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Chicken

Chicken is the perfect blank-canvas food, a versatile protein ready to take on any flavor you like. Get expert tips from Chowhounds on the best chicken recipes, cooking techniques, and more, plus join the conversation to share your own chicken insights.

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APRIL 2017 COTM: DINNER, reports on CHICKEN & MEAT

by pistachio peas 5 months ago

Use this thread to post reports on the following chapters from DINNER: CHICKEN (p. 22-61) and MEAT: PORK, BEEF, VE...

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pavlova commented 1 day ago

Fried Chicken ... to soak or not?

by ipsedixit 9 years ago

I've been tasked to make fried chicken for a Memorial Day gathering. I'd like to get some guidance and advice abou...

hotoynoodle commented 2 days ago

Classic Chicken Breast - need help

by mrshalf 3 days ago

What a great cooking day! After doing the long process for the Blueberry Hand Pies from King Arthur Flour (awesome!)...

mrshalf commented 3 days ago

Chicken Parmigiana, Looking To Step Up My Game

by zackly 10 days ago

So I live in suburban NYC with an Italian restaurant or deli practically on every street corner. Chicken Parmigiana i...

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zackly commented 6 days ago

Tao Tao Chicken Salad recipe desired

by santacruzfoodie 5 years ago

I love the chicken salad at Tao Tao in Mountain View, CA. Have been going there for over twenty years just for the sa...

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juju60 commented 10 days ago

Interrupt chicken brine?

by loulilah 12 days ago

Dear all, I've had a whole chicken soaking in a simple wet brine solution - a little less than 1 gallon water, 3/4c k...

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ricepad commented 12 days ago

Self-Catered Wedding - Grilling Out

by ericapatton 18 days ago

We're planning on hosting our wedding reception for 80-100 people this October at a state park group shelter, and bec...

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ricepad commented 12 days ago

Whole Roasted Chicken Takeout (NOT Portuguese!) in Toronto

by mudrubble 4 years ago

Hi Guys, Long time chowhounder here, but never posted a question. I know where to get my Churrasco fix already...

petek commented 13 days ago

Chicken Manor & their noodles- NE OH

by Camana 2 years ago

While growing up in Kent in the 80's, we used to eat frequently at the now-closed (though I think other locations may...

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ttonyd commented 14 days ago

Home Cooking Be the first to comment

What stage would I freeze this recipe in ?

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by sasha145 16 days ago

I love to eat this fresh made but have A lot of fatigue and no idea about freezing. Ideally I would like to freeze as...

Brining Chicken Wings - Need some help

by sprasad03 3 years ago

Hey guys, I had a few quick questions in regards to brining. We created a brine for chicken wings and we usually b...

sbp commented 19 days ago

Rubbery Chicken Texture?

by cellefso 2 years ago

Tonight I marinated a pack of chicken breasts before grilling them. Two of the three breasts turned out perfectly coo...

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mingus_sf commented 19 days ago

Hot Chicken (a la Prince's of Nashville)

by Sam I Am 2 years ago

Born of Prince's Hot Chicken Shack in Nashville, undoubtedly the evolution of fried chicken, no? Coupled with our ...

Dr. John commented 20 days ago

Chicken stock - purine content and gout

by AreBe 5 years ago

I'm very proud of my chicken stock. I mostly follow the instructions from Edna Lewis in The Gift of Southern Cooking....

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nedser commented 21 days ago

Fresh Direct chicken stock

by itskim914 23 days ago

I purchased fresh direct chicken stock and it came today with an 8/23 expiration date. This has me concerned because ...

Ttrockwood commented 22 days ago

Pressure cook chicken before grilling...YUM

by riverwalk 8 years ago

We tried pressure cooking our bone-in chicken pieces before grilling on the charcoal grill, and wow! It's so much be...

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saultite commented 22 days ago

simple chicken livers recipe (not pate) - pan frying

by timpani_mimi 5 years ago

can everyone share their favourite pan-fried chicken livers recipe? i'm looking for something simple. any style (ch...

hill food commented 22 days ago

fried chicken/sonoma

by pinotho 5 years ago

are there any "fried chicken places" in Sonoma? All I can find is KFC. Would prefer Santa Rosa area, but I am certa...

Melanie Wong commented 22 days ago

Uh oh... did I over marinate?

by ceej2008 28 days ago

I prepared chicken breasts with a Jamaican Jerk Paste (commercially made) and put them in the fridge to marinate. We ...

Motosport commented 27 days ago

Articles on Chicken