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Neither of us are Jack Spratt...

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]
posted by pennypiper on Jul 2, 2014 - 43 answers

Marinades for Chicken

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.
posted by codacorolla on Jun 19, 2014 - 24 answers

Hardy fast growing ground cover safe for chicken?

I'm looking for hardy fast growing ground cover suggestions that are chicken friendly [more inside]
posted by 7life on Jun 17, 2014 - 5 answers

Insert Clever Brining Pun Here

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]
posted by anonnymoose on May 14, 2014 - 11 answers

Help me actually achieve a good chicken stock

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]
posted by Carillon on Mar 14, 2014 - 38 answers

25 pounds of thawed chicken breast. what do I do?

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.
posted by Coffee Bean on Feb 22, 2014 - 14 answers

Inherited Chicken Bricks

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]
posted by WasabiFlux on Feb 21, 2014 - 28 answers

Perfect Roast Chicken With Vegetables

I'm on a quest for the perfect roast chicken with vegetables. How can I achieve it? [more inside]
posted by yankeefog on Feb 19, 2014 - 35 answers

Put frozen chicken into fridge four days ago, is it safe to eat tonight?

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]
posted by mbidi on Feb 13, 2014 - 18 answers

Help Me Jazz up baked chicken breasts!

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]
posted by nickhb on Feb 2, 2014 - 26 answers

Can I eat this? (I'm going to anyway.)

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]
posted by malibustacey9999 on Dec 16, 2013 - 12 answers

Help us up our taco game!

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]
posted by brilliantine on Nov 5, 2013 - 8 answers

What's wrong with chicken nuggets?

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]
posted by kanewai on Oct 4, 2013 - 19 answers

Chicken in a Bizet?`

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.
posted by juniper on Sep 25, 2013 - 14 answers

Tell me where to buy / how to make a DC light timer

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]
posted by Acari on Sep 8, 2013 - 8 answers

Chicken corn soup

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.
posted by esprit de l'escalier on Sep 7, 2013 - 20 answers

Chicken Coop Mechanical Engineering

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]
posted by Twain Device on Aug 22, 2013 - 23 answers

A few questions about my first curry.

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]
posted by graventy on Aug 17, 2013 - 13 answers

Brine AND dry rub chicken?

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?
posted by Cosine on Aug 15, 2013 - 11 answers

Chicken Lovers Wanted

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]
posted by Jalliah on Jul 29, 2013 - 8 answers

Freezing marinated chicken?

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?
posted by mooza on Jul 27, 2013 - 6 answers

What do I use to baste a roast chicken?

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?
posted by Siobhan on Jul 13, 2013 - 11 answers

Need to up my chicken & vegetables game.

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]
posted by rabbitrabbit on Jun 28, 2013 - 39 answers

How to clone Symeon's seasoning?

How can I clone the seasonings from Symeon's restaurant in New York? [more inside]
posted by wenestvedt on May 10, 2013 - 10 answers

This question is the opposite of "should I eat it?"

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]
posted by moviehawk on Apr 29, 2013 - 12 answers

How do I get yogurt marinades to stop sticking to the aluminum foil?

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]
posted by Viola on Apr 11, 2013 - 9 answers

Checkin' on my chicken

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

Chicken Phobic

I have taken the fear of salmonella to new levels. Explain to me how to cook and store chicken please! [more inside]
posted by amycup on Mar 26, 2013 - 21 answers

No kitty that's a bad kitty! Need suggestions to keep kittehs out!

How can I keep stray/feral kittehs out of my yard so that they don't eat my pet chickens? [more inside]
posted by bolognius maximus on Mar 21, 2013 - 23 answers

Arroz con YUM!

What is your best arroz con pollo recipe? [more inside]
posted by shothotbot on Mar 4, 2013 - 11 answers

Smoke that bird!

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? [more inside]
posted by supercres on Feb 21, 2013 - 13 answers

Chicken wings--- chinese takeout edition

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

Have norms surrounding eating chicken changed over time?

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? [more inside]
posted by codacorolla on Jan 10, 2013 - 19 answers

eating an older bird

What's the best way to cook an older chicken? Roasted? [more inside]
posted by wilful on Dec 26, 2012 - 10 answers

Make my honey a little less runny

How can I make honey stick to roasted chicken? [more inside]
posted by JDHarper on Dec 16, 2012 - 10 answers

Stock to Soup

What's a good soup recipe to make with this yummy home-made chicken stock? [more inside]
posted by enzymatic on Dec 6, 2012 - 13 answers

How to keep animal's water from freezing in winter without electricity?

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? [more inside]
posted by cda on Nov 29, 2012 - 36 answers

Gobble gobble

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? [more inside]
posted by BlahLaLa on Nov 17, 2012 - 35 answers

Slightly eggy smelling cooked then frozen chicken ok to eat?

Is cooked then frozen chicken with a mild eggy smell ok to eat? [more inside]
posted by 1024x768 on Nov 7, 2012 - 13 answers

Set it and regret it?

Can I combine different chicken parts (thighs, legs, breasts) in the crock-pot, or will it be a disaster? [more inside]
posted by to recite so charmingly on Oct 4, 2012 - 9 answers

Tricks with chix

An enormous chicken with immense, disproportional legs? [more inside]
posted by LonnieK on Sep 27, 2012 - 6 answers

What are some good recipes for chicken drumsticks?

What are some good recipes for chicken drumsticks? [more inside]
posted by shoesietart on Sep 17, 2012 - 17 answers

Chicken Marinade

What are your favorite chicken marinades? [more inside]
posted by pH Indicating Socks on Jul 26, 2012 - 40 answers

Crock pot beginner needing some guidance

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. [more inside]
posted by marble on Jul 21, 2012 - 31 answers

Chicken thighs, you are so tasty, but I will regret this later!

Why does (dark) chicken meat sometimes (but not always) make me feel ill? Slightly TMI descriptions inside. [more inside]
posted by wholebroad on Jul 19, 2012 - 7 answers

The Best Of All Chickens

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? [more inside]
posted by meese on Jul 7, 2012 - 25 answers

Today's special ingredient is: Chicken Stock!!!

What should I do with this small amount of extremely tasty chicken stock? [more inside]
posted by Mizu on Jun 18, 2012 - 14 answers

Chicken Chunks At Home?

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. [more inside]
posted by The Whelk on May 28, 2012 - 7 answers

Cartilage, anyone?

This might sound totally gross, but...where can a girl get her chicken cartilage fix? [more inside]
posted by amyshmamy on May 18, 2012 - 18 answers

Can I use an acidic marinade overnight on a whole roast chicken?

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? [more inside]
posted by skjønn on Apr 28, 2012 - 6 answers

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