I have made chicken tikka masala recently and it turned out alright. I got the texture and look properly, but, however, the taste seems a bit off. I have used t
Recently watch a cooking show, and in one of the recipes (before cooking the chicken) the instruction was to put the spice below the skin of the chicken. How t
Are those red spots on the chicken ok? or does it mean chicken has got some bacteria or it is not fresh?
Last night I made a chicken pie with ham, cheese and other awesomeness inside. However, I'm worried about re-heating it safely for consumption. I estimate there
I tried to make roasted whole-chicken yesterday, by patting dry inside out with paper towel and salting it inside out followed by roasting for 1 hour at 465 F.
A while back I heard mention of a way to bake/roast chicken that supposedly would make it very good and juicy. Unfortunately I didn't get the details, so I hav
To get a marinated chicken to be golden brown on the outside, maybe a bit crispy, and tender on the inside, which is a better approach: Cook it on high heat un
I'm trying to optimize making food for the week and one of the things I want to do is season chicken breast with salt/pepper/herbs/etc in adva
Let's say I'm in the middle of a 72-hour 135F sous vide recipe, and I want to cook some chicken thighs for dinner for tonight. Does it make sense to put the
I love pan-fried breadcrumb chicken, but I don't know how to get the breadcrumbs to brown evenly. I dip the chicken breasts in egg, then cover them in breadcrum
I was planning on making stuffed chicken capons and freezing them raw. This is with fresh raw chicken and raw stuffing (no eggs), and then freezing the chicken
I am eating a mix of boiled bacon, broiled chicken, and boiled beans (+ salt & pepper). It tastes awkward. What can I add to improve this
Recently I tried to butterfly a chicken before roasting it (in the oven) and I totally liked it. It cooks faster, browns more evenly and is easier to carve. It'
I boiled a whole chicken, then froze the cut up parts. I then cook different meals but want to know if I can refreeze the leftovers from the dinners.
I would like to make smoked chicken as it is not available here in UK - I used to be able to get it in S.A. and I think it is fab. I live in a small flat in col
A little background: I'm going to build a chicken congee business. In my country, generally, it's a coconut rice congee poured with turmeric chicken broth. (T
When I roast or bake chicken legs (about 10) I roast them for about 2 hours on 350 wet so they never dry out. I am cooking today nearly 100 legs in 3 full siz
First off, I am a pastry chef, and my first thought is, when in doubt, toss it out. I have very little experience with chicken. I am also obsessed with trying
I love chicken, and I love to fry it. The problem is that the hot oil explodes, and it gets on my clothes. I already have a cover for my pan. The problem is th
I visited a Pizza place(Pieology) that had "Spicy Chicken" on the menu as a topping. I figured it would be similar to spicy sausage and have some type of red pe