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
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
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'.
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posted by hilaryjade
on Jul 9, 2009 -
15 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
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?
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posted by wendell
on May 14, 2009 -
34 answers
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
[grilling filter] A friend gave me a bottle of "Southern Pecan Pepper Glaze"... help me make the best dish with it...
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posted by Drasher
on Apr 29, 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
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.
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posted by maggieb
on Feb 22, 2009 -
25 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
Why are baby chickens and ducks yellow, and not the colors they eventually end up being? Is there some evolutionary advantage to that coloration?
posted by geekhorde
on Dec 7, 2008 -
12 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
Bahasa Indonesia speakers! My late, beloved grandmother was an expert in dreadful multi-lingual puns. Help me remember a silly joke she used to tell about roosters.
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posted by [ixia]
on Nov 13, 2008 -
6 answers
I've read that raw chicken should be kept in the refrigerator for only 2 or 3 days before using. So why is the "Use By" date on the chicken sold at my local supermarket 6 days from now?
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posted by gfrobe
on Oct 27, 2008 -
5 answers
I bought a Value Pack of chicken thighs at Safeway, like the frugal shopper I am... and then promptly left them on the kitchen counter for 3 hours, like the absent-minded bumbler I am.
Scenario: cold chicken, fairly cold kitchen (maybe 65, as the heat hadn't been on all day), sealed package, November 2nd expiration date.
I am assuming I just screwed up and wasted $9 worth of chickeny goodness. Am I right?
posted by allen8219
on Oct 21, 2008 -
23 answers
Should-I-Eat-This-Filter: I left a half-dozen eggs on the counter yesterday...
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posted by dubold
on Oct 10, 2008 -
37 answers
Boiled some stock on Monday, stock sat out for 2 days. Can I salvage it?
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posted by nitor
on Oct 8, 2008 -
16 answers
Adult friend may be contracting chicken pox for the first time. What should be expect, and should he avoid it if he can?
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posted by tittergrrl
on Sep 11, 2008 -
26 answers
There's a wing place in town called 'Just Wing'n it' that has a wing sauce called "Hot Boston" that I crave. Im posting in hopes that someone who works / worked there can tell me how to make it.
posted by Hellafiles
on Aug 18, 2008 -
6 answers
In our meat share this month, we got two (adorable) but completely confusing tiny little chickens. What can I do with these things?
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posted by jeanmari
on Jul 22, 2008 -
15 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
I've been trying to make chicken dishes that don't rely on the usual pasta or rice+sauce+chicken combination. I have not been successful. I'm looking for chicken recipes and techniques that rely less on pasta and rice, and more on imparting flavor to the chicken itself.
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posted by !Jim
on Mar 31, 2008 -
50 answers
Help me make tender chicken breasts. Mine are always rubbery, no matter how slowly I cook them. I've even tried marinating. What am I doing wrong?
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posted by notjustfoxybrown
on Jan 29, 2008 -
39 answers
