When I am roasting chicken I either do it with a high temperature (its got good color but the meat is tough and dry) or low temperature (succulent and juicy mea
I usually freeze all of my meat unless I plan to use it within one day, but I was just wondering whether I could keep some raw chicken in the fridge until Thurs
I want to infuse more flavor into my chicken (skinless breast). Should I use my Jaccard tenderizer then pour my marinade on the chicken and vacuum seal it.
I've been getting into preparing chicken sandwiches for lunch for my family. I've tried poaching them first then grilling the following day, only to find that t
I've made a shio koji "starter" using koji-inoculated rice grains, salt, and water, and have added fresh rice to it once in a while to keep it living and fed. I
Regarding storage of sous vide chicken breasts. Should I store the cooked chicken with its juices (olive oil and chicken juices), or should I remove the breasts
I'm trying to make chinese honey chicken - similar to the recipe found here: https://youtu.be/hfxledIyK6I For the batter, i used an egg, a tablespoon or so of
I've tried several times to make chicken nuggets. Basically, I've tried coating a small piece of chicken in flour, then egg, then breadcrumbs (and various combi
In the kitchen, I am very health conscious and try to prepare and store foods with care After working with a whole chicken, I usually wash the chopping board a
When I planned to fry a chicken, I forgot to get it out of the freezer earlier. I tried to fry it on low heat, so that it can defreeze slowly.
My wife recently bought me a thermapen and I have used it a number of times to achieve perfectly roasted chicken and turkey, but I have trouble whenever I pan s
I am trying to make chicken curry my way. I have already prepared curry and now I want to add cooked pieces of chicken into it (cooked separately). I assume the
I normally use a mixture of flour and cornstarch, dredging the chicken twice (in buttermilk, then flour, then buttermilk, then flour again) but I have not been
Let's say for argument's sake that if I buy a rotisserie (cooked) chicken from my local grocery store and stick it in the fridge it will last 5 days before it s
I was wondering If 1st Grilling the chicken to chrisp up the outer surface and then baking it to get is cooked all over and retain the Moistness will work . Ca
I thought the point of fried chicken is to have enough oil to deep fry it, but I've seen a lot of recipe discussing to fry the chicken for x-time, then flip ove
How can I get dry rub to stick to baked or deep fried chicken wings after I've cooked them?
I bought chicken drumsticks on January 11th and froze them on the 11th. They had a best before date of January 13th. I put them in the fridge yesterday to defro
Countless times I've tried to prepared a recipe that calls for dredging chicken tenders in flour, dipping them in beaten egg (or a mixture of egg and water), an
What's a good approach to cooking boneless skinless chicken thighs relatively quickly if tenderness is a priority? I know some people like a