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Questions tagged [chicken]

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

781 questions
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Crisping Chicken Without Skin

Most of the recipes that call for crispy chicken mention that you must leave the skin on. That's what crisps. Is it possible to make crispy chicken without skin?
ashes999
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How long can I keep a chicken carcass and still make stock from it?

I bought a whole chicken for dinner two days ago. Immediately after quartering it, I put it back into a zip-top bag and put it in the bottom of the fridge. So, roughly around 40 hours ago. I'd like to make stock with it today. And insight on…
Peter Bailey
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Baking chicken in oven, but keeping it moist

Here is the problem I'm facing: I am on a diet, which doesn't exclude fat, but doesn't encourage it either. So I am trying to bake chicken in the oven, while also removing the fat that comes out, while also preventing it becoming too dry. I am…
Janis Peisenieks
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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 to figure out what happened here, so I can avoid…
Ziv
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Keep or remove skin when grinding poultry?

After reading this I made "burgers" with ground chicken thigh. (Didn't have turkey thighs handy.) I have the feeling chicken thighs have plenty of fat, so less likely to dry out than turkey, but it occurred to me: what are the pros and cons to…
J. Win.
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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 masala sauce provided in a sealed packet. The…
tale852150
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Bone-in fried chicken pieces not cooking through

I always fry a whole fried chicken in 12 pieces (bones removed from breast, tenderloins separated and remaining breasts cut in half) and haven't had any problem with the white meat cooking evenly. However the dark meat is another story. I seem to…
Benjamin Brannon
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Chicken didn't retain flavour from marinade

Last night I made some lovely chicken. However the flavour from the marinade was lacking and spotty. Some parts of the chicken (drumsticks) were quite flavourful, while in others the flavour was more in the background almost like an after thought.…
J Crosby
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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?
Michele Mullins
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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 dry off the chicken thighs (bone in, skin on)…
Hutchette
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When cooking Chicken Tandoori or Chicken Kababs, how do you make that crisp spicy layer thicker?

Here's a screenshot of what I'm talking about: Look at this image. It's got a thick layer of spices on top of the chicken. Restaurants typically make such dishes with a thick, crispy, spicy layer that has a strong taste. I'm trying to make this at…
Mugen
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Why does this chicken recipe result in a glutinous mess?

Countless times I've tried to prepared a recipe that calls for dredging chicken tenders in flour, dipping them in beaten egg (or a mixture of egg and water), and then coating them with a bread crumb mixture. It just doesn't work for me. In the…
Ralph Hickok
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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 really normal for chicken meat?
binsnoel
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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 process are the same). Usually, the latter is…
DVK
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How to Remove Excess Water from Chicken/Other Meats Prior to Cooking?

Here in the UK, supermarket chicken and other meat cuts are infused with water to bulk them up prior to sale. So, when frying or browning the meat, I often end up half boiling it from all the water that comes out and I end up having to spoon the…
user51717
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