A Turducken is a de-boned chicken stuffed into a de-boned duck, which then is stuffed into a de-boned turkey. I would like to try this but would first like to h
While I was preparing bones for chicken stock today, I was rudely alerted to the fact that my cleaving technique was inadequate for bone-cutting when I nearly c
Why would you cleave your chicken, bones, into pieces when you are making stock? I just throw whats left of my chicken in a pot with some vegetables bring it to
I'm wondering how I would go about making extra crispy chicken breading like they do at many places like KFC and the like. Is there a certain ingredient that ma
I am cooking chicken tonight and the recipe says to cook the chicken in a cast iron skillet, well I don't have one, will just a ordinary pan work? I am just le
When I buy packaged chicken breast at the grocery, I get the untrimmed ones because they're significantly cheaper, and trimming fat isn't a problem for me. But
Whenever I make chicken, I end up going through and trimming a ton of fat. I have heard that free-range chicken is leaner. Is this actually true? What, generall
My wife is obsessed about not leaving uncooked meats in the fridge longer than a day (esp. Chicken). If we buy chicken breast and we're not going to use them th
I usually cook Chicken curry in pressure-cooker so that it gets done fast. I usually get advice for expert cooks that its better to cook it in a pan on low heat
I made chicken soup tonight in my usual way - recipe is chicken flash fried, then onion, ginger, garlic added, then stock or water, then lid on and cook. Coria
Hey. I'm in Vermont. We have lots of apple ciders and lots of amazing apples (let me recommend this year's lady apples...bet on 2010 Cider! ) I've been roasti
I was thinking about doing a baked dish with chicen and rice covered with a can of cream of mushroom soup. I'd like some advice. I was just planning on kinda
I occasionally experiment in the kitchen by tossing together rather arbitrary mixes of whatever I have handy. Tonight I'm making something which I would call
I was following a recipe for a chicken risotto, which said to brown the chicken (breast meat, cut into small pieces, maybe 3/4 of an inch or so) in the pan afte
Two nights ago I cooked some chicken on my George Foreman grill, just plain (a bit of non-stick spray but that's it). Then I chopped it up and put it in rice an
I recently started buying locally-grown chickens. When it comes to buying chicken this way, it seems my only option is to buy a whole chicken. Right now I only
[I'm an amateur that experiments.] I recently realized I like chicken wrapped in tin foil after using salt, pepper and oregano on it, in 250C for up to 2 hours
Is it possible for a piece of chicken to reach an internal temperature of 165F and still be raw? Update: Just to be clear, this is not something I experienced
The dramatic effects of freezing something almost always has an immediate impact on taste. But it seems like the longer something is in the freezer the worse i
So I just roasted a whole chicken and finished carving/cleaning the carcass today. I discovered a great deal of congealed red matter surrounding many of the jo