My neighbors, who raise backyard quail, were given another bird about a month ago by someone who apparently found her (him?) in a gutter nearby. Initial assumption was that NewBird was also a quail...but six weeks later, it's pretty clear that isn't the case. Local wildlife agencies have been slow to get back to my neighbors -- any bird experts in the house here want to weigh in? (Additional details and photos within.) [more inside]
I have to go to a potluck tomorrow night, which happens directly after work. So, I need something that will be ready without me actually doing anything after work, hence I think I need a crockpot recipe. I also have a dozen chicken thighs that must be used by tomorrow, so the crockpot recipe must include chicken thighs. [more inside]
They say you shouldn't rinse chicken before cooking because it just spreads bacterial contamination (and I agree). But how, then, am I supposed to deal with brining chicken, which involves both dumping out raw chicken water and rinsing the raw meat? (Assume I am not interested in dry brining.) [more inside]
We've been roasting a chicken every Sunday and pulling off the meat for sandwiches and salads and stuff throughout the week. We've also been making stock with the mostly clean bones -- unctuous, gelatinous, delicious stock. Quarts and quarts of stock. [more inside]
I'm making a fridge clearing chicken curry tomorrow (generic type, spices, coconut milk, peanut oil and ghee, carrots and onion and peas and whatever ends of greens or stay tomato we have) and I was wondering what I could do to dress it up? Stuff like grinding and roasting whole spices or adding toasted nuts. Things you could do if you wanted an easy fridge-clearing curry recipe but also had some time to refine and fuss over the little touches. [more inside]
I never thought I'd ask one of these. Last night I poached some chicken breasts. I took them out of the water and left them on a plate on the kitchen bench, intending to put them in the fridge later. I forgot. So they've been sitting there for, call it 12 hours. Temperature I reckon between 17-14 C. Should they stay or should they go?
At a restaurant called Toritama in Tokyo, I had the most amazing chicken soup ever. It was a really flavourful chicken broth, with shreds of very tender chicken - I would say poached, except that some of the bits had skin still attached and the skin was crisp as if it had been grilled. Also some well-cooked rice. The thing that I particularly remember is that the broth was so rich that it left your lips feeling sticky! It was called something like "Tokyo chicken soup". [more inside]
I live in an area with a significant Portuguese population (Rhode Island - southeastern Massachusetts), and I am currently visiting Lisbon. However, I have never seen the type of roast chicken advertised as "Portuguese chicken" anywhere other than Toronto. Okay, the Portuguese restaurants in my home area will serve you chicken, but they're not especially known for it. Is it just me, or does there not even seem to be that much roast chicken in Lisbon? (Delicious cuisine overall, though - especially the seafood!) [more inside]
You move from place to place in life, and you miss the weird things you could only find in your old locations. [more inside]
Can we eat the leftover fried chicken that was accidentally left in the oven overnight? [more inside]
I purchased chicken thighs from a grocery store several days ago. They have a Best-By date that comes up 3 days from now, so according to the package they should still be good. They have been kept refrigerated (and chilled in the winter cold on the way home) and sealed in their original package. [more inside]
I hate grocery shopping so I like to buy a lot of food at one go. I went all doomsday prepper this week and may have overdone it this time on the perishable stuff. I need your help in using these things before they go bad: Gala apples, onions (white, red, yellow), carrots, red potatoes. Stuff I can freeze for later is the best. [more inside]
What recipes do you have for boneless chicken breast (either whole or diced)? [more inside]
Can I use whey to replace soured milk for fried chicken? [more inside]
Please help me remember the name of this Chicago counter-service restaurant based on my sketchy details! The last time I ate there was 15 years ago... The menu was focused around organic rotisserie chicken, and I remember it being so much more flavorful and fresh than Boston Market. [more inside]
I'd like to be able to grill or bake chicken (and perhaps fish, but mostly chicken) and make it very spicy (hot) -- not Guinness-World-record spicy or anything, but definitely eye-wateringly/sinus-clearingly so. And I'd like it to taste good. And I'd like to accomplish this using dry herbs/spices/rubs rather than by slathering the meat in a sauce. Is such a thing possible? What would you recommend using?
I checked archives but found no question similar to this one: Roasted a chicken last Monday. Tore it into shreds, was still warm when we put it away in the fridge. In a plastic container, somewhat airtight. However, have taken it out once and opened the container. But promptly forgot about it until today. Safe to eat?
For the sake of argument, pretend I know nothing beyond that I'm supposed to use rice and the holy trinity and that I possess above average cooking skills and have the proper equipment. [more inside]
I've discovered I love making Chicken Karaage. It's boneless fried chicken in corn/potato starch but ready in just about an hour and has simple, straightforward steps. What kind of variations could I try out? Different flavors/marinades? Different coatings or flavored coatings? Different chunks of meat? Novel dips that pair well? Other ways to fancy it up? [more inside]
So I got a Rotisserie chicken from Costco at lunch today. It was hot then, but traffic was bad so it got home around 1. I didn't feel like eating right away so I stuck it as is in the fridge. Just got hungry around 3 and ate some, but I was surprised the inside was still warm. I temped it and it was 80 or so still in the middle. So it was probably in the "danger zone" for at least 3 hours and wasn't even getting close to 40 degrees. [more inside]
Hi AskMe, I need to make a chicken recipe that I've been given - it's a chicken stroganoff type thing. The recipe calls for 2Tbs of brandy. I don't have any brandy and I don't intend to buy some just to make this recipe. What can I substitute? I'm fine with alcohol, I'd just prefer a type I already own. [more inside]
I bought 2 pounds (the smallest size I could find) of plain whole milk yogurt, not realizing that there was an almost-empty container in the fridge. So now I have all this yogurt with a best-by date of August 5. What are your favorite ways to use it? I'm especially interested in vegetarian main dishes (bonus points for using CSA-type veggies), but would also like ways to pair it with chicken or fish.
So my husband and I both prefer dark meat (chicken) and we struggle with eating the chicken breast of a whole chicken. And we like costco's rotisserie chicken and expect to eat them fairly often over the next couple years since life will be busy for a while. Help us figure out some easy dishes that will allow us to enjoy eating the bland, dry portion of the bird! [more inside]
Recently I've been buying Trader Joe's marinaded chicken tenders, and using the bag throughout the week to prepare stir-fries, fajitas, and other simple dishes for dinner. I really like having a marinade I can pull from for a quick meal, but I'm getting tired of the flavors that Trader Joe's offers. What are your favorite chicken marinades that I could start at the beginning of the week and use throughout the week to make dinner? My taste is pretty wide, but I'd prefer stuff that uses fairly common ingredients.
I'm looking for hardy fast growing ground cover suggestions that are chicken friendly [more inside]
I just plunked a whole chicken into Michael Ruhlman's quick brine. It is now sitting in a bag in my fridge. I deviated from the recipe in one big way--I used cold water rather than ice water for the cooling step. Now I am worried. [more inside]
How can I actually make a good soup/general use stock? I feel like I've tried a whole bunch of different recipes and none have ever been better than Swanson's from a box. Seriously I've made it 15+ different times, both chicken and veal. I'm pretty handy in the kitchen and can do most everything else, but not this, help me! [more inside]
I have 25lbs of thawed chicken breast. I do not have a grill, but a full kitchen. What are the best ways to pre cook and store chicken for later use. I have a freezer chest for storing cooked chicken. My goal is to have prepped chicken that I can use on week nights to create quick easy meals OR to create healthy lunches. Any ideas about how to create meals with prepped chicken are a bonus.
Roommate moved out, I inherited four 15-month-old boneless, skinless chicken breasts in the freezer. I'm going to assume they won't taste optimal. Actually, I'm expecting them to not be very palatable to me without major work. What can I do to these chicken breasts to cover up any "old chicken" flavors and textures, without drying them out? Taking any and all ideas. [more inside]
I'm on a quest for the perfect roast chicken with vegetables. How can I achieve it? [more inside]
I put frozen boned-in chicken thighs into the fridge on Sunday night (four nights ago). Is it safe to cook and eat tonight (Thursday night)? [more inside]
As part of developing better eating habits, my new go-to dinner has become baked chicken breast and vegetables. Now I love me some chicken, but this can get pretty boring after a while. What are some good spice mixes, rubs, or marinades that you guys use to make chicken delicious? [more inside]
I marinated four chicken breasts late yesterday, the recipe says to marinate for at least half an hour, but no longer than two hours. I accidentally left two breasts in the marinade overnight in the fridge. I will be cooking them for dinner tonight regardless, but should I expect a drastically different result because of the extra 12 hours in the marinade? [more inside]
So the fiance (eee) and I are participating in a local food festival based around a particular brand of smoker. One of the recipes we'd like to try is detailed inside and I have a rough idea of how I'd like to present it but we need ideas for a sauce and/or slaw. [more inside]
The top news this morning on my Google news health section were exposé s along the lines of Just what is in that chicken nugget? - the scandal being that they are made of an "artificial mixture of chicken parts" rather than all white meat chicken. Nuggets included fat, skin, cartilage, organ parts, tendons, and blood vessels. And where I'm confused is: isn't it more environmentally correct, more "my people use all parts of the animal," possibly even healthier, to use the whole chicken? [more inside]
I just woke up from a nap, and the song in my head is a chicken singing (byuck-ing) the Habanera aria from Carmen. I could have sworn this appeared in a cartoon or movie or commercial, but can't find anything on YouTube or Google. Sounds like it could have been the Muppets? Please help me find it so that I may feel a little more sane.
Our chickens [!] have trouble hopping up on their roost at dusk. We have glued a keychain LED to the inside of the coop and have been turning it on every night, and then off when they are roosting. I would like to have this turn on automatically at dusk and then off again an hour later. If this were AC I would buy a timer from the dollar store. For DC do I need to build something? [more inside]
Making a chicken-corn soup. So far, real chicken broth, roast chicken, creamed corn, onion, beaten eggs. What else can I put into it ot make it more interesting? I have a big variety of spices.
I will be building a custom chicken coop in the next few months and (being a tech person) would like to get very fancy with the features I install. I have a few features I need help sourcing the parts on and would like input. Help me make a fantastic chicken coop. (I primarily need suggestions for the electrical parts I can use, Motors, remote controls, etc) [more inside]
Earlier this week, I made this 'Asian-Style Chicken Curry', and it was delicious. I just have a couple of questions on altering the recipe. [more inside]
I always brine my chicken before BBQing, like any good cook. I have a new jerk dry rub from the farmers market that instructs me to leave it on the chicken for 24 hours. How can I get the benefits of the brine and of the long dry rub exposure both?
Nope, not looking for recipes just those that have or had chickens before. I have 11 three month old chickens. They have a large coop with more then enough space. I've had chickens for about three years and this is a new group as my others got decimated by a neighbors dog. The usual routine is that they spend the night locked safely in the coop, are let outside during the day and automatically return to the coop at dusk. They did this until a couple of weeks ago. Now instead of going back inside they roost on top of fence outside the coup and high up in a tree and it's incredibly difficult to get them inside. Any advice on how to get them to stop this? [more inside]
Hi! Quick question. My dear mother gave me more marinated chicken fillets than I can possibly eat at once. They've been marinating for a day, have not been frozen yet. Can I freeze some of them?
Vegetarian Roasting a Chicken-filter: I am making this recipe. In paragraph 4, it says to baste the chicken halfway through cooking, and add a splash of water if the veggies (underneath it) are dry. If the veggies are dry, I assume that means there are no juices in the pan, so...what would I be using to baste the chicken?
We do chicken and vegetables for dinner at least twice a week because it's quick, easy, cheap, and healthy. But it is so BORING! I think I need seasoning help. [more inside]
How can I clone the seasonings from Symeon's restaurant in New York? [more inside]
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? [more inside]
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? [more inside]
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.
I have taken the fear of salmonella to new levels. Explain to me how to cook and store chicken please! [more inside]