Suppose I left some chicken in the freezer for 8 days and the freezer was set to go from 0c to -5c over those 8 days. Since the air temperatur
I purchase grocery store chicken and boil it for chicken and dumplings, as well as to feed my dog. It has a strong chemical odor that doesn't go away in spite
I'm trying to make chicken wings. As I want it to be extra crispy, I'm looking to use baking powder in my flour/starch breading. However, every recipe I see tha
I am looking at Madhur Jaffrey's Chicken Korma recipe as given at http://www.bbc.co.uk/food/recipes/creamychickenkormawi_90196; however I only
SEE: http://www.copykat.com/2009/02/02/hooters-hot-wings/ I'm wondering what the purpose is of using whole wheat flour and all purpose flour in the breading re
I had this chicken that was extremely soft at a thai restaurant in Portland, Or. The cashew nut chicken dish had small strips of extremely soft chicken. As
The chicken in my chicken soup turns into little stringy pieces--i.e. it doesn't stay in nice bite-sized pieces. It happens in chicken/rice and chicken/noodle
I usually buy chicken about 1.2 kilograms at a time. I eat half of that in a day. I store the rest in the refrigerator. The usual recipe is breaded chicken and
I read on Wikipedia that Robert C. Baker invented a revolutionary new way to bind breading to chicken, which also sticks on the chicken after it was frozen and
In a kitchen that has only a flat top to cook with, is it safe to cook raw chicken on it and at the same time heat a quesadillas on the same surface but on oppo
I just watched Heston Blumenthal - Perfect Roast Chicken where he does a few thing unconventionally. He roasts the chicken at approximately 200 F and stops th
Does anybody know how many calories are in 8oz of chicken broth if I skim the fat during production? I made my broth with a whole chicken, carrots, onion, cele
I am planning on using a whole chicken to make a batch of chicken broth, which as I understand is made using the meat as well as bones and vegetables and variou
Does anyone know what the Chinese Restaurants on the East Coast (in the US) use to marinate their chicken wings? I was told by one owner that they use 10 differ
How much homemade chicken stock should I substitute when recipe calls for a stock cube? I added 5 litres of water to cover carcass. Anything else I can do wi
There's a Greek dish - kokoras krasatos - that I love and want to make for guests, but I can't for the life of me figure out where to find a rooster. Is anyone
I've read that it is O.K. to defrost chicken via the microwave or in a sink of cold water, but only if you're planning to cook the chicken right away. (How to q
I've cooked chicken wings in a bbq marinade before and the results were disastrous, I put them in a pre-heated oven that was heated to 200 degrees celsius howev
I have an idea to pre-cook chicken, sauces, in spices etc and then freeze in batches. I can then use the precooked chicken to whip up quick d
I have had a look at lots of recipes for yoghurt and spice based marinated chicken legs. They are almost all similar with little variations. I skin, slit and ma