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Poultry

43 Helpful Cooking Tips

Published: June 2018
How to Trim Boneless, Skinless Chicken Breasts
What does it mean when a recipe calls for “boneless, skinless chicken breast, trimmed”? Aren’t boneless breasts already pretty clean?
Published: September 2017
Cooking in an Oven Bag: What You Need to Know
Cooking turkey in an oven bag can result in moist meat and perfectly browned skin. Here's what you need to know to use one successfully.
Published: August 2017
How To Brine Chicken in Advance
Can you brine boneless chicken breasts, take them out of the brine, and refrigerate them the day before cooking them?
Published: February 2017
Ground Turkey vs. Ground Turkey Breast
Can “ground turkey breast” be used in recipes that call for “ground turkey”?
Published: October 2016
Getting Skin-Deep
Can you brine a frozen turkey while it thaws to kill two birds with one stone?
Published: October 2016
Bundt Pan Chicken
Are there benefits to cooking chicken in a bundt pan, or is it just a gimmick?
Published: February 2016
Natural vs. Organic Chicken
What does chicken labeled “natural,” mean? Is it the same as “organic”?
Published: February 2015
Why You Shouldn't Skip Resting Meat (Your Roast Won't Get Cold, Either)
If you let a roasted chicken rest for 15 to 20 minutes after it comes out of the oven, will it be too cold to serve?
Published: December 2013
Can You Freeze Marinated, Uncooked, Boneless Chicken Breasts?
When freezing boneless chicken breasts, can a marinade be added so the meat is ready to cook when it thaws?
Published: December 2013
Price Shopping: Whole Chickens vs. Chicken Parts
Whole chickens cost less per pound than parts but there’s waste. Is it cheaper to buy whole chickens and break them down yourself?
Published: October 2013
Selecting a Beer for Beer Can Chicken
When making beer can chicken, does it matter what kind of beer you use?
Published: August 2013
Making Stock from a Grilled or Smoked Whole Chicken
If you find yourself with a leftover grilled chicken carcass, can it be put to use by making stock?
Published: April 2013
Brine to Chicken Ratios
When brining chicken breasts, should you change the brine recipe if you add extra chicken to the brine bucket?
Published: February 2013
Whole Eggs vs. Egg Whites for Breading Chicken Cutlets
When frying chicken cutlets, some use beaten whole eggs to help the bread crumbs adhere. Some recipes use egg whites. Does it make a difference?
Published: August 2012
How to Butterfly a Chicken
With a few scissor snips and a little leveling from a meat pounder, whole chickens can be quickly flattened to promote even cooking on the grill.
Published: April 2012
Dark Meat Chicken Broth
Since dark chicken meat is more flavorful than white meat, should I make broth from only dark meat?
Published: February 2011
Eating Rare Meat
Why do we eat rare beef but not rare chicken?
Published: December 2010
Sugar in Brines
What does sugar do in a brine?
Published: June 2010
Quartering a Chicken
A chef’s knife and a good pair of kitchen shears can easily handle this technique.
Published: April 2010
Adding Flavor to Roast Chicken
For the most flavorful meat, try rubbing these herb pastes under and over the skin before roasting.
Published: April 2010
Seven Steps to Perfect Roast Chicken
These seven steps are all you need for a perfect roast chicken.
Published: April 2010
Problems with Roasting Chicken
Bad roast chickens do happen to good cooks. Here is a rogue's gallery of the most common problems.
Published: February 2010
Perfect Fried Chicken
You don't have to be a Southern grandmother to know how to fry a chicken. We'll help you understand the core techniques so you too will be able to fry the perfe…
Published: February 2010
How to Avoid Overly Salty Brined Chicken
I like to brine chicken to keep it moist, but sometimes it's too salty. Why is that?
Published: February 2010
Three Common Fried Chicken Pitfalls
Don’t let these common pitfalls stand between you and a batch of perfectly fried chicken.
Published: December 2009
Cutting Up a Whole Chicken
With the right tools and technique, this seemingly difficult kitchen task is actually pretty easy.
Published: October 2009
Turkey Pepperoni
Finally, a turkey-based product we can get behind. And it’s a smart—and flavorful—choice for the calorie conscious.
Published: October 2009
Carve Turkey Like a Pro
Follow these simple steps for easy turkey carving. And remember—carve in the kitchen, not at the dinner table.
Published: October 2009
Turning the Turkey
This unusual technique adds an extra step, but the payoff is worth the effort.
Published: October 2009
Turkey 101
Although you might think a frozen bird is easier (no need to put in an order for a fresh bird from the butcher), a frozen turkey requires some planning, unless …
Published: October 2009
Building Turkey Gravy Flavor
The items in the giblets bag may look scary, but you’ll need them to develop the most flavorful turkey gravy. Just avoid using the liver.
Published: October 2009
Freezing Brined Chicken Breasts
Can you brine boneless chicken breasts, then freeze them for later?
Published: April 2007
Making a Quick Chicken Stock
By saving and freezing leftover chicken parts, you’ll have the foundation of a fast and flavorful chicken stock.
Published: February 2007
Rib Removal
What’s the best way to remove that bit of rib bone still attached to bone-in chicken breasts?
Published: October 2006
Stuffing the Bird
Here are the two quick steps to stuffing your bird.
Published: October 2006
How to Take the Temperature of Turkey
To determine your turkey’s doneness, you’ll have to take its temperature in more than one spot.