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.
Born of Prince's Hot Chicken Shack in Nashville, undoubtedly the evolution of fried chicken, no? Coupled with our ...
I prepared chicken breasts with a Jamaican Jerk Paste (commercially made) and put them in the fridge to marinate. We ...
In recent years there are a number of brands. It was only Sweet Sue 20 years ago. Does anyone have any thoughts on ...
In a moment of weakness, I bought a bucket of KFC chicken. Hey, it's been a long week, and it's only Wednesday! I'm...
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...
I love chicken livers, but I am the only one that does. I can get them at a chicken chain restaurant, but they always...
Welcome to Cookbook of the Month for March 2013, which is Every Grain of Rice by Fuchsia Dunlop. Please post y...
Making Mustard Chicken Salad for the cook out tonight. I think the salt in roasting the chicken plus the salt in the ...
I had a late night last night, and the last thing I did before bed was put a whole chicken in the crock pot with vegg...
I need the scoop, is it worth the drive from the exact opposite side of 440? Compare to Dame's at all in any way? ht...
One of my winter time guilty pleasures is traditional Cantonese boneless chicken. I'm looking for the deboned thig...
Made some chicken soup after recovery from a stomach flu. Tried the toast trick (I think I read about it on the boar...
Use this thread to post your reports on recipes from SIMPLE. Please include the page number and put the recipe name...
I read a lot of conflicting information across the boards, and most posts are years old, so hopefully by reintroducin...
Anyone know where I can get boneless chicken legs in Manhattan or Westchester. Thanks!
Use this thread to post reports on the following chapters from DINNER: CHICKEN (p. 22-61) and MEAT: PORK, BEEF, VE...
I´ve learned to make indian food lately. And quite well too. We´re talking currys here with the standard sauces of...
Can you just rinse off good ones and cook them?
I put frozen chicken tenderloins (that were unfrozen from grocery store) in my fridge this morning to thaw, and then ...
Reading the thread on chicken stock, I'm curious as to how many of you make use of your chicken after stock. I do hav...
Now that the Patriots and the Falcons have made it to the big game, it’s time to start thinking about...