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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Use this thread to post reports on the following chapters from DINNER: CHICKEN (p. 22-61) and MEAT: PORK, BEEF, VE...
I've been tasked to make fried chicken for a Memorial Day gathering. I'd like to get some guidance and advice abou...
What a great cooking day! After doing the long process for the Blueberry Hand Pies from King Arthur Flour (awesome!)...
Welcome to Cookbook of the Month for March 2013, which is Every Grain of Rice by Fuchsia Dunlop. Please post y...
So I live in suburban NYC with an Italian restaurant or deli practically on every street corner. Chicken Parmigiana i...
I love the chicken salad at Tao Tao in Mountain View, CA. Have been going there for over twenty years just for the sa...
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...
We're planning on hosting our wedding reception for 80-100 people this October at a state park group shelter, and bec...
Hi Guys, Long time chowhounder here, but never posted a question. I know where to get my Churrasco fix already...
While growing up in Kent in the 80's, we used to eat frequently at the now-closed (though I think other locations may...
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...
Hey guys, I had a few quick questions in regards to brining. We created a brine for chicken wings and we usually b...
Tonight I marinated a pack of chicken breasts before grilling them. Two of the three breasts turned out perfectly coo...
Born of Prince's Hot Chicken Shack in Nashville, undoubtedly the evolution of fried chicken, no? Coupled with our ...
I'm very proud of my chicken stock. I mostly follow the instructions from Edna Lewis in The Gift of Southern Cooking....
I purchased fresh direct chicken stock and it came today with an 8/23 expiration date. This has me concerned because ...
We tried pressure cooking our bone-in chicken pieces before grilling on the charcoal grill, and wow! It's so much be...
can everyone share their favourite pan-fried chicken livers recipe? i'm looking for something simple. any style (ch...
are there any "fried chicken places" in Sonoma? All I can find is KFC. Would prefer Santa Rosa area, but I am certa...
I prepared chicken breasts with a Jamaican Jerk Paste (commercially made) and put them in the fridge to marinate. We ...
I've been obsessed with this salad as of late. I created this salad 2 years ago for Ruby Fresh, a...