1. How to get a juicy and colored, crispy roast chicken at the same time?
  2. Can I use meat that thawed when my freezer died but did not go above 45 degrees?

  3. How to smoke chicken without it coming out tough?
  4. Trouble Measuring the Temperature of Meat

  5. Applying a binder to chicken after wet marinating
  6. Is a whole chicken still safe after 5 days marinating in the fridge?

  7. how to cook boneless chicken breasts for curry?
  8. Safe to eat chicken if curd marinade starts to smell?
  9. What is the difference between a turkey and a chicken in terms of taste,look and preparation?

  10. Fry frozen chicken

  11. What is the best temperature to roast a spatchcock chicken?

  12. Homemade chicken nuggets: How to keep the breadcrumbs from falling off

  13. Is it sufficient to wash utensils, which have touched chicken, with soapy water
  14. How to stew chicken properly

  15. What is the best way to thaw chicken for use tonight?

  16. How do I accurately take a chicken thigh's temperature?

  17. Smoked a chicken and the skin came out like boot leather
  18. Is there supposed to be a difference between General Tso's and Sesame Chicken besides the seeds?

  19. Homemade Crunchy Chinese Chicken

  20. Why is my chicken all rubbery?

  21. How to imitate commercial fried chicken?

  22. What percentage of my chicken legs are bone
  23. Juice from chicken sous vide
  24. Difficulty Working with Koji

  25. Whats causing odd flavour in reheated chicken?

  26. Sous vide a whole chicken : temp/time?

  27. How to store chicken breasts for cooking

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

  30. 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?

  31. Can I tenderize my chicken before I vacuum seal it

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

  33. Forgot the crockpot lid

  34. Why did my organic chicken come out like rubber after roasting?
  35. What is the best way to cook chicken if I plan on microwaving it a few days later?
  36. What is ' chicken garlic chicken '

  37. Can you reuse marinade used with raw chicken?

  38. What is a "soup chicken"

  39. The use of chicken bones that have frost on them

  40. Is it safe to thaw chicken to have it brined and then freeze again?

  41. Is it safe to eat cooked chicken that has been out for 4 hours?
  42. What are possible substitutes for pineapple in sweet and sour pork/chicken?
  43. Should chicken be seasoned before vacuum sealing?

  44. Cause of foam in fried chicken pan?
  45. Can crockpot chicken be made with wet ranch dressing, instead of dry?

  46. Cooking chicken in microwave?

  47. What is an alternative to chicken broth for Mexican rice?

  48. What's this white strip on the top side of my boneless skinless chicken breast?

  49. Questions about battering and frying chicken

  50. Why do some say my fried chicken tastes like peanut butter?
  51. How do I make the panko bread stick to my egg-coated chicken?

  52. How long should chicken wait in eggs before applying bread crumbs?
  53. Why do globally known fast food (KFC, McDonalds, etc) mostly sell chicken?

  54. Why does cooked chicken taste different after a few days in the fridge?

  55. How to have flaky chicken breading

  56. How long should I marinate Chicken?

  57. How to make ridge structure of crispy chicken

  58. weird smelling chicken
  59. What hot sauce should I use for Buffalo wings sauce?

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

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

  63. Roasted chicken ends up only salty outside

  64. Can I safely roast a chicken for 4 to 5 hours on a low heat?

  65. Heston Blumenthal roast chicken

  66. Conflicting instructions from different sources: roasting chicken

  67. What is this colored fiber in my chicken?
  68. What are East Coast Chinese Chicken Wings marinated in?

  69. Will my food continue to cook on the warm setting?

  70. How to bake a chicken?
  71. Chicken stock quantity to substitute for 1 stock cube (knorr)?
  72. Chicken wrapper torn, meat is a little dry

  73. Can I eat chicken that was cooked, frozen, and thawed in the microwave yesterday?
  74. How long can you freeze raw chicken before it seriously affects its taste?

  75. Turkey vs Chicken broth

  76. PA style fried chicken with no breading or batter, just a thin amber color crisp coating

  77. Indian Cuisine - Atta Chicken

  78. How can I cook a full chicken with skin on it when my oven is broken?

  79. How to cut a cooked chicken, including the bones, with a cleaver?

  80. How do you make General Tso's chicken as generally found in the Eastern USA?
  81. How long before a dead chicken becomes inedible?

  82. How many calories does 8oz of de-fatted homemade chicken broth contain?
  83. Adding sauce without microwaving the chicken
  84. Chances of getting sick from reusing utensils after checking chicken doneness

  85. Is there a difference between chicken broth made with breast vs. leg meat and why?
  86. What is this froth when boiling chicken, and how do I handle it?
  87. Pan frying chicken breasts?
  88. How do you prevent chicken from sticking when searing?

  89. Already roasted chicken bought in store

  90. Used sesame oil instead of soy sauce - can I rescue marinade?
  91. How to tell if baked drumsticks are done?

  92. How to cook extremely soft chicken?

  93. I would like to make my own Chicken Stock, any suggestions?

  94. Is poultry suitable for dry aging like beef is?
  95. Why isn't it safe to eat raw chicken?
  96. Saving seasoned flour used for dredging chicken
  97. How does the way chicken is cut affect the taste (if at all)?
  98. I forgot to turn my slowcooker on overnight w/ chicken in it, can I eat it still?
  99. How can I safely re-heat a chicken pie without burning the crust?

  100. Can you leave chicken in smoker after it quits cooking to stay warm