I do not have a deep fryer (and do not plan to purchase one), but I have made chicken wings successfully in the oven. (My mom, --from Buffalo, NY-- even approve
This question had a response mentioning the 'Steam-Chill-Bake' method. What is that? Why would someone cook wings this way?
I'm wanted to make a lemon garlic chicken in a crockpot and I'd like to serve it with couscous. Is there a way to cook the two together? I know I can cook the c
I'm making a chicken pot pie. Taste is decent, texture is good, however the appearance of the 'chicken gravy' inside is more....dull gray like than a more vibra
Usually I will just cook it and then tear it to pieces using two forks, but this is still pretty time consuming. Are there any secret ways to easily do this?
If so, should you wrap the chicken completely in foil, or leave the bottom open so the steam can get in?
Reheating chicken in the microwave is usually a disaster, rubbery and awful or underheated. In the toaster oven, the meat will frequently dry out. How can I r
I've been using a rotisserie oven to bake my chickens for a while now. However, it's no longer available to me. My first attempt at baking a chicken in a long
For the last chicken I roasted, I used this recipe, slightly modified. The biggest modification was that I added liquid to the pan, it was eyeballed but let's
In making a brine for my chicken, I came across a lot of recipes that call for sugar in the brine. I understand the general idea behind brining, but don't unde
Other forms of poultry are regarded as undercooked at the slightest sign of pink juices and yet it is common practice to cook duck so that it's medium rare. Is
After watching "The Wing and I" in Good Eats and being the one that always ordered Buffalo wings (I no longer live in the US), I decide to give it a try. The re
i love pan fried chicken usually with some tumeric, salt, pepper, rosemarry, and evoo. Anyways, I don't like to get my thermo dirty everytime, and sometimes i g
I'd like to bake a chicken. Let's say it's already washed, marinated, sitting on tray and ready to bake. I usually do it at 180 degrees C, for 1 hour. My main p
How much regular table salt should I use when brining chicken pieces? I don't have kosher salt, just regular iodised table salt. Does this really make a diffe
Does anyone know how to duplicate the chicken fingers found at Chinese restaurants in the Boston area? The batter on them is very puffy, and doesn't really conf
Yesterday I started working on a six pound butterflied roast chicken a little too close to an evening meeting. I butterflied the chicken and patted it as dry a
The kitchen queen marinated three whole chicken breasts in the refrigerator today. She left a note saying to bake them. I have no idea what I'm doing. Should I
I made my first chicken stock last week and bought some winglets from my local butcher. The winglets had a lot of meat on them and I wasn't sure whether to leav
I plan to make a sizable quantity of chicken stock this weekend. Since I can't actually eat that much chicken, I just bought several pounds of bones, figuring