I'm cooking 4.5 lb of chicken in a slow cooker. I've yielded some tabasco peppers from the garden, poked holes in them with a fork, and add them to the liquid.
I am new to sous vide food. I am cooking a chicken breast. I have read that chicken requires an internal temperature of 165 degrees Fahrenheit (75 degrees Celci
I like to make chicken katsu and curry, but want to avoid eating fried food. Is there another healthier way to prepare the chicken, but that will still work wit
I want to make a homemade chicken pot pie but I would like to top it with mashed potatoes and then put a regular crust on top of that can that be done what woul
I don’t know if suet is the right term but I think i think chicken has those white bits which are referred to as suet in meat. What parts of chicken has
I previously asked a question on whether chicken contains suet and the answers was no. however if you look at his picure the tissue highlighted in red looks lik
I bought some frozen chicken cubes, defrosted them in the fridge and put them in the oven for 12+ mins. The chicken was white and the juices that ran out was cl
Last night I made some lovely chicken. However the flavour from the marinade was lacking and spotty. Some parts of the chicken (drumsticks) were quite flavourfu
I had a bash as making some home-made 'apple & blackcurrant' jam today and had reached the stage of testing to see if it had reached 'setting point'. I aske
When I carve a roast chicken, a flood of juices overwhelms the moat on the carving board and inundates the counter. This is true whether or not I rest the meat
I like to bake (roast?) whole chicken and whole ducks. I noticed that the best meat is always the meat the is closest to the bone (whether or not this meat is c
As a novice cook I am looking to perfect my approach to cleaning and disinfecting various things I use to handle raw meat such as cutlery, tongs, large knives,
Recently I have been trying to fry chicken in KFC style. I marinate the chicken for over 3 hours or more. I bread the chicken just before frying. First 2-3
So I have stumbled upon a recipe on seriouseats about double frying chicken wings in this case to get it to the most crispy buffalo wings possible. It makes me
I have watched many videos on the subject and I see it going both ways. Also, do you have to wring out all the water from the duck/chicken before adding it to t
I brought some chicken breast which was vaccum sealed in a package. It was due to expire in a weeks time (9th), but I was going to be on holiday, so therefore
I was trying to separate the bone and chicken meat to make soup when all of a sudden I see these tiny kidney bean things.literally the same size and everything
The other day I was looking for chicken steak recipes, and most of them suggested to use an oven. They mentioned particular temperatures and times. But the pr
Me and my wife are starting a business from our home kitchen. Our main dish is roasted chicken thighs with potatoes, and luckly the orders has
I read up that wet brining is not very effective to infuse aromatics (such as garlic, tumeric, cumin, galanggal, etc) into the chicken as nothing penetrate deep