In our meat share this month, we got two (adorable) but completely confusing tiny little chickens. What can I do with these things? [more inside]
posted on Jul 22, 2008 - 15 answers

Why are some birds less scared than other birds? [more inside]
posted on Jun 3, 2008 - 4 answers

Frozen chicken breasts and other frozen meats: Are they worthwhile? [more inside]
posted on May 29, 2008 - 27 answers

What is the relationship between the age of a consumed raw egg and the risk of food poisoning, and what factors influence it - in general, but also specifically to salmonella? [more inside]
posted on May 15, 2008 - 5 answers

Where can I find the best Chicken Pot Pie in St. Louis? [more inside]
posted on Apr 28, 2008 - 1 answers

What digital cooking thermometer do professionals use? [more inside]
posted on Apr 21, 2008 - 13 answers

Help me recreate El Pollo Loco chicken for a friend who misses it dreadfully. [more inside]
posted on Apr 6, 2008 - 11 answers

I've been trying to make chicken dishes that don't rely on the usual pasta or rice+sauce+chicken combination. I have not been successful. I'm looking for chicken recipes and techniques that rely less on pasta and rice, and more on imparting flavor to the chicken itself. [more inside]
posted on Mar 31, 2008 - 50 answers

I need egglestons chicken REAL BAD ! [more inside]
posted on Mar 14, 2008 - 1 answers

FoodFilter: I recall seeing on Good Eats a way to truss a chicken without using string... [more inside]
posted on Mar 5, 2008 - 7 answers

Need tips on cooking Chicken in a Crockpot. [more inside]
posted on Feb 25, 2008 - 23 answers

Can anyone point me out some free plans for a small chicken coop? [more inside]
posted on Feb 20, 2008 - 6 answers

Help me make tender chicken breasts. Mine are always rubbery, no matter how slowly I cook them. I've even tried marinating. What am I doing wrong? [more inside]
posted on Jan 29, 2008 - 39 answers

How long can chicken be frozen and remain good (as in not dangerous) to eat? Thanks
posted on Jan 27, 2008 - 11 answers

Were produce and meat really better in the old days? How can we be sure? [more inside]
posted on Jan 26, 2008 - 42 answers

Following a recommended recipe, we cooked a number of chopped chicken breasts in a sauce that contained a large amount of "buffalo" sauce - you know, the hot stuff that people put on wings. After serving them we discovered that the sauce was actually the 'fire' version and the chicken was inedibly spicy-hot. We now have two pounds of fire-engine red, top-notch, ultra-buffaloed chicken breast sitting in the fridge. I'd hate to waste this much food - especially high-quality breasts like the ones we purchased. What can we do with this chicken? [more inside]
posted on Jan 9, 2008 - 20 answers

Help me find chicken sausages in the UK. [more inside]
posted on Dec 28, 2007 - 6 answers

What should I do with the mass quantities of turkey stock I now have? [more inside]
posted on Nov 29, 2007 - 14 answers

What do I do with chicken hearts? [more inside]
posted on Nov 7, 2007 - 22 answers

Longshot stuffed animal of yore finder filter. [more inside]
posted on Nov 2, 2007 - 9 answers

Please help identify a children's horror program either on television or VHS (most likely) that I watched as a child in the early 90s. [more inside]
posted on Oct 5, 2007 - 4 answers

Ever tried cooking with Strongbow? [more inside]
posted on Aug 12, 2007 - 16 answers

I don't even remember where I found this image, but I find it fascinating. Enthralling, even. The question is, what the hell is it? Who made it? Why? And where can I find a higher-res copy? I'd love to have it on a t-shirt.
posted on Jul 27, 2007 - 17 answers

Can severely freezer-burned chicken be "rescued"? [more inside]
posted on Jul 26, 2007 - 12 answers

Where can I get the best chicken and waffles in New York City? [more inside]
posted on May 30, 2007 - 6 answers

How can I make fall-off-the-bone chicken? [more inside]
posted on May 7, 2007 - 28 answers

I'm making some chicken chipotle and Mexican rice for a party this Saturday. I'd like to prepare the food about an hour before people arrive, and I'm looking for the best way to keep everything warm without drying it out. (I don't have a proper chafing dish -- just a buffet set with uncovered aluminum pans and sternos underneath.)
posted on May 2, 2007 - 7 answers

What is the physiology of bird sounds? [more inside]
posted on May 1, 2007 - 7 answers

How to make my rotisserie chicken taste super good? [more inside]
posted on Apr 26, 2007 - 20 answers

Best way to grill/roast chicken in a healthy way on a cast iron skillet? [more inside]
posted on Jan 7, 2007 - 21 answers

What's the best way to balance a chicken on a rotisserie? [more inside]
posted on Dec 21, 2006 - 9 answers

Should I eat this cooked chicken in my fridge? 6-7 days old, and in a zip-loc. [more inside]
posted on Nov 26, 2006 - 32 answers

My crockpot failed to heat up last night. I now have a pot of raw chicken and onions that's been sitting out for 10 hours. Would it be safe to eat if I cooked it? [more inside]
posted on Nov 5, 2006 - 17 answers

I live in Ottawa, Canada. I'd like to try "chicken and waffles". How far would I have to travel? [more inside]
posted on Sep 19, 2006 - 14 answers

Found a "worm" in a supermarket chicken! Is it fair game or foul play? [more inside]
posted on Jul 31, 2006 - 9 answers

What Jewish tradition involves a rabbi killing a chicken? [more inside]
posted on Jun 20, 2006 - 7 answers

Would you substitute chicken stock for chicken broth (or vice versa) in a recipe? How interchangable are they? [more inside]
posted on Jun 17, 2006 - 16 answers

Ok, somebody HAS to know where this is from. I've been hearing it a lot lately and am pulling my hair out trying to figure out where this saying originated. If you know where the phrase "Winner winner chicken dinner" came from, please let me know. Thanks!
posted on Apr 19, 2006 - 7 answers

Help me make better Indian food! [more inside]
posted on Mar 12, 2006 - 14 answers

Calling all chefs: How can I "shred" raw chicken to re-create the spicy shredded chicken from my local Sichuan joints? Is it just a matter of slicing the breast into thin matchsticks? That sounds arduous and also sounds like it would produce stiff strips of chicken instead of the tender floppy shreds I'm trying to copy.
posted on Feb 26, 2006 - 19 answers

I have three pounds of frozen chicken stew meat. What should I do with it? [more inside]
posted on Feb 21, 2006 - 20 answers

Fowl-Most-FoulFilter: I just roasted a chicken, and it came out ghastly. What the &?*#@ did I do wrong? [more inside]
posted on Dec 31, 2005 - 16 answers

Where can I learn more about the dangers of harmful bacteria in all kinds of poultry? [more inside]
posted on Dec 2, 2005 - 12 answers

Where do I best find local farmed, relatively humane sources of meat in Los Angeles? [more inside]
posted on Nov 18, 2005 - 3 answers

CluelessVegetarianFilter: I've been a veg for about 6 years now. My girlfriend isn't. Normally this isn't a problem, but I'm looking to do something nice for her: Cook meat... [more inside]
posted on Nov 16, 2005 - 23 answers

Should I stop being vegetarian (Well, pescaterian, really)? Arguments for or against welcome. [more inside]
posted on Nov 5, 2005 - 58 answers

Will I get sick from eating this? In an attempt to eat healthier, I broke out the crock pot last night and filled it with raw vegetables and raw chicken, in preparation for a day of slow cooking all day today. [more inside]
posted on Sep 26, 2005 - 37 answers

Help me learn to use up a whole roast chicken. [more inside]
posted on Sep 25, 2005 - 28 answers

I want to prepare a Russian-Doll Roast. [more inside]
posted on Sep 8, 2005 - 23 answers

How do you keep a chicken out of a tree? [more inside]
posted on Aug 2, 2005 - 17 answers