1. thawing and cooking frozen raw chicken backs

  2. Combining chicken and vegetables in sous vide

  3. Why isn't it safe to eat raw chicken?

  4. Is it safe to prepare Chicken Tartare?

  5. Is it safe to eat chicken that sits out

  6. Boiling Chicken Breast (or any meat) before cooking to cook evenly
  7. How to stew chicken properly
  8. How to get breading to stick to chicken?

  9. Can I safely roast a chicken for 4 to 5 hours on a low heat?
  10. How can I reheat chicken without it getting rubbery or dry?
  11. Applying a binder to chicken after wet marinating
  12. Hot chicken soup takes hours to cool
  13. Green line in chicken?

  14. Why stuff a roast chicken with lemon, onion, and thyme?
  15. How do you separate whole chicken skin from the breast (for basting) without ripping it?
  16. Whole Chicken - why won't the breast cook even though thighs are done?
  17. How to Remove Excess Water from Chicken/Other Meats Prior to Cooking?
  18. Frying chicken wings all the way through
  19. What is a "soup chicken"

  20. Frozen and Unfrozen Chicken: what's the difference?
  21. Can you deep fry chicken in a 6.75qt dutch oven?
  22. Correct oven temperature for chicken tikka at home

  23. How high (height-wise) should the oil be for frying chicken?
  24. Cooking boneless skinless chicken thighs
  25. Why does this chicken recipe result in a glutinous mess?
  26. Chicken noodle soup burnt to bottom of pan

  27. Smoking whole chicken without skin

  28. Can defrosting chicken make it slimy?
  29. Is poultry suitable for dry aging like beef is?

  30. How can I get dry rub to stick to cooked chicken?
  31. What are possible substitutes for pineapple in sweet and sour pork/chicken?

  32. Can a combination of Grilling and Baking be used for Chicken?
  33. Can I freeze marinated chicken breasts?
  34. Chicken rejuvenation?
  35. Why do US chicken taste "gamey"/rancid in no time despite proper storage?

  36. Can soaking chicken meat in vinegar contribute to its taste?

  37. How do I achieve a crust like this fried chicken?

  38. How to get a juicy and colored, crispy roast chicken at the same time?

  39. Can I use meat that thawed when my freezer died but did not go above 45 degrees?

  40. How to smoke chicken without it coming out tough?

  41. Trouble Measuring the Temperature of Meat

  42. Is a whole chicken still safe after 5 days marinating in the fridge?

  43. how to cook boneless chicken breasts for curry?

  44. Safe to eat chicken if curd marinade starts to smell?

  45. What is the difference between a turkey and a chicken in terms of taste,look and preparation?
  46. Fry frozen chicken
  47. What is the best temperature to roast a spatchcock chicken?

  48. Homemade chicken nuggets: How to keep the breadcrumbs from falling off
  49. Is it sufficient to wash utensils, which have touched chicken, with soapy water
  50. What is the best way to thaw chicken for use tonight?
  51. How do I accurately take a chicken thigh's temperature?

  52. Smoked a chicken and the skin came out like boot leather

  53. Is there supposed to be a difference between General Tso's and Sesame Chicken besides the seeds?

  54. Homemade Crunchy Chinese Chicken

  55. Why is my chicken all rubbery?

  56. How to imitate commercial fried chicken?

  57. What percentage of my chicken legs are bone

  58. Juice from chicken sous vide
  59. Difficulty Working with Koji
  60. Whats causing odd flavour in reheated chicken?
  61. Sous vide a whole chicken : temp/time?

  62. How to store chicken breasts for cooking

  63. How long is it safe to marinate meat?
  64. Why is my brining giving varied and usually poor results?

  65. Does meat/poultry keep in the fridge for just a couple of days after purchase, or a couple of days after the sell-by/use-by date?
  66. Can I tenderize my chicken before I vacuum seal it

  67. Cayenne stripes inside fried chicken strips how is it made?

  68. Forgot the crockpot lid

  69. Why did my organic chicken come out like rubber after roasting?

  70. What is the best way to cook chicken if I plan on microwaving it a few days later?
  71. What is ' chicken garlic chicken '
  72. Can you reuse marinade used with raw chicken?
  73. The use of chicken bones that have frost on them
  74. Is it safe to thaw chicken to have it brined and then freeze again?
  75. Is it safe to eat cooked chicken that has been out for 4 hours?

  76. Should chicken be seasoned before vacuum sealing?
  77. Cause of foam in fried chicken pan?

  78. Can crockpot chicken be made with wet ranch dressing, instead of dry?
  79. Cooking chicken in microwave?
  80. What is an alternative to chicken broth for Mexican rice?

  81. What's this white strip on the top side of my boneless skinless chicken breast?
  82. Questions about battering and frying chicken

  83. Why do some say my fried chicken tastes like peanut butter?
  84. How do I make the panko bread stick to my egg-coated chicken?
  85. How long should chicken wait in eggs before applying bread crumbs?
  86. Why do globally known fast food (KFC, McDonalds, etc) mostly sell chicken?
  87. Why does cooked chicken taste different after a few days in the fridge?

  88. How to have flaky chicken breading

  89. How long should I marinate Chicken?
  90. How to make ridge structure of crispy chicken
  91. weird smelling chicken

  92. What hot sauce should I use for Buffalo wings sauce?

  93. Is "until juices run clear" a valid test for poultry doneness? Why or why not?

  94. Which type of chicken to use in a recipe if called for a "hen"?
  95. Should I flip a roasting chicken in lieu of having a rotisserie?

  96. Roasted chicken ends up only salty outside
  97. Heston Blumenthal roast chicken

  98. Conflicting instructions from different sources: roasting chicken
  99. What is this colored fiber in my chicken?

  100. What are East Coast Chinese Chicken Wings marinated in?