Perfect Fried Chicken
Frying chicken can be as simple or complicated an undertaking as you like. Some cooks swear by soaking the chicken overnight in buttermilk--which flavors, moisturizes, and tenderizes the meat--before coating it in seasoned flour, while others ... [... more]
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Chicken Cooking Basics
Never leave raw or frozen chicken at room temperature. Raw chicken should be stored in the coldest part of your refrigerator and used within two days. Freeze any chicken that won't be used right away. You can freeze it in its store packaging, but ... [... more]
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Deboning a Chicken Breast
Happily, the process for boning a chicken breast is a very simple one: you'll master the method in no time at all! Photo tutorial for boning a chicken breast. 1. The breast might have cartilage, bone, and tendons remaining from the original ... [... more]
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Deboning a Chicken Thigh
Removing the bone from a chicken thigh is more than just a quick and easy process: it is an excellent way to cut down actual cooking time. Spend a few moments in the kitchen boning a chicken completely, and you are well on your way to a series of ... [... more]
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Cooking Questions: Chicken and Turkey
Learn how to cut up a whole chicken with step by step photos. Find tips for preparing the perfect roast turkey, including roasting times. Make the most of your holiday leftovers with this helpful and thorough advice about freezing. Roasting a ... [... more]
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Making Chicken Stock - Allrecipes
A step-by-step tutorial for making a staple in any non-vegetarian kitchen. Chicken stock is used as the base for many soups and sauces, as well as adding flavor and richness to rice dishes, stews, and pastas. A step-by-step tutorial for making ... [... more]
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Roasting Chicken
Crispy, fragrant roast chicken skin is absolutely delicious; some fans insist it's the best part of the bird. Since it contains a great deal of fat, many people remove it in order to avoid the extra calories. Whether you choose to eat it or ... [... more]
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Rotisserie Chicken Jump-starts Snazzy Meals
When a recipe calls for a whole chicken shredded into bite-sized pieces, most cooks turn the page . . . Who's going to cook a whole chicken, cool it down, pull the meat off the bone and shred it into little pieces just to get ... [... more]
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Spring Chicken Holiday Meal
You can easily pull off this dinner--even amid holiday activities and the usual weekend chores. Chicken breasts, mushrooms, asparagus, peas, rice, onions, chicken broth, lemons, eggs and cream--throw in paper towels and detergent, and it sounds ... [... more]
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Grilling Times for Chicken and Poultry
Use this chart to determine how long you should keep your chicken and poultry on the grill. Chicken and other poultry should be cooked to 180 degrees F (80 degrees C). Clear juices are not a good indicator of doneness. Depending on the age of the ... [... more]
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Soup Up Your Chicken Soup
I've got two bones to pick with homemade chicken soup: time and taste. For years I made chicken soup the standard way--by boiling a chicken with celery, carrots, onions and herbs for a few hours. After straining the broth, separating the meat, ... [... more]
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Lunch Box: Chicken Pops
There's no way kids will want to trade away this lunch because it's just too much fun to eat. They're getting delectable morsels of chicken served on little sticks, with yummy sauces for dipping--we've offered recipes for a few favorites. ... [... more]
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