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 on Jul 22, 2008 - 15 answers

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

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 on Mar 31, 2008 - 50 answers

Can severely freezer-burned chicken be "rescued"? [more inside]
posted on Jul 26, 2007 - 12 answers

I live in Ottawa, Canada. I'd like to try "chicken and waffles". How far would I have to travel? [more inside]
posted on Sep 19, 2006 - 14 answers

Help me make better Indian food! [more inside]
posted on Mar 12, 2006 - 14 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 on Feb 26, 2006 - 19 answers

I have three pounds of frozen chicken stew meat. What should I do with it? [more inside]
posted on Feb 21, 2006 - 20 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 on Dec 14, 2004 - 13 answers