I took out Frozen Perdue chicken breast on Sunday afternoon and put them in the fridge to thaw. They are each pre packaged. Today is Thursday
What's the best way to roast small chicken (500g or one pound) in the oven so its skin has enough time to get crisp? I have broiler and convection and familiar
They just seem to go together perfectly without the need to add much more to make a tasty dish. However, for some reason, it doesn't seem to a
Yellow skin in raw chicken is seen is some parts of Mexico and I was wondering if that color is obtained using dyes. I've done lots of research both online and
My wife and I have been doing a little catering and want to make our chicken and dumplings but we are not for sure how to keep the dumplings from soaking up all
I roasted a whole chicken about 40 hours ago. I separated the carcass from the meat and stored them separately. The meat smells and tastes fine but the carcass
I always fry a whole fried chicken in 12 pieces (bones removed from breast, tenderloins separated and remaining breasts cut in half) and haven't had any problem
I put a wing sauce (spicy) and seasonings (salt, pepper, Italian, paprika) on chicken tenderloins, put them in a ziploc bag and sat in the counter why I did a c
Goal Cook small strips of chicken for a stir fry, to be added to vegetables and rice later on. Background The grocery store likes to sell packs of chicken breas
For chicken, I like to marinate or bake in the oven with spices. However, whenever I get chicken for the same day to cook, I usually do not have enough time to
I have a marinade I really love for chicken that has a base of pineapple and lime juice, aromatics, and a little canola oil. There's no salt in the marinade and
I'm new to frying chicken. When I grill it, I use an instant thermometer to check the temperature and get it to an internal temp of 165. Howev
I bought some "fully cooked chicken breast strips" that are seasoned and has grill lines on them. They're quite tasty. Ingredients also include salt, potato sta
I have an accurate electric oven, but when I attempt to roast a chicken, it always seems to come out more steamed than roasted. A lot of liquid seeps out during
I'm having trouble thinly slicing chicken thighs for a recipe, I don't know if I have a tooling issue (dull chef's knife?) or it's an issue with the direction I
I don't get why slow cooking recipes recommend 4-6 hours for chicken thighs on LOW (which is 185F) when Sous Vide recipes for chicken thighs recommend only 1 ho
I usually freeze all of my meat unless I plan to use it within one day, but I was just wondering whether I could keep some raw chicken in the fridge until Thurs
I often buy full chicken in supermarkets and boil it. I noticed that its outermost breast skin part (only skin, and only that part where you would expect nipple
how do you save a bland chicken soup that's already quite thick? i made a chicken/leek/rice soup last night that has a nice thick texture but it's bland -- i de
I am having a hard time finding good, reasonably low fat precooked chicken burgers currently, presumably due to COVID; I used to buy these for reference. As suc