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Questions tagged [chicken]

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

809 questions
Newest Active Bountied Unanswered
140 votes
2 answers
105k views

I smoked a whole chicken. When I cut into the breast I found this: What is it and is my chicken ruined?
user55810's user avatar
  • 1,079
42 votes
14 answers
751k views

What is the safest, quick way to defrost chicken? Microwave? Running water over it?
Smashery's user avatar
  • 585
37 votes
16 answers
78k views

Despite my best efforts, my kitchen (and sometimes the chicken) always looks like a war zone after pounding 8 or 10 breasts. Maybe this is just a messy job, but I think there must be something I'm ...
Aaronut's user avatar
  • 55.5k
34 votes
5 answers
47k views

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
  • 55.5k
33 votes
7 answers
534k views

I started marinating some almost-thawed chicken and skirt steak in the refrigerator on Monday. It's Saturday, and I still haven't gotten around to cooking the meat. Is the meat still safe to cook ...
Jim's user avatar
  • 431
33 votes
4 answers
1.7m views

My wife is obsessed about not leaving uncooked meats in the fridge longer than a day (esp. Chicken). If we buy chicken breast and we're not going to use them the next day, she'll put them in the ...
Ovi Tisler's user avatar
  • 545
30 votes
4 answers
128k views

Why is safe to eat some raw or undercooked meats like beef and fish (assuming you're careful), but not chicken? I know that there are bacteria in chicken, but are they in all chicken, or just so many ...
Brendan Long's user avatar
  • 2,857
28 votes
4 answers
8k views

I realize this is a recipe request, but I'm hoping that the supplemental information will be enough to let it through. I also realize it's rather localized and apologize to all of those who don't know ...
hobodave's user avatar
  • 38.8k
27 votes
2 answers
41k views

I was trying to separate the bone and chicken meat to make soup when all of a sudden I see these tiny kidney bean things.literally the same size and everything but it was inside the chicken. Which is ...
Paige Patterson's user avatar
  • 271
26 votes
4 answers
24k views

Yellow skin in raw chicken is seen is some parts of Mexico and I was wondering if that color is obtained using dyes. I've done lots of research both online and asking people who have knowledge about ...
Adzuira Musule's user avatar
  • 353
25 votes
3 answers
12k views

I'm not asking about salt or "juiciness". I think there is enough evidence here and elsewhere to answer that question with "pretty deep, or all the way to the bone". My question concerns spices and ...
Jolenealaska's user avatar
  • 59.4k
24 votes
11 answers
418k views

I'm wondering how I would go about making extra crispy chicken breading like they do at many places like KFC and the like. Is there a certain ingredient that makes the breading like that? Any ...
James Mowery's user avatar
  • 341
24 votes
1 answer
252k views

It seems to be a widely held belief that that freezing chicken, and then defrosting, cooking, and eating it much later (well past the expiration date) is a perfectly fine thing to do. What makes it ...
Ana's user avatar
  • 539
23 votes
4 answers
8k views

In cooking meat like chicken, I've noticed that recipes say to close the lid and wait for few minutes. I'm trying to figure what exactly the effect created by this is. Any insight will be appreciated.
user avatar
23 votes
9 answers
152k views

There is a small, round, black "organ" under chicken thighs, and some people like to eat it. Identifying this seems to be quite the lingering Internet mystery. They are there on prepared fried ...
Jeff Axelrod's user avatar
  • 4,997

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