I am trying to brine a chicken and then cook it in a soup. I just can't seem to do it properly and have noticed varying results for reasons I cannot figure out.
Ideally I want all parts of my chicken to absorb a good amount of salt. I think brining is best but somebody has suggested kosher chicken. How is kosher salted
Possible Duplicate:Does meat need to be washed before preparation? I'm roasting a whole chicken for dinner tonight and the recipe tol
I made a chicken stock/broth with chicken parts including two chicken legs. After cooking the broth for three hours, is the meat in the pot considered edible?
Suppose you brine a chicken in a heavy solution e.g. 10% saline. Suppose you now boil this chicken in water which does not contain salt or contains a little sa
Does McDonalds use any food color in their chicken nuggets to get the golden brown color? How do they ensure that all the pieces are of same color and would it
I'm planning to cook a regular chicken on Sunday and I thought that I should probably try to season it somehow. I've never tried to cook a chicken before (first
This Moroccan Slow Roasted Chicken with Preserved Lemon and Olives recipe suggests to cook a regular sized chicken for 3 hours at 325° F (160° C). I h
I was just wondering if I can arrange raw chicken on the pizza base and cook everything along or if I should cook the chicken first separately.
First of all, I'm sorry for my English, I'm not fluent. I'm on a diet where I can eat only chicken breast and ground muscle (don't know the right word for this
I have been trying to brine chicken and it never seems to brine successfully. I have followed the brine procedure correctly. I added 2 litres of spring water
I started to cook chicken casserole in the slow cooker, for about 20 minutes on high so that I could then turn it down to low and leave cooking. However, I acci
I am interested in making roast chicken with a bit of a kick. I'm thinking about adding heat to the brine, but I'm not sure what the best way of doing that woul
When I'm about to grill a chicken breast, I usually cut the breast in very thin pieces. I put some oil in a square grill pan (exactly like this one) and turn on
Whenever I handle raw poultry (chicken, turkey, duck, etc.) my nails, cuticles, and the skin under and around my nails turns black. This happe
I'm finally going to advance my sous vide repertoire from just steaks to poultry. I know the safety issues and am familiar with the salmonella death rate chart
I'm planning on cooking some boneless skinless chicken breasts tonight sous-vide. Should I finish them with a quick pan sear like I do with my steaks or should
I'm not looking for the recipies, I'm just looking for the principle behind this idea. There is a product that I love which is a seasoning blend that you put i
Just cooked some chicken breasts today. All day in the crockpot and when done the meat was horribly dry. I put chopped onions, carrots, spices, and coconut mil
After boiling a chicken for soup and straining with a fat separator, how much fat is left in the chicken? Does it depend on how long I boil the chicken for?