In Belize, Peru, and the Dominican Republic I absolutely loved the perfectly moist and delicious arroz con pollo. Always flavorful and simple,
I made a recipe for crispy shallow-fried battered chicken. The recipe called for a little vinegar to be added to the chicken after drying and seasoning. This di
I was making a Japanese ramen soup recipe which involved cooking raw diced chicken thigh in the soup for a few minutes. Soon after adding the chicken to the sou
One of my favorite dishes is steak tartare with fried bread, garlic, capers, beets and raw egg yolk. I would like to try chicken tartare (food safety issues asi
I know that raw chicken generally has a lot of safety concerns. Is there anyway that I can source the chicken to minimize these worries? What are the general co
I bought cooked whole chicken. According to stilltasty.com and with my experience, for more than 1-2 days, I have to place it in the freezer. But then if I want
I had my first crack at making chicken stock the other day and now I would like to try duck stock. One of the posts I read when learning how to make chicken st
I have a recipe for an Italian stew that is pretty much just caramelized onions and juice from tomatoes plus veal. My partner does not eat veal so we've substi
We bought a smoker and it has been fabulous for doing ribs. However, when we've tried to do chicken in it, it comes out "leathery" and tough. I have had smoked
Is it possible that (for example) chicken raised in the United States has a different flavor from chicken raised in Europe? If so, why? Are there genetic diff
I usually enjoy my chicken noodle soup right after cooking it to perfect noodle doneness. Most of what I cooked goes into the fridge. My problem is that while I
I am making dinner for my in-laws this weekend. I plan on making a Peanut chicken and pasta meal. The meal includes fettuccine, chicken strips
I'm looking for some general advice on how to do this. I've attempted this twice and they turned out OK, but the outside layer looked a little black. Everyone
I have a recipe where I cut chicken breasts into 0.5" cubes and cook them on a medium low gas flame for 15-20 minutes in a stew. When I cook the chicken, it com
This is a really important question for me, it can actually make the difference between me recovering from a chronic illness or not. Basically I have been co
I'm a bit scared to try it, because I'm not sure what would be worse--cracking open a rotten egg, or having to figure out what to do with a chick. So how about
I was wondering what taste good as a filling for chicken breast. I want to make kind of chicken breast pockets by almost cutting through the c
I've tried a couple of recipes to make Chicken Laksa but I cant get it to taste like this Malaysian restaurant (To's in North Sydney). I've had the best luck
I have a problem when I cook a chicken. Usually, I will divide the chicken into smaller parts. However, when I cook the chicken by placing in a soup, I often ge
I have been trying to make chicken nuggets at home, but the nuggets did not come out as crispy as expected. The chicken inside is cooked fine, it is just the co