I'd much rather throw the chicken in the pan straight from the freezer but I worry about the tastiness and tenderness. Looking for seasoned advice on this one.
I see some chicken places advertising that their chicken has never been frozen. The suggestion, I suppose, is that never-been-frozen chicken is better. Is there
I marinated a whole chicken and put it in the fridge for 5 days--can I still cook and eat it?
I am working on a marinade for my chicken breast and filet mignon for a fondue we are planning on having tonight. I took the meat out of the fridge and noticed
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.
I wanted to try a chicken-with-stuffing recipe, so I bought a "Tyson Premium Young Chicken (without neck or giblets)" from WalMart, but when I unwrapped the chi
I left my frozen whole chicken (about 3-4 lbs) in cold water overnight by accident. I am going to boil it for soup. Is it still ok?
My father shared a recipe with me and my mother "gently corrected" some of the details, but it sounded good, and I wanted to replicate it, but cook a little mor
I just bought and cooked a whole chicken in the oven and I'm wondering if there is anything I can do with the scraps left over from slicing up
I am cooking the chicken breast (together with bones and cut into 4 main pieces) in a soup. (The soup was cooked with some other ingredients first and then th
For example if I seal chicken in the morning by cooking it on just the outside, is it safe to cook that night all the way through if kept refrigerated during th
I am planning on baking a chicken pie that contains double cream tonight and serving it two days later. How long does the cream in the freshly baked pie last f
I don't know how much the grocery store is doing marketing and how much difference there is between different packages of chicken on their shelves. Locally, two
We are planning on canning chicken breast and wondered what percentage of raw bone-in "split chicken breast" is meat (versus non-meat like bone and skin)?
I put a partially frozen (inside) chicken in my convection oven, set it to what I thought was 400ºF (200ºC) and left the room with a timer on. An hour
More of a safety question, but im a beginner cook and I made Chicken and Potatoes n Such in a Cast Iron Dutch Oven.....Let it sit for about 30 minutes and then
So, being dumb, I got my chicken all thawed out before I remembered that my friend still has my soup pot. I got the chicken crammed into a smaller pot, but I ca
I have tried to smoke chicken twice now and both times have taken at least 6 hours. I put the chicken (about 6 lbs) in my smoker with about 40 coals and add som
I like to fry chicken breast whole -- I always flatten the meat with a meat hammer first, to make it an even thickness throughout. A few minutes into frying, t
I boiled some chicken last week, and saved the stock for future use. But, as I don't have enough freezer space, I just put it in the fridge, so it has been liqu