking chicken breast
How much chicken stock should be used when slow cooking 3 boneless,skinless chicken breast? I used a 8 ounce can of chicken stock,and no water.
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Whenever I put breadcrumbs on chicken breast, they turn out soggy and moist
Whenever I make chicken strips with bread crumbs it comes out rather moist and soggy and not crisp and crunchy. I cut the boneless skinless chicken breast into strips, mix them with some egg and oil, ...
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How to use a pressure cooker for frozen chicken?
I would like to cook frozen chicken breasts in a pressure cooker for shredding and making chicken mole. I do not want to add anything except water, but I'm having a hard time finding specific ...
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Lots of water coming out of chicken breasts when cooking in pan. Why?
When I cook chicken breasts in a pan, a lot of water comes out of them.
I've seen this answer: My chicken breasts release a lot of fluid when cooked. How do I prevent this?
where some people suggest ...
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What is the best way to cook chicken for enchiladas?
I'm new to cooking and I'm cooking chicken enchiladas and obviously I want to shred the chicken. Most recipes say to use a slow cooker, but some say boil. Why would one be better than the other? I ...
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5 Day marinated chicken breast [duplicate]
Bought chicken breast on Sunday and put in marinade. It is now Thursday. Chicken has turned a bit white . . . is it safe to cook and eat at 5 days in marinade?
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Pan frying store baught chicken breast with added glaze/broth solution [duplicate]
When buying store bought chicken such as the one shown in the link below, a lot of times it comes with rib meat and glaze/solution to 'add flavor' etc. When defrosting the chicken breast and beginning ...
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My chicken breasts release a lot of fluid when cooked. How do I prevent this?
I notice when cooking chicken breast in a pan, or in the oven, the chicken releases a lot of fluid, watering down the flavour.
This happens with fresh chicken as well as frozen (de-frosted) chicken.
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Am I able to put uncooked chicken back in my fridge for a day? [duplicate]
I just took my chicken breast out of the packet and cut it up to make schnitzel then realised I had no oil. Is it safe to put it back in my fridge for a day?
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