Questions about handling, preparing, or cooking chicken, either whole or parts.
Questions tagged [chicken]
781 questions
0
votes
1 answer
Any way to keep a chicken baked in the oven dry?
My SO has a big thing with the textures of what she eats. And a 'moist' chicken is definitely something that is not on her OK list.
So when baking a whole chicken in the oven, is there tips and tricks to have a chicken that is NOT moist?
Fredy31
- 357
- 1
- 2
- 9
0
votes
1 answer
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 roasting chicken (Link -…
ControlAltDelete
- 101
0
votes
0 answers
Defrosting Waitrose Chilled Chicken Kiev
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 this?
Also can you get food poisoning from eating …
0
votes
0 answers
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 gravy (it was rather creamy & sticky). My wife…
G. B.
- 752
- 4
- 11
0
votes
1 answer
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 effects of this salt in the base provides.…
E.S.
- 139
- 4
0
votes
1 answer
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, stuffed with a lemon, and basted with a sweet…
LShaver
- 163
- 4
0
votes
2 answers
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 grill, then baste and season. Secondary…
0
votes
1 answer
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?
Carole Memere
- 1
- 1
0
votes
1 answer
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 question). What I would like to know is how much,…
quarague
- 847
- 5
- 12
0
votes
1 answer
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. Which should I do? Reserve 2 cups only of the…
Jill
- 1
- 1
0
votes
2 answers
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 follow most of the recipe just fine; however, at 2:05 the…
Arik
- 1
0
votes
2 answers
Why does inside of cooked canned chicken always taste cold?
Recently I’ve been getting canned chicken and then frying it, baking it etc. What I notice is that the chicken in general feels cold and the inside always feels colder.
You might say that’s normal but if I get raw chicken and then cook it the whole…
James Wilson
- 3,815
- 15
- 62
- 110
0
votes
1 answer
Pan fried chicken taste like pan?
I just got some canned chicken and fried it with a little water I.e. pan fried without oil and just adding little bits of water as I go.
The chicken tasted like the metal pan itself if you know what I mean? Why did this happen and how can it be…
James Wilson
- 3,815
- 15
- 62
- 110
0
votes
2 answers
Concern over whether roast chicken is safe
I prepared a roast chicken for the first time today. The chicken weighed about 2 kilograms and I cooked it for about two hours at 190 degree Celsius.
My concern is that the vegetables that I stuffed into the chicken cavity don't seem to be cooked. I…
Tida
- 1
0
votes
2 answers
Details of pre-cooking chicken before shallow-frying?
Having made mistakes earlier which resulted in undercooked or over-fried chicken, I've been looking for details of how to correctly steam or pressure-cook chicken before shallow frying it.
Recipes like this, this, this and this do not mention…
Nav
- 1,209
- 1
- 14
- 31