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

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

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

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

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

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

[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

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

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

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

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

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

Ever tried cooking with Strongbow? [more inside]
posted by saraswati on Aug 12, 2007 - 16 answers

What's the best way to balance a chicken on a rotisserie? [more inside]
posted by beowulf573 on Dec 21, 2006 - 9 answers

Would you substitute chicken stock for chicken broth (or vice versa) in a recipe? How interchangable are they? [more inside]
posted by 1fish2fish on Jun 17, 2006 - 16 answers

Help me make better Indian food! [more inside]
posted by wolftrouble on Mar 12, 2006 - 14 answers

I have three pounds of frozen chicken stew meat. What should I do with it? [more inside]
posted by hamster on Feb 21, 2006 - 20 answers

Where can I learn more about the dangers of harmful bacteria in all kinds of poultry? [more inside]
posted by rorycberger on Dec 2, 2005 - 12 answers

CluelessVegetarianFilter: I've been a veg for about 6 years now. My girlfriend isn't. Normally this isn't a problem, but I'm looking to do something nice for her: Cook meat... [more inside]
posted by GilloD on Nov 16, 2005 - 23 answers

Will I get sick from eating this? In an attempt to eat healthier, I broke out the crock pot last night and filled it with raw vegetables and raw chicken, in preparation for a day of slow cooking all day today. [more inside]
posted by catfood on Sep 26, 2005 - 37 answers

Help me learn to use up a whole roast chicken. [more inside]
posted by Miko on Sep 25, 2005 - 28 answers

I want to prepare a Russian-Doll Roast. [more inside]
posted by rorycberger on Sep 8, 2005 - 23 answers

I'm looking for recipes and techniques for authentic southern fried chicken. [more inside]
posted by rorycberger on Apr 28, 2005 - 11 answers

What's a good side dish to go with the traditional "Chicken & 40 Cloves Of Garlic" recipe? (A recipe for the sidedish would be greatly appeciated too.)
posted by keswick on Dec 14, 2004 - 13 answers

How Portuguese is Piri Piri chicken? I suspect it's almost universal. [More inside.] [more inside]
posted by MiguelCardoso on Feb 26, 2004 - 2 answers