Is the chicken sell-by date a safety paradox? [more inside]
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]
Can a chicken be raised in a cage like a canary? [more inside]
I'm 25 and starting to cook - What? Where do I get it? Why? [more inside]
Can chickens hatch twins? [more inside]
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?
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]
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.
I want to learn to splay a chicken. [more inside]
Recipe filter: Can you help me find or re-create this recipe for Chicken Enchiladas? [more inside]
[grilling filter] A friend gave me a bottle of "Southern Pecan Pepper Glaze"... help me make the best dish with it... [more inside]
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!
Do you rinse off your chicken before cooking? [more inside]
Does anyone have a recipe for an authentic Hungarian Chicken Paprikash? [more inside]
Where can I buy chicken bones in Manhattan (or Astoria)? [more inside]
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]
Zankou Chicken in NYC? [more inside]
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?
Where can one find fried chicken livers & gizzards in west Houston? [more inside]
Can I cook a chicken with the giblet bag in? [more inside]
WineFilter: What wine would you serve with Chicken Tagine with Green Olives and Preserved Lemons? [more inside]
What are these (dishware) chickens? [more inside]
Why are baby chickens and ducks yellow, and not the colors they eventually end up being? Is there some evolutionary advantage to that coloration?
How should I cook this chicken? [more inside]
How do you cook butter chicken like in Indian restaurants? [more inside]
Fast-Food-Filter: How can I find the closest KFC restaurant that serves my childhood favorites? [more inside]
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. [more inside]
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? [more inside]
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?
Should-I-Eat-This-Filter: I left a half-dozen eggs on the counter yesterday... [more inside]
Boiled some stock on Monday, stock sat out for 2 days. Can I salvage it? [more inside]
Adult friend may be contracting chicken pox for the first time. What should be expect, and should he avoid it if he can? [more inside]
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.
In our meat share this month, we got two (adorable) but completely confusing tiny little chickens. What can I do with these things? [more inside]
Why are some birds less scared than other birds? [more inside]
Frozen chicken breasts and other frozen meats: Are they worthwhile? [more inside]
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? [more inside]
Where can I find the best Chicken Pot Pie in St. Louis? [more inside]
What digital cooking thermometer do professionals use? [more inside]
Help me recreate El Pollo Loco chicken for a friend who misses it dreadfully. [more inside]
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. [more inside]
I need egglestons chicken REAL BAD ! [more inside]
FoodFilter: I recall seeing on Good Eats a way to truss a chicken without using string... [more inside]
Need tips on cooking Chicken in a Crockpot. [more inside]
Can anyone point me out some free plans for a small chicken coop? [more inside]
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? [more inside]
How long can chicken be frozen and remain good (as in not dangerous) to eat? Thanks
Were produce and meat really better in the old days? How can we be sure? [more inside]
Following a recommended recipe, we cooked a number of chopped chicken breasts in a sauce that contained a large amount of "buffalo" sauce - you know, the hot stuff that people put on wings. After serving them we discovered that the sauce was actually the 'fire' version and the chicken was inedibly spicy-hot. We now have two pounds of fire-engine red, top-notch, ultra-buffaloed chicken breast sitting in the fridge. I'd hate to waste this much food - especially high-quality breasts like the ones we purchased. What can we do with this chicken? [more inside]