I made a batch of delicious fried chicken last week and I've found myself enjoying it more cold than hot as I eat off the rest. Maybe it's just a novelty because I rarely have fried chicken leftover to put...
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Hi all. Does anyone know the seasoning used in the fried chicken at the night markets in Thailand. It was soooo tasty. I would like to make some — perhaps using the Scott Peacock's and Edna Lewis's Miraculously Good Fried...
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My chicken breasts need a little kick in their boneless, skinless behinds. I love them during the week because they're fast and versatile, but I'm getting tired of the same old stirfries, piccatas, paillards, and grills. What's your favorite way...
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I have been to Food Network & Emeril's site. There are 2 different ways of doing this chicken. Some are only fried & others baked and partially fried. What's the best way to wrap these guys? Toothpicks I thought. Anyone...
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I am roasting two chickens in the same roasting pan for a family dinner tomorrow night. Each of the chickens weighs a little over 3 lbs. I usually roast my chicken at 400 degrees for a little less than an...
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Hello Eaters! Yesterday I bought a whole whack of skinless chicken backs to simmer up a pot of chicken stock for the freezer. The stock turned out beautifully,(I roasted the chicken and veggies before I simmered) but I noticed that...
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I'm trying to recreate an old favorite version of General's Chicken that I remember from my student days. I've tried a few different versions that were good but not quite right, and so I'm hoping some SE-ers can help me...
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I am lightly flouring mine, then tossing them in a mixture of honey, brown sugar, soy sauce, lime juice & lime zest and baking them covered. Then about 10 minutes before they are totally finished, I pour a bit more...
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With the Superbowl coming up this is the perfect time to discuss....What part of the chicken wing do you like? The flat "wing" part or the little drummies? I personally like the wing part better and it seems I am...
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In a hurry yesterday, I poached three kind of thick boneless chicken breasts (fresh, not frozen) in a pan of water with some salt, a small chunk of onion, and some celery. I let it simmer til the insides weren't...
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