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! [more inside]
posted by bookish on Nov 24, 2009 - 21 answers

How do I remove the fat from chicken broth? [more inside]
posted by esprit de l'escalier on Oct 30, 2009 - 18 answers

What cultural or spiritual practice involves an alter or offering incorporating a dead chicken and money? [more inside]
posted by serazin on Sep 30, 2009 - 14 answers

I've been a vegetarian for over five years. After being belittled by Tony Bourdain for years, I think I'm ready to eat some meat again. Advice? [more inside]
posted by deacon_blues on Sep 16, 2009 - 35 answers

Best ways to cook large number of boneless chicken breasts at one time? [more inside]
posted by evening on Jul 31, 2009 - 15 answers

I have read conflicting reviews about cooking boneless skinless chicken breast in a slow cooker. I will be making apricot chicken in the crock pot tomorrow. The recipe calls for a chicken cut into serving size pieces. I am using boneless skinless chicken breast instead. How long do you usually cook it on low? The recipe says 3-8 hours. Pretty wide berth there. Any tips?
posted by MayNicholas on Jul 27, 2009 - 11 answers

I demand to know your best vegetarian "chicken" and dumpling recipe! [more inside]
posted by Epsilon-minus semi moron on Jul 13, 2009 - 12 answers

Is the chicken sell-by date a safety paradox? [more inside]
posted by underwater on Jul 11, 2009 - 20 answers

Should we feed the neighbor's chicken? The neighbor (who I'm not crazy about) has a lot of chickens. One young rooster is being chased out of the flock by an older, more mature rooster. He's really cute. We are calling him 'Alfred'. [more inside]
posted by hilaryjade on Jul 9, 2009 - 15 answers

Can a chicken be raised in a cage like a canary? [more inside]
posted by boby on Jun 22, 2009 - 23 answers

I just found a frozen chicken dish in the freezer that is one year out of date. [more inside]
posted by a womble is an active kind of sloth on May 14, 2009 - 12 answers

3 pound package of frozen boneless skinless chicken breasts accidentally thawed to room temperature (out of freezer 10 hours). Yes I'm an idiot. That's not the question. What should I do with it? [more inside]
posted by wendell on May 14, 2009 - 34 answers

I want to learn to splay a chicken. [more inside]
posted by joelhunt on May 5, 2009 - 13 answers

[grilling filter] A friend gave me a bottle of "Southern Pecan Pepper Glaze"... help me make the best dish with it... [more inside]
posted by Drasher on Apr 29, 2009 - 3 answers

Do you rinse off your chicken before cooking? [more inside]
posted by wocka wocka wocka on Apr 6, 2009 - 40 answers

Where can I buy chicken bones in Manhattan (or Astoria)? [more inside]
posted by donblood on Mar 10, 2009 - 7 answers

Eggs. I love eggs. Every time I use eggs I wonder about food safety but not obcessively so... I think and then I do anyway. There are two things I always do with eggs and I am wondering if they are "magical thinking" routines. [more inside]
posted by maggieb on Feb 22, 2009 - 25 answers

Where can one find fried chicken livers & gizzards in west Houston? [more inside]
posted by mrbill on Jan 16, 2009 - 15 answers

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