Why is chicken meat so much different from beef? [more inside]
posted by DMan on Sep 10, 2009 - 18 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... [more inside]
posted by mingodingo on Jul 16, 2009 - 31 answers

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? 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I just found a frozen chicken dish in the freezer that is one year out of date.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

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

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

Where can one find fried chicken livers & gizzards in west Houston? [more inside]
posted by mrbill on Jan 16, 2009 - 15 answers

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 and other frozen meats: Are they worthwhile? [more inside]
posted by ignignokt on May 29, 2008 - 27 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? [more inside]
posted by lord_yo on May 15, 2008 - 5 answers

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

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

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

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

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

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

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

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

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

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

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