Ask MetaFilter questions tagged with chicken

How long can I safely keep steamed chicken wings in the refrigerator before baking them?

0xFCAF — Sat, 28 Nov 2009 13:35:42 -0800

How long can I safely keep steamed chicken wings in the refrigerator before baking them? I'm following this amazing recipe which has you steam them for 10 minutes, dry in the refrigerator for an hour, then bake at 425° for 40 minutes.

Can I turn the hour in the refrigerator in to 4 hours? 12? 24? Can I put them in the freezer for an extended period of time (and if so, how would I properly thaw them) ?

Note that I'm asking about how the wings keep after being steamed, not before.

Help me perform an expatriat culinary miracle.

bookish — Tue, 24 Nov 2009 07:07:18 -0800

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! I'm studying in India for the year, and my fellow American students and I want to put on a Thanksgiving dinner. One girl is making cornbread, using corn meal she brought with her from home. There will be mashed potatoes. There will be mulled wine. But what else, and how?

I really would like something turkey-like, but there is no way I can find turkey meat. Chicken is my best bet. This is a pretty vegetarian city, but there are some butchers, and I could probably find basically any part of the bird I need (or the whole bird, but I don't think that will fit in the toaster oven). I'm not really sure how to go about cooking it though— I've never cooked a turkey and, having been a vegetarian for much of my life, I don't really have experience cooking meat in general. I need major help.

I would also like to fill out the selection of side dishes. Again, there are ingredient constraints. I can get fresh carrots, peas, potatoes, beets, white radishes, cauliflower, okra, green beas, cabbage, tomatoes, onions and garlic. I can get green bell peppers, but not red or yellow. I can get a variety of squashes, but they're all a little different than the varieties I'm used to. There are also yam-like things, but they're not the sweet potatoes of home. I can get corn, but only frozen. No broccoli, mushrooms, cranberries, celery.

No prepared convenience ingredients like chicken broth, cream of mushroom soup, pie crust. Cheese is possible but difficult, expensive, and comes in a very limited range. Flour, butter, eggs are go. Cooking oil, but not olive oil or anything fancy like that. European spices are of very limited availability, with the exception of those used in Indian food (coriander, nutmeg, cloves, cinnamon). I have some dried basil and oregano, and may be able to find rosemary and thyme if I'm lucky.

I don't have any fancy kitchen equipment either— a few assorted pots and pans, a few knives, spatulas, spoons. I have a countertop gas range with two burners and a toaster oven to bake (smallish) things in.

If you have any ideas for Thanksgiving food that I could pull off using what I've got, please tell me. We're all homesick and really looking forward to putting on a delicious, heartwarming feast.

After cooking a chicken stew is it safe to freeze the chicken with the bone still on?

citybuddha — Sat, 21 Nov 2009 07:00:33 -0800

After cooking a chicken stew is it safe to freeze the chicken with the bone still on?

Safe to cook this chicken breast?

casaubon — Mon, 16 Nov 2009 13:17:06 -0800

Uncooked chicken breast has developed a small hard spot (image1, image2). Safe to bake and eat around the spot? It had been thawed in the refrigerator and then refrozen again before now, if that matters.

How do I remove the fat from chicken broth?

esprit de l'escalier — Fri, 30 Oct 2009 20:19:08 -0800

How do I remove the fat from chicken broth? I boiled 5 pounds of chicken backs and necks for 3 hours. The last couple times I did this, I put the broth in the fridge, and was able to remove a thick layer of fat. This time I made a lot more broth than usual, so maybe it cooled more slowly in the fridge? The result is that the broth is very fatty, but so homogenized that I can't skim any fat off of it.

I tried reheating some of the broth and putting it in the freezer, but I couldn't figure out if I was skimming fat or gelatin.

What do you do with leftover roast chicken?

teragram — Mon, 26 Oct 2009 09:37:26 -0800

Roasting a chicken? I'm sold! Now what? I roasted a 6.5 pound chicken (smallest one at the grocery store, really?) and served it to my adoring guests. Now I have more than half leftover (including skin and bones). What to do with the rest?

My first thoughts are chicken soup, chicken and dumplings, and chicken pot pie. While all wildly delicious, they are all sort of similar, and I'm thinking I'd like to do the Sunday chicken dinner thing more often but with varied leftovers. What do you do with leftover roasted chicken? Extra points for things that can be frozen in an individual portion and reheated for at work for lunch.

Dead chicken + money + cigar = ?

serazin — Wed, 30 Sep 2009 16:55:15 -0800

What cultural or spiritual practice involves an alter or offering incorporating a dead chicken and money? Twice in the last few years, I've come across similar assemblies of objects that have intrigued me. The first was in a fairly undeveloped woodsy park in Oakland, California. It included a behead chicken - feathers still on, a half-smoked cigar, a few one dollar bills, and some coins. That was several years ago.

Then recently I was walking near my East Oakland home and found on the edge of the sidewalk, in front of a vacant lot, a box containing a dead chicken and a a handful of loose change. The chicken was somehow eviscerated, with intestine spilling loosely into the box.

I'm curious to know what religion, tradition, or culture uses this kind of alter or offering or whatnot. I'd love to hear any details you might know about it! Thanks.

How do I go about eatting meat again?

deacon_blues — Wed, 16 Sep 2009 19:39:31 -0800

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? I've found it to be about time to start weening myself back to meat. To elaborate a bit i'm looking to start back with chicken and seafood, not red meat.

So, for those of you who have done this and/or know what to expect, can you give me some advice? I'm concerned about getting sick because my stomach no longer has the enzymes needed to break down meat...right?

Fried chicken awaits. Tell me how to get there.

Why is Chicken Different from Beef?

DMan — Thu, 10 Sep 2009 20:13:48 -0800

Why is chicken meat so much different from beef? To narrow that very broad question, one thing I've always wondered is why beef (like steak, not hamburger meat) will bleed if it's not cooked enough, but chicken doesn't do the same thing. Why is that? What's different about the two meats?

I asked a friend who is a food science major, and she had no clue either, and said she's always wondered why intact beef muscle sterile, but not chicken. So why are chickens so much different from cows?

Batch cooking chicken breasts?

evening — Fri, 31 Jul 2009 11:02:05 -0800

Best ways to cook large number of boneless chicken breasts at one time? We typically cook 6 chicken breasts at a time. Then we freeze them for use throughout the week.

Right now we're using an old George Foreman grill, but it is scratched up and we have to cover top & bottom with aluminum foil.

I'd love to use the slow cooker because I think it will generate less heat than the oven, which is important in the summer (no central AC here). Has anyone done this before? (6 breasts, nothing else but perhaps some liquid) If so, how long do you cook it for?

Any other ideas for cooking 6 or so at a time?

What is for Dinner?

MayNicholas — Mon, 27 Jul 2009 18:22:32 -0800

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?

Is my Indian food safe three days later?

mingodingo — Thu, 16 Jul 2009 13:20:10 -0800

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... Safe to eat, or gross and dangerous? It doesn't seem like too much time has gone by but then, I don't know.....

chicken and dumplings...but without the chicken

Epsilon-minus semi moron — Mon, 13 Jul 2009 22:32:01 -0800

I demand to know your best vegetarian "chicken" and dumpling recipe! My new roommate just mentioned that one of the food she misses most since becoming vegetarian is chicken and dumplings. I would like to make as close an approximation of said dish as possible. I've poked around and found a few recipes...but I'd like to get some tried and true ideas from my favorite source. Difficulty: I've never made dumplings of any sort before, so the easier on that end the better. Thank you!

How important is the sell-by date on chicken?

underwater — Sat, 11 Jul 2009 10:43:09 -0800

Is the chicken sell-by date a safety paradox? I bought $30 of organic chicken parts on Tuesday--4 1/2 days ago--and have stored it in my fridge since then. Everything I've read on the web says you need to cook or freeze raw chicken within 2 days of purchase. But the chicken sell-by date is July 14--3 days from now. How is this possible? I am refrigerating it just as the store would, so why would it by safe to eat if I bought it from the store tomorrow, but not from my fridge? The store fridge isn't THAT much colder than mine (I keep mine cold), and certainly mine is cold enough to retard bacterial growth.

Are the online guidelines just being super-conservative? Maybe the suggestion really means that you should use or freeze the chicken within 2 days after the sell-by date?

Should we feed the neighbor's chicken?

hilaryjade — Thu, 09 Jul 2009 18:05:27 -0800

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'. We don't really want to raise chickens, or roosters, or what-have-you, but the owners don't seem to care that Alfred is always in our front yard. Since the other rooster tears after him every time he goes back to their yard, we are a little concerned about where he'll find food and water.

These aren't really the kind of neighbors I want to go talk to about this -- we've had some problems relating to their birds, their lack of a coop, and our dogs. Fortunately, the dogs aren't interested in Alfred (and since they ate the neighbor's turkey eggs, long story, they have been very good). Do you think if I feed the chicken I'm crossing a line and will do damage to an already barely civil relationship?

Pet chicken

boby — Mon, 22 Jun 2009 06:16:43 -0800

Can a chicken be raised in a cage like a canary? Commercially raised chickens are confined to a small cage for their entire life. I've seen store bought setups that are outrageously expensive. Just looking for a couple fresh eggs per week.

25 and TRYING to COOK

designbyme — Wed, 17 Jun 2009 15:48:54 -0800

I'm 25 and starting to cook - What? Where do I get it? Why? I'm 25 and me and my roommate are just starting to cook on our own. Our add water and microwave days of college are over. Plus we like to have friends over sometimes, and ordering a pizza makes for a lame dinner party.

Basically this just feels like something we should be doing, it's fun to try new things and in general, it saves money!

Some things I always liked growing up:

• Big Mac 'N Cheese fan
• Anything with Cool Whip...
• Mom makes this breaded chicken that got baked...
• Love salads, been trying to broaden my horizon in terms of dressing

I also always struggle with whether to buy the brand names or the store labels. Does it make a difference?!?! What do you guys buy and why?

Anyway.... I'd love to hear your ideas. I'd love some new easy recipes, but I'm really curious about the art of grocery shopping too. Discount store? Upscale store?

Thanks in advance!! If your ideas are really good, I'll have you all over for dinner. ;)

Twin chicks?

csw — Mon, 01 Jun 2009 22:45:05 -0800

Can chickens hatch twins? I am getting a double yolk egg from my hens about once a week. If these were fertilized, and if the hen were broody, would these eggs hatch as twins - two chicks from one egg?

I suspect not...

What's the story with brown chicken livers?

markcmyers — Tue, 19 May 2009 13:42:45 -0800

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?

how safe is this chicken

a womble is an active kind of sloth — Thu, 14 May 2009 19:03:43 -0800

I just found a frozen chicken dish in the freezer that is one year out of date. So hive mind, if I microwave it thoroughly, would it be safe to eat?

Can I Eat This? If So, Got Any Recipes?

wendell — Thu, 14 May 2009 12:11:23 -0800

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? I had not yet unsealed the bag, so can it still be safely consumed, or do I just take a $5.99 loss (it was a great coupon deal)? Will refreezing it once earn the ire of Alton Brown? (I'd have to put each piece in its own little bag, since it would otherwise refreeze as one big solid block.) Or can I store it in the refrigerator with confidence? Or should I cook it all up NOW and then fridge or freeze?

But it's just me and 3 pounds of chicken, and my repertoire of recipes is not very varied, so I'd appreciate any suggestions of tasty low-fat ways to prep it that will freeze well... (allergic to peanuts, low tolerance for HOT, and just don't like mushrooms; otherwise go crazy)

Good ideas for cooking whole chickens?

handee — Sat, 09 May 2009 09:27:36 -0800

What good recipes do you have for a whole chicken? We're in a chicken co-op and get an organic bird every month, and I'm after interesting ways to cook them. Roast chicken is lovely, but I'm after a bit more variety.

A Splay That Will Live in Infamy

joelhunt — Tue, 05 May 2009 10:33:35 -0800

I want to learn to splay a chicken. I'm keen to do some of that fancy-style "splayed chicken on a grill"-type cooking, but am pretty nervous about ruining the bird in my attempt to make it flat.

Can anyone point me towards someplace on the net that has either a video or really clear pictures of how such a culinary technique is properly executed?

Bonus points for awesome recipes and/or tips, as should be the norm for any cooking technique question.

Chicken Enchiladas!

simplethings — Tue, 05 May 2009 09:44:25 -0800

Recipe filter: Can you help me find or re-create this recipe for Chicken Enchiladas? I'm a super picky eater. I love this recipe for Enchiladas because it adheres to all my self imposed dietary rules. But, now I can't find it.

Here's what I know:
-Chicken, boiled, shredded
-Corn Tortillas, lightly fried
-Chihuahua Cheese
-Sauce consists of sour cream, tomato sauce, salt, and possibly some peppers blended together. Maybe other ingredients.

There are no onions, cilantro, or diced tomatoes.

I know that I practically gave you the entire recipe right there but I want exact measurements and detailed step by step instructions. I honestly have no cooking skill whatsoever but I'm awesome at following precise directions. The terms "salt to taste" and "until it looks just right" are too vague for me and are wide open to disaster. Tell me to boil the chicken for 11 minutes and 39 seconds 88 milliseconds and to count out 178 granules of salt.
...okay, maybe not that detailed.

I've considered taking an Enchilada recipe and subbing ingredients or modifying others but I know this will lead to a mess. I don't have the mind of a chef--I can barely create a decent salad at a salad bar.

Is this recipe familiar to anyone? Or would anyone be willing to create the recipe?

Roasted crushed pecan glaze on your thighs?

Drasher — Wed, 29 Apr 2009 07:42:47 -0800

[grilling filter] A friend gave me a bottle of "Southern Pecan Pepper Glaze"... help me make the best dish with it... My wife and I went to a friend's house for dinner and I was presented with a "Rose & Ivy" brand bottle of glaze. The bottle says: "An excellent grilling and dipping sauce". The friend's birthday is soon and I would like to make a nice dish with this stuff.

I was thinking somewhere along the lines of chicken thighs with roasted crushed pecans rolled inside... I need an acid for the marinade(?)... should I use this glaze for basting while the chicken is grilling or doctor it in some way for dipping??

Please continue in this direction of if you have a better idea, go with it! (Just not way over complicated, please.)

[Ingredients: Sugar, Sweet Peppers, Vinegar, Pecans, Pectin, Scotch Bonnet Butter - 9 fl. oz (270ml) bottle]