One of my favorite no-brainer meals is grilled chicken marinated in fat-free Italian dressing. Yum! I usually marinate and grill a whole pack of breasts and then grill them and save leftovers through the week. But I got to thinking about how I could get the freezer to help me out. Can it?
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posted by moviehawk
on Apr 29, 2013 -
12 answers
I like to marinate chicken thighs in yogurt before throwing them in the broiler. But a lot of the yogurt marinade sticks to the aluminum foil when I flip them and again when I take them out altogether. I'm losing all that tasty seasoning! Any suggestions?
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posted by Viola
on Apr 11, 2013 -
9 answers
I just cooked a bunch of chicken but had left it on the countertop for one hour in my 75 degree apartment (forgot while running errand). The USDA does not recommend this. Should I eat it?
Specifics: they are drumsticks, had thawed overnight in the fridge but were still not totally defrosted, and were cooked for 50 minutes in the oven at 400 degrees.
posted by kettleoffish
on Mar 28, 2013 -
20 answers
I have taken the fear of salmonella to new levels. Explain to me how to cook and store chicken please!
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posted by amycup
on Mar 26, 2013 -
21 answers
I have a lot of barbecue experience (low and slow smoked meats), but I've never been happy with my smoked poultry. Need to please some non-mammal-eaters, so I want to get it down this time. Veteran bird-barbecuers: Help?
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posted by supercres
on Feb 21, 2013 -
13 answers
How do you make the stuff? I've been searching for years trying to figure out how to recreate the flavor of the chicken wings that I'd get from the Chinese takeout/delivery place.
I've tried lots of recipes online, but nothing seems to come close to the flavor.. I don't know what is it, but I can't do it. I've tried using Accent and MSG powder and it doesn't work. I've got a wide a selection of spices and easy access to aquire more spices. I also have a deep fryer and a wok for preparation. Ideas?
posted by baconandvodka
on Feb 12, 2013 -
20 answers
Was there ever a period in time before widespread acceptance of germ theory, or, is there a current culture where raw or undercooked chicken is an accepted part of cuisine?
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posted by codacorolla
on Jan 10, 2013 -
19 answers
I'd like to heat up a rock or piece of metal to drop in my chicken's water source to warm it up. What should I use?
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posted by cda
on Nov 29, 2012 -
36 answers
I only have 3 meat eaters coming for Thanksgiving. What can I serve to balance my desire not to have a ton of meat leftover that no one will eat vs. the desire to set a festive table and have a special meal?
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posted by BlahLaLa
on Nov 17, 2012 -
35 answers
Crock pot noob! I just bought a crock pot and have a few questions about some things I'd like to make, and would like recommendations for good sources for recipes.
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posted by marble
on Jul 21, 2012 -
31 answers
Why does (dark) chicken meat sometimes (but not always) make me feel ill? Slightly TMI descriptions inside.
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posted by wholebroad
on Jul 19, 2012 -
7 answers
Today, a chicken was killed. And now, it is sitting in my fridge. Given that this is probably the highest-quality chicken I've ever had the chance to eat, how should I prepare it?
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posted by meese
on Jul 7, 2012 -
25 answers
What should I do with this small amount of extremely tasty chicken stock?
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posted by Mizu
on Jun 18, 2012 -
14 answers
How can I re-create chip shop style chicken chunks at home? Specifically I am trying to re-create the kind of fried chicken chunks made at NYC's
A Salt And Battery, in general I am trying to get that moist, crunchy, batter-just-pulls-away taste and texture found in fry joints.
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posted by The Whelk
on May 28, 2012 -
7 answers
Can I marinate (and use a flavor injector to insert marinade into) a whole chicken using
this recipe late tonight and then cook the chicken tomorrow night? How long can I marinate a whole chicken with this recipe until I run into problems?
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posted by skjønn
on Apr 28, 2012 -
6 answers
I moved a frozen whole chicken from the freezer to the fridge on Saturday morning. It's Tuesday -- can I cook it for dinner, or do I need to chuck it?
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posted by Bebo
on Apr 24, 2012 -
17 answers
Could DNA testing theoretically be employed to determine how many distinct chickens found their way into one Chicken McNugget?
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posted by duffell
on Mar 1, 2012 -
15 answers
Your favorite Chicken Casseroles with real vegetables and no hash browns? What is in them? How much? Double points for links to recipes that you love. Please limit my need to think or experiement.
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posted by bilabial
on Feb 29, 2012 -
20 answers
Recommendations for most humane sources for eggs, dairy products, and chicken in San Francisco Bay Area?
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posted by ClaudiaCenter
on Jan 8, 2012 -
9 answers
I want to like dark meat, really I do. I hate letting food go to waste, but invariably, when we cook a whole bird, we let the back half of it sit in the fridge until one of us throws it out.
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posted by Tooty McTootsalot
on Dec 13, 2011 -
44 answers
What should I do with alla this schmaltz? I've heard you can use it in cooking "like butter" (ok, I read that searching for schmaltz here on askme) - but do you have any suggestions?
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posted by pazazygeek
on Nov 17, 2011 -
14 answers
"Chicken Diane in only 30 minutes!" Please help me track down the name of this 1980s-90s quick-recipe card subscription service advertised on U.S. television.
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posted by jocelmeow
on Oct 17, 2011 -
6 answers
Give me a great recipe that uses chicken, galangal (fresh) and lemongrass. Other exotic ingredients OK. Probably on rice. Not too much chilli. Thanks!
posted by wilful
on Oct 6, 2011 -
8 answers
Our chickens are very anxious to get out of the coop and roam the yard in the morning. How can I create some sort of mechanism to automatically open the coop door early each morning?
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posted by scrambles
on Oct 4, 2011 -
13 answers
With all the rain we have had lately, there are a lot of mushrooms growing in the woods. I started reading about mushroom hunting and some mycologists claim that Chicken Mushrooms are reasonably safe to pick & eat. I recalled that there was an oak tree nearby that had been felled by Hurricane Irene, so I walk out to it and look. Sure enough, what I am fairly certain is a
Laetiporus Sulphureus growing from the snapped trunk.
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posted by smoothvirus
on Sep 28, 2011 -
32 answers
Shooting for the weirdest food question of the year -- how do I get the smell of varsol out of a chicken?
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posted by liquado
on Sep 4, 2011 -
8 answers
[BoiledChickenFilter?]My 8-year-old son and I decided to make chicken noodle soup from scratch. What to do with leftover cooked chicken?
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posted by kuanes
on Sep 3, 2011 -
26 answers
My local Vons (basically, Safeway on the west coast) sells Foster Farms chicken breasts for around $10/pound. At the fresh fish/butcher section of the store, however, chicken breasts are $3.99/pound. When I asked one of Vons' butchers about the price difference, I was told that Foster Farms' $10 breasts are "higher quality" than Vons' $4 breasts. To the eye, they appear identical. To the tongue (I've bought and tried both) they taste identical. The whole "higher price, higher quality" dictum in strikes me as bullshit vis-a-vis chicken breasts, but I could be wrong. Thoughts?
posted by BadgerDoctor
on Sep 1, 2011 -
19 answers
I need a chicken kashmiri recipe, just like the restaurants. Boneless chicken in a milky creamy curry with tomatoes and peas and mango flavor.
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posted by lettuchi
on Jul 29, 2011 -
12 answers
Looking for your best chicken salad recipes. Easy, hard, spicy or sweet, all answers welcome.
posted by puny human
on Jun 23, 2011 -
25 answers
A raccoon killed my chicken. I want another chicken. How do I deter or kill the beastie?
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posted by ajarbaday
on Jun 14, 2011 -
25 answers
