241 posts tagged with chicken.
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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I just found a frozen chicken dish in the freezer that is one year out of date.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

What chickens are these?

What are these (dishware) chickens? [more inside]
posted by nat on Dec 10, 2008 - 9 answers

Why Yellow?

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

Your favorite chicken recipe, please.

How should I cook this chicken? [more inside]
posted by longsleeves on Dec 5, 2008 - 22 answers

How to cook restaurant-style butter chicken?

How do you cook butter chicken like in Indian restaurants? [more inside]
posted by pravit on Nov 28, 2008 - 21 answers

It must be the chemical that makes you crave it fortnightly...

Fast-Food-Filter: How can I find the closest KFC restaurant that serves my childhood favorites? [more inside]
posted by QUHZK on Nov 14, 2008 - 6 answers

You think puns in *one* language are bad...

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]
posted by [ixia] on Nov 13, 2008 - 6 answers

Why the long Use By date on chicken?

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]
posted by gfrobe on Oct 27, 2008 - 5 answers

Tell me I'll die, so I can throw it away.

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

Are these eggs safe to eat?

Should-I-Eat-This-Filter: I left a half-dozen eggs on the counter yesterday... [more inside]
posted by dubold on Oct 10, 2008 - 37 answers

Double-boil chicken stock?

Boiled some stock on Monday, stock sat out for 2 days. Can I salvage it? [more inside]
posted by nitor on Oct 8, 2008 - 16 answers

Is adult chicken pox as bad as they say?

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]
posted by tittergrrl on Sep 11, 2008 - 26 answers

How can I find this wing sauce recipe?

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

Itty, bitty, teeney, tiny chicken...how does one cook this?

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]
posted by jeanmari on Jul 22, 2008 - 15 answers

Scared bird herd (flock)

Why are some birds less scared than other birds? [more inside]
posted by djstig on Jun 3, 2008 - 4 answers

Frozen chicken breasts: Treasure or poison?

Frozen chicken breasts and other frozen meats: Are they worthwhile? [more inside]
posted by ignignokt on May 29, 2008 - 27 answers

What makes raw eggs dangerous?

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]
posted by lord_yo on May 15, 2008 - 5 answers

Chicken Pot Pie in St. Louis

Where can I find the best Chicken Pot Pie in St. Louis? [more inside]
posted by grateful on Apr 28, 2008 - 1 answer

How hot is my meat?

What digital cooking thermometer do professionals use? [more inside]
posted by wordsmith on Apr 21, 2008 - 13 answers

She so loco for her pollo

Help me recreate El Pollo Loco chicken for a friend who misses it dreadfully. [more inside]
posted by purenitrous on Apr 6, 2008 - 11 answers

Best ways to prepare slabs of chicken?

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]
posted by !Jim on Mar 31, 2008 - 50 answers

Flown the coop etc.

I need egglestons chicken REAL BAD ! [more inside]
posted by sgt.serenity on Mar 14, 2008 - 1 answer

Now everybody's heard, about the bird

FoodFilter: I recall seeing on Good Eats a way to truss a chicken without using string... [more inside]
posted by zap rowsdower on Mar 5, 2008 - 7 answers

Iron Chef RavinDave

Need tips on cooking Chicken in a Crockpot. [more inside]
posted by RavinDave on Feb 25, 2008 - 23 answers

Where can I find free chicken coop plans?

Can anyone point me out some free plans for a small chicken coop? [more inside]
posted by aqueousdan on Feb 20, 2008 - 6 answers

No more rubber chicken dinners.

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]
posted by notjustfoxybrown on Jan 29, 2008 - 39 answers

Is it good?

How long can chicken be frozen and remain good (as in not dangerous) to eat? Thanks
posted by Snyder on Jan 27, 2008 - 11 answers

How do we know if food used to be better?

Were produce and meat really better in the old days? How can we be sure? [more inside]
posted by L. Fitzgerald Sjoberg on Jan 26, 2008 - 42 answers

Pimp my too-spicy chicken!

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]
posted by unixrat on Jan 9, 2008 - 20 answers

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