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
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
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
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
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
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
I bought a hot rotisserie chicken from the deli section at the local health food store today. I took it apart and packed the light and dark meat and some of the skin into glass mason jars. I am storing these jars in my fridge. How long can I expect them to last? Can I eat the chicken from the jars 3 to 4 days from now? If I had just put the whole chicken in the fridge, would it have lasted longer? Thank you so much!
posted by skjønn
on May 14, 2011 -
9 answers
I'm going to make broccoli risotto tonight, and I want to make chicken thighs in a way that will complement. Bring on the ideas.
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posted by nosila
on May 2, 2011 -
16 answers
I'm looking for a chicken pot pie recipe that appeared in an early '90s issue of Food and Wine magazine, but does not appear on the magazine's web site- help!
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posted by shinyj
on Oct 11, 2010 -
4 answers
Food safety-filter. Was this cooked, frozen chicken breast mishandled, or am I giving in to my own hypersensitive food safety guidelines?
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posted by rachaelfaith
on Jul 24, 2010 -
17 answers
I just got our chicken share and it came with a bag of giblets, but it came with 5 bits I don't recognize. What part of the chicken is
this?
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posted by Toekneesan
on Jul 4, 2010 -
24 answers
How long can I safely keep steamed chicken wings in the refrigerator before baking them?
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posted by 0xFCAF
on Nov 28, 2009 -
4 answers
How can I best approximate a real Thanksgiving turkey— with chicken, a gas burner, and toaster oven? What other kinds of traditional fare can I make, given the limited ingredients available where I live? Help me have a real Thanksgiving far from home!
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posted by bookish
on Nov 24, 2009 -
21 answers
Safe to eat filter: I've had chicken korma in the fridge since Monday. Kept meaning to take it home for dinner and kept forgetting...
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posted by mingodingo
on Jul 16, 2009 -
31 answers
What's the story with brown chicken livers? There always seem to be some in the carton, mixed in with red ones. They seem spongier. Are they lower in quality? Should I toss them?
posted by markcmyers
on May 19, 2009 -
3 answers
OK, so I've been eating a lot of fried chicken parts (maybe that's a question for another time). Yesterday it was buffalo wings. Today, regular ol' fried chicken. Today I was eating the drumstick and I started to wonder why it was so much bigger than the drumsticks from the wings I had yesterday. I thought maybe the chickens are bigger? Or maybe they're a different kind of chicken? Or maybe it's something else? I obviously tried googling, but I couldn't come up with a good string of keywords. Is this really obvious and I'm missing it? Help please!
posted by iliketolaughalot
on Apr 20, 2009 -
20 answers
On the interior portion of a chicken leg quarter in a recessed portion of the bone is a small brown organ with a liver-like texture. What is this organ anatomically and does it have a culinary term attached to it?
posted by sourwookie
on Jan 27, 2009 -
15 answers
Fast-Food-Filter: How can I find the closest KFC restaurant that serves my childhood favorites?
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posted by QUHZK
on Nov 14, 2008 -
6 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?
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posted by lord_yo
on May 15, 2008 -
5 answers
How long can chicken be frozen and remain good (as in not dangerous) to eat? Thanks
posted by Snyder
on Jan 27, 2008 -
11 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 by zembla3
on May 2, 2007 -
7 answers
Would you substitute chicken stock for chicken broth (or vice versa) in a recipe? How interchangable are they?
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posted by 1fish2fish
on Jun 17, 2006 -
16 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 by CunningLinguist
on Feb 26, 2006 -
19 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.
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posted by catfood
on Sep 26, 2005 -
37 answers
What's a good side dish to go with the traditional "Chicken & 40 Cloves Of Garlic" recipe? (A recipe for the sidedish would be greatly appeciated too.)
posted by keswick
on Dec 14, 2004 -
13 answers
POULTRY FILTER: I bought a pound and a half of chicken last weekend. The sell-by date on the package was August 18. I usually cook all the chicken I buy before the sell-by date, but screwed up and haven't cooked one of the pieces. It's now two days past that date. Do I freeze this piece or throw it away? How do you know if chicken has gone bad? If its any help in this diagnosis: It looks and smells fine ... thank you, ask metafilter, as always, for your time and wisdom on these pressing concerns of mine! I for one would hate to throw away perfectly good chicken.
posted by Peter H
on Aug 20, 2004 -
28 answers
