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Chicken Karaage Variations?

I've discovered I love making Chicken Karaage. It's boneless fried chicken in corn/potato starch but ready in just about an hour and has simple, straightforward steps. What kind of variations could I try out? Different flavors/marinades? Different coatings or flavored coatings? Different chunks of meat? Novel dips that pair well? Other ways to fancy it up? [more inside]
posted by The Whelk on Sep 5, 2014 - 12 answers

Tell me about the danger zone

So I got a Rotisserie chicken from Costco at lunch today. It was hot then, but traffic was bad so it got home around 1. I didn't feel like eating right away so I stuck it as is in the fridge. Just got hungry around 3 and ate some, but I was surprised the inside was still warm. I temped it and it was 80 or so still in the middle. So it was probably in the "danger zone" for at least 3 hours and wasn't even getting close to 40 degrees. [more inside]
posted by tigeri on Aug 29, 2014 - 14 answers

What are your best recipes with yogurt?

I bought 2 pounds (the smallest size I could find) of plain whole milk yogurt, not realizing that there was an almost-empty container in the fridge. So now I have all this yogurt with a best-by date of August 5. What are your favorite ways to use it? I'm especially interested in vegetarian main dishes (bonus points for using CSA-type veggies), but would also like ways to pair it with chicken or fish.
posted by lharmon on Jul 29, 2014 - 35 answers

25 pounds of thawed chicken breast. what do I do?

I have 25lbs of thawed chicken breast. I do not have a grill, but a full kitchen. What are the best ways to pre cook and store chicken for later use. I have a freezer chest for storing cooked chicken. My goal is to have prepped chicken that I can use on week nights to create quick easy meals OR to create healthy lunches. Any ideas about how to create meals with prepped chicken are a bonus.
posted by Coffee Bean on Feb 22, 2014 - 14 answers

Help Me Jazz up baked chicken breasts!

As part of developing better eating habits, my new go-to dinner has become baked chicken breast and vegetables. Now I love me some chicken, but this can get pretty boring after a while. What are some good spice mixes, rubs, or marinades that you guys use to make chicken delicious? [more inside]
posted by nickhb on Feb 2, 2014 - 26 answers

Checkin' on my chicken

I just cooked a bunch of chicken but had left it on the countertop for one hour in my 75 degree apartment (forgot while running errand). The USDA does not recommend this. Should I eat it? Specifics: they are drumsticks, had thawed overnight in the fridge but were still not totally defrosted, and were cooked for 50 minutes in the oven at 400 degrees.
posted by kettleoffish on Mar 28, 2013 - 20 answers

Chicken Phobic

I have taken the fear of salmonella to new levels. Explain to me how to cook and store chicken please! [more inside]
posted by amycup on Mar 26, 2013 - 21 answers

Chicken wings--- chinese takeout edition

How do you make the stuff? I've been searching for years trying to figure out how to recreate the flavor of the chicken wings that I'd get from the Chinese takeout/delivery place. I've tried lots of recipes online, but nothing seems to come close to the flavor.. I don't know what is it, but I can't do it. I've tried using Accent and MSG powder and it doesn't work. I've got a wide a selection of spices and easy access to aquire more spices. I also have a deep fryer and a wok for preparation. Ideas?
posted by baconandvodka on Feb 12, 2013 - 20 answers

Have norms surrounding eating chicken changed over time?

Was there ever a period in time before widespread acceptance of germ theory, or, is there a current culture where raw or undercooked chicken is an accepted part of cuisine? [more inside]
posted by codacorolla on Jan 10, 2013 - 19 answers

Slightly eggy smelling cooked then frozen chicken ok to eat?

Is cooked then frozen chicken with a mild eggy smell ok to eat? [more inside]
posted by 1024x768 on Nov 7, 2012 - 13 answers

Chicken Chunks At Home?

How can I re-create chip shop style chicken chunks at home? Specifically I am trying to re-create the kind of fried chicken chunks made at NYC's A Salt And Battery, in general I am trying to get that moist, crunchy, batter-just-pulls-away taste and texture found in fry joints. [more inside]
posted by The Whelk on May 28, 2012 - 7 answers

zombie chicken

I moved a frozen whole chicken from the freezer to the fridge on Saturday morning. It's Tuesday -- can I cook it for dinner, or do I need to chuck it? [more inside]
posted by Bebo on Apr 24, 2012 - 17 answers

A fowl odor. How do I get rid of it?

Shooting for the weirdest food question of the year -- how do I get the smell of varsol out of a chicken? [more inside]
posted by liquado on Sep 4, 2011 - 8 answers

The wonders of Kashmir.

I need a chicken kashmiri recipe, just like the restaurants. Boneless chicken in a milky creamy curry with tomatoes and peas and mango flavor. [more inside]
posted by lettuchi on Jul 29, 2011 - 12 answers

Help a novice cook

Why do I keep burning my chicken breasts? [more inside]
posted by lewedswiver on Jul 24, 2011 - 37 answers

How long will my chicken last?

I bought a hot rotisserie chicken from the deli section at the local health food store today. I took it apart and packed the light and dark meat and some of the skin into glass mason jars. I am storing these jars in my fridge. How long can I expect them to last? Can I eat the chicken from the jars 3 to 4 days from now? If I had just put the whole chicken in the fridge, would it have lasted longer? Thank you so much!
posted by skjønn on May 14, 2011 - 9 answers

Thighs: so much better than breasts.

I'm going to make broccoli risotto tonight, and I want to make chicken thighs in a way that will complement. Bring on the ideas. [more inside]
posted by nosila on May 2, 2011 - 16 answers

Can you help me find a chicken pot pie recipe from Food and Wine magazine?

I'm looking for a chicken pot pie recipe that appeared in an early '90s issue of Food and Wine magazine, but does not appear on the magazine's web site- help! [more inside]
posted by shinyj on Oct 11, 2010 - 4 answers

I hope three trays of chicken parm wasn't wasted

Food safety-filter. Was this cooked, frozen chicken breast mishandled, or am I giving in to my own hypersensitive food safety guidelines? [more inside]
posted by rachaelfaith on Jul 24, 2010 - 17 answers

Chicken Guts: is there a snack in my future?

I just got our chicken share and it came with a bag of giblets, but it came with 5 bits I don't recognize. What part of the chicken is this? [more inside]
posted by Toekneesan on Jul 4, 2010 - 24 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

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

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

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

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

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

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

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

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

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

Chicken & Waffles in NYC

Where can I get the best chicken and waffles in New York City? [more inside]
posted by ThePinkSuperhero on May 30, 2007 - 6 answers

What's the best way to keep food warm and moist for a party?

I'm making some chicken chipotle and Mexican rice for a party this Saturday. I'd like to prepare the food about an hour before people arrive, and I'm looking for the best way to keep everything warm without drying it out. (I don't have a proper chafing dish -- just a buffet set with uncovered aluminum pans and sternos underneath.)
posted by zembla3 on May 2, 2007 - 7 answers

Don't want the nice chicken to go to waste

Should I eat this cooked chicken in my fridge? 6-7 days old, and in a zip-loc. [more inside]
posted by stewiethegreat on Nov 26, 2006 - 32 answers

Chicken parasite?

Found a "worm" in a supermarket chicken! Is it fair game or foul play? [more inside]
posted by nervestaple on Jul 31, 2006 - 9 answers

Broth vs. Stock

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

Chinese shredded chicken dishes at home?

Calling all chefs: How can I "shred" raw chicken to re-create the spicy shredded chicken from my local Sichuan joints? Is it just a matter of slicing the breast into thin matchsticks? That sounds arduous and also sounds like it would produce stiff strips of chicken instead of the tender floppy shreds I'm trying to copy.
posted by CunningLinguist on Feb 26, 2006 - 19 answers

Duck, duck, frozen chicken

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 poultry?

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

Delicious Meal or Bacteria Party?

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

It Takes a Tough Man...

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

Strange birds

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

How to make southern fried chicken

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

Side Dish for Garlicky Chicken

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

Expired Chicken?

POULTRY FILTER: I bought a pound and a half of chicken last weekend. The sell-by date on the package was August 18. I usually cook all the chicken I buy before the sell-by date, but screwed up and haven't cooked one of the pieces. It's now two days past that date. Do I freeze this piece or throw it away? How do you know if chicken has gone bad? If its any help in this diagnosis: It looks and smells fine ... thank you, ask metafilter, as always, for your time and wisdom on these pressing concerns of mine! I for one would hate to throw away perfectly good chicken.
posted by Peter H on Aug 20, 2004 - 28 answers

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