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Commercial Filter: They're bringing out the heat

I'm trying to find an old-ish commercial that involved a hen "pitching" to a batter during a baseball game. I believe the commercial was for beer, but I'm not certain. I can't remember the last time I saw this commercial, but I'm guessing I haven't seen it for 8 years or so (maybe more, maybe less). [more inside]
posted by parakeetdog on Jun 24, 2010 - 3 answers

Angry chicken needed. Roosters need not apply.

I have a lot of wild birds in our garden because I have five birdfeeders year round. The neighbor's cat likes staking out the birds and killing whatever he can catch. I'm thinking about getting a chicken or two to help clean up the extra bird food and possibly keep the cat out of the garden. Good idea or no? [more inside]
posted by fiercekitten on Jun 15, 2010 - 33 answers

How to cook Chinese tomato with chicken

Help me re-create a dish from a faraway restaurant: Chinese chicken with tomato. [more inside]
posted by Songdog on Apr 8, 2010 - 5 answers

Sweet and Tangy Chicken Goodness

I need help making the BBQ chicken of my dreams, instead of the watery bland chicken I usually end up with. [more inside]
posted by SweetTeaAndABiscuit on Apr 4, 2010 - 12 answers

Can anyone tell me why we say "roast chicken" instead of "roasted chicken" and then turn around and say "roasted vegetables"?

Can anyone tell me why we say "roast chicken" instead of "roasted chicken" and then turn around and say "roasted vegetables"?
posted by markcmyers on Mar 30, 2010 - 22 answers

I'm willing to pay the cost to selectively defrost

Is there any way I can freeze part of a chicken but not the rest? [more inside]
posted by ignignokt on Mar 29, 2010 - 12 answers

Lifelong vegetarian gone bad

Tips for a vegetarian eating meat for the first time. I am a lifelong vegetarian, and I am interested in trying meat for the (mostly) first time. [more inside]
posted by twiggy32 on Mar 15, 2010 - 24 answers

Can I be a chicken pox carrier?

My daughter has just has just come out in chicken pox. I had it as a kid so immune however is it still safe for me to go into the office at work? [more inside]
posted by rus on Mar 9, 2010 - 8 answers

Tinfoil and ovens

If I cover a dish in the oven, does it make it hotter? [more inside]
posted by Baby_Balrog on Feb 22, 2010 - 23 answers

Who Would Have Thought the Old Bird Had So Much Blood In Him?

I got all fired out from watching "Food Inc" and bought a chicken from one of the local farms instead of the supermarket. I'm roasting it right now, and I'm notice blood is coming out the cavity. I believe I pulled all the giblets out (no plastic bag - that was a fun discovery), and I washed it, but I've never had a chicken produce so much blood before. Is this normal? And, more importantly, can I eat this, provided I get the meat up to a safe temperature?
posted by bibliowench on Feb 3, 2010 - 15 answers

Industrial Chicken

You know that kinda mushy, dry texture to chicken breasts served by cafeterias and large-volume caterers? I want to do that on purpose. [more inside]
posted by ferociouskitty on Jan 13, 2010 - 18 answers

It's like trying to make hot chocolate without milk.

I am going to make shredded chicken enchiladas tonight. Yums. Problem is, I am going to try to do it without cheese. How can they still be delicious? [more inside]
posted by nosila on Jan 10, 2010 - 22 answers

Mmmmm, Chicken!

I was given a large smoked-meat assortment pack for Christmas (thanks Grandma!) and one item is confusing me on what to do with it: an entire smoked chicken, intact and not cut up, purchased refrigerated and shrinkwrapped in plastic. [more inside]
posted by AzraelBrown on Jan 4, 2010 - 7 answers

How can I identify this illustration of a chicken and fish?

Can anyone identify the origin of this illustration of a chicken with a fish tied to its back? [more inside]
posted by rockstar on Jan 4, 2010 - 3 answers

Salmonella for the new year?

sigh... Can I eat it? Frozen then fridge-thawed Chicken edition. Complication: power outage. [more inside]
posted by frecklefaerie on Dec 31, 2009 - 13 answers

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

How long can I safely keep steamed chicken wings in the refrigerator before baking them? [more inside]
posted by 0xFCAF on Nov 28, 2009 - 4 answers

Help me perform an expatriat culinary miracle.

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

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

After cooking a chicken stew is it safe to freeze the chicken with the bone still on?
posted by citybuddha on Nov 21, 2009 - 8 answers

Safe to cook this chicken breast?

Uncooked chicken breast has developed a small hard spot (image1, image2). Safe to bake and eat around the spot? [more inside]
posted by casaubon on Nov 16, 2009 - 14 answers

How do I remove the fat from chicken broth?

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

What do you do with leftover roast chicken?

Roasting a chicken? I'm sold! Now what? [more inside]
posted by teragram on Oct 26, 2009 - 30 answers

Dead chicken + money + cigar = ?

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

How do I go about eatting meat again?

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

Why is Chicken Different from Beef?

Why is chicken meat so much different from beef? [more inside]
posted by DMan on Sep 10, 2009 - 18 answers

Batch cooking chicken breasts?

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

What is for Dinner?

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

Is my Indian food safe three days later?

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... [more inside]
posted by mingodingo on Jul 16, 2009 - 31 answers

chicken and dumplings...but without the chicken

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

How important is the sell-by date on chicken?

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?

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

Pet chicken

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

25 and TRYING to COOK

I'm 25 and starting to cook - What? Where do I get it? Why? [more inside]
posted by designbyme on Jun 17, 2009 - 59 answers

Twin chicks?

Can chickens hatch twins? [more inside]
posted by csw on Jun 1, 2009 - 3 answers

What's the story with brown chicken livers?

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

how safe is this chicken

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

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

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

Good ideas for cooking whole chickens?

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.
posted by handee on May 9, 2009 - 29 answers

A Splay That Will Live in Infamy

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

Chicken Enchiladas!

Recipe filter: Can you help me find or re-create this recipe for Chicken Enchiladas? [more inside]
posted by simplethings on May 5, 2009 - 12 answers

Roasted crushed pecan glaze on your thighs?

[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

Why are chicken wings so differently sized?

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

You ain't gonna get sick son!

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

Chicken Paprikash recipe

Does anyone have a recipe for an authentic Hungarian Chicken Paprikash? [more inside]
posted by kochanie on Mar 31, 2009 - 9 answers

Chicken bones in NYC please

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

Egg myths

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

I'm coo coo for zankou!

Zankou Chicken in NYC? [more inside]
posted by cazoo on Feb 7, 2009 - 3 answers

I know my chicken. You got to know your chicken.

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

Fried livers & gizzards in Houston?

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

How healthy is a bag of guts?

Can I cook a chicken with the giblet bag in? [more inside]
posted by InsanePenguin on Dec 26, 2008 - 7 answers

What would Dionysus do?

WineFilter: What wine would you serve with Chicken Tagine with Green Olives and Preserved Lemons? [more inside]
posted by picklebird on Dec 11, 2008 - 20 answers

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