Cooking Stack Exchange
Cooking Stack Exchange

Questions tagged [chicken]

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

781 questions
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How can I keep the cheese from leaking out of my cordon bleu during cooking?

I use flour to coat, including the ends, and I use toothpicks to hold the wider part shut. Even when I try to fold the cutlet envelope style, most of my cheese melts out. I cook them on the stove top with butter. Is there another technique that…
apaderno
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Smoked a chicken and the skin came out like boot leather

I recently decided to smoke and entire chicken so I dropped it in and kept the smoker around 225-250 for about 4 hours. I went in and sprayed it down with a little apple juice and vegatable oil every hour or so. The meat came out delicious and…
Brh
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How Can I Tell If Meat Has Been Brined?

My wife and I were eating some rotisserie chicken the other night and she commented something to the effect of "I think they brined this because I can taste the seasoning pretty deep in the meat." I she probably right? Is there a surefire way to…
Chad
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Undercooked areas in chicken breast even though thermometer reads 165 degrees in thickest part

I pan fried chicken cutlets and stuck the thermometer in the thickest part and it read 165 degrees but when I ate a bit there was a small spot of pink, slightly raw tasting chicken, kind of on the side. These were fairly thin pieces. Does the…
padma
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How can I reheat chicken without it getting rubbery or dry?

Reheating chicken in the microwave is usually a disaster, rubbery and awful or underheated. In the toaster oven, the meat will frequently dry out. How can I reheat it and keep the texture reasonable?
Jay
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Should I flip a roasting chicken in lieu of having a rotisserie?

I don't have a rotisserie, but would love to impart some of the flavor that seems to come with rotisserie cooking. The rotisserie chickens I've had were significantly juicier and more flavorful than the roasted chickens I've had in the past - plus…
stephennmcdonald
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Why would gluten-free chicken meatballs involve pre-cooking 1/3 of the chicken before frying the formed meatballs?

I am looking at this recipe for gluten-free chicken meatballs and found this step to be odd. Anyone know what the purpose is? Is it related to the lack of gluten or somehow helping the balls to stay bound together? If so, how does it work? Add…
Elizabeth
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What is the name of this chicken soup dish?

I've been making this simple chicken soup dish for years. I learned it from my dad, who got it from my mother, and who knows how far back it went beyond that. But, I really don't know what its called. I'm curious because I'd like to look up similar…
Joe
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Saving seasoned flour used for dredging chicken

I love to make (and eat) buttermilk fried chicken but I always get carried away with the amount of flour I use. I am fully aware of contamination due to raw chicken, but is it safe to keep the excess seasoned flour used to coat the raw chickens in…
Hutchette
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Keep chicken with skin from catching on fire on the barbeque

Short: Is there a proper technique for cooking chicken (with skin) on the barbecue, without little chicken-fireballs? Long: My previous landlord loved to cook on the barbecue, much to the displeasure of our tastebuds. (We alternated cooking…
Coltin
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How can I prevent pan fried chicken from becoming too chewy?

Every time I cook boneless/skinless chicken breast in a pan over the stove-top it seems to end up slightly chewy. What am I doing wrong?
Ryan Elkins
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Will soaking chicken in milk hurt the chicken

I'm trying a new recipe and I was told to soak my boneless skinless chicken thighs in milk with a little spices. Let them soak for a while then take them out of the milk and then drop them in seasoned bread crumbs. Cook for about 20 minutes with…
Patricia Giesenhagen
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What are the correct simmering times for chicken/vegetable stock?

I recently read that cooking stock for more than about 2 hours negatively affects the flavor, and eventually vitiates the vitamins due to heat degradation. This seems to conflict with advice I've read previously, which states that you need to do a…
evoldog
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How can I cook chicken in a similar way to how it was done in Biblical times?

I want to make a historically accurate biblical meal for a group. I'm using chicken, and serving it with flatbread and an Israeli salad (sans tomatoes and other new world vegetables) Does anyone have a recipe for a historical barbecue chicken or an…
Daniel Chui
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How to smoke chicken without it coming out tough?

We bought a smoker and it has been fabulous for doing ribs. However, when we've tried to do chicken in it, it comes out "leathery" and tough. I have had smoked chicken at other people's homes that was DELICIOUS. So, what are we doing wrong? (We've…
Ann MacDonald
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