I've come across this particular recommendation many times in various recipes and cookbooks and probably even given it out myself once or twice. Poultry is suf
Is it safe to cook individually wrapped frozen chicken breast in the original plastic packaging (e.g. from foster farms) using sous-vide? Also, what is the hig
Tonight, the main course is: Red Baron's Chicken Alfredo. The problem is that it's a little bland so I'm trying to figure out what the best s
After reading this I made "burgers" with ground chicken thigh. (Didn't have turkey thighs handy.) I have the feeling chicken thighs have plenty of fat, so less
One of the recipes I often make has a sauce that is a combination of salt, sugar, and a thick red sauce. After about 10 1-2 inch chicken pieces have been cooke
So lately I've been pan-cooking single chicken thigh fillets as a snack of sorts. Heat the non-stick pan, and toss a chicken fillet in there, turn around a few
Can I cook boneless skinless chicken thigh portions to taste like drumsticks? My store doesn't have IQF (individually quick frozen) drumsticks, so I bought IQF
I've made a cooked chicken on the bone (Coq Au Vin), however some guests couldn't attend, so two Chicken legs are left over. I'm planning to cool then refriger
A couple of times I've cooked chicken at 140F in the oven (i.e. with the oven temperature set to 140 degrees). Both times I've followed the advice to cease cook
I have been allergic to chicken my entire life, and I am looking for a chicken substitute for a variety of recipes. Of course I've heard the old saying that "e
My wife and I were eating some rotisserie chicken the other night and she commented something to the effect of "I think they brined this because I can taste the
A particular honey-and-mustard chicken I make frequently has, on a couple of occasions, come out tasting extremely salty, the saltiness overpowering the flavor
Assuming that I've already cooked the poultry (or eggs) to recommended temperatures - does it need to be refrigerated immediately, or is it sa
I marinated chicken five days ago in lemon juice, seasoned salt, and garlic powder, is it still safe to cook in the oven?
I ate a dinner one time, and this guy cooked the chicken so soft it almost melted in my mouth. Now I want to know how to make that kind of chicken. Because wh
Whenever I get done dealing with raw chicken, I feel like I need to wash my hands repeatedly with hot water and soap. Is this going to remove the potential bact
I tried pan fried chicken and pre-cooked the chicken sous vide. This meant that the chicken just needed to be crisped once it went in the pan. I dredged in flou
Seems like a question that would've been asked before, but I couldn't find a pre-existing question. Sorry if this is a duplicate. Anyway, I do a lot of stir-f
I'm cooking a full chicken divided into 8 pieces... When is the best time to put sauce on chicken cooked on a BBQ? Is it better to do it after it sits for a w
I have this marinade in with I usually make chicken legs. It consists mainly of maple syrup, soy sauce, and sometimes ketchup. Is it reasonable to put meat b