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.
Hi, I like making chicken pesto pasta, but major disaster today - for the first time, I wanted to cook together the c...
I have to admit, I'm a procrastinator of the highest degree. I end up letting stuff sit in the refrigerator for a few...
Today I've been binge-watching Anthony Bourdain's "Parts Unknown", including the Singapore episode. Thought I'd post ...
My wife and I had an umm disagreement the other day. I had a 6 day old roasted chicken in the fridge that I was goin...
My mother used to make something we called "faltche fish" - literally fake fish. It was made like gefilte fish but o...
Has anyone else noticed a rapid decrease in the quality of meat you get at Krogers? Over the last 5 years or so the ...
Tonight I marinated a pack of chicken breasts before grilling them. Two of the three breasts turned out perfectly coo...
Has anyone experimented with using sous vide rather than a braise for chicken? I didn't find many recipes online. I...
Am I the only person that thinks the size of chicken breast halves have gotten to be ridiculously huge? My family con...
Some people repackage it or put it a separate container... I just put it in the freezer in the store bought packagin...
Okay, my free range happy chickens are "a-layin" and I am not a scrambled eggs for breakfast person. Quiches and cus...
Use this thread to post reports on the following chapters from DINNER: CHICKEN (p. 22-61) and MEAT: PORK, BEEF, VE...
Family with kiddos and all. We rotate between buying while chicken @ the local warehouse club stores and use the bone...
are there any "fried chicken places" in Sonoma? All I can find is KFC. Would prefer Santa Rosa area, but I am certa...
A CPP is pretty much a self-contained and complete meal, is it not? It's got meat, vegetables, and with the crust, gr...
I googled this and came up with a post from the SF area boards, but nothing in LA. I just had this dish again in Sac...
I haven't been to Italy for several years, so I can't remember -- in Italy, do you ever see those dishes that are so ...
I have a huge problem. I have been making chicken/sausage gumbo for a few years. The past few times I have made it ...
My husband and I have different childhood chicken soup experiences: my mom always left the skin on the onions and co...
As a kid growing up my mother used to make C and D with just milk, butter, water, and most importantly FLUFFY Bisquic...
This feature is brought to you by our friends at Stella Artois. Le Coq Rico in New York City’s Flatiron...
