Skin-on chicken catching fire on the grill?
Whenever we try to grill skin-on chicken on the gas grill, the skin is prone to catching fire. We've grill on the lowest gas setting and watchh it closely, but it still burns. We usually grill skinless, and just recently have tried the other. Any suggestions would be appreciated!
Why do my chickens eat rocks?
Don't worry, it's necessary. Chickens need to eat sand and grit.A chicken's diet should include plenty of available grit and rocks. Not "grits," the corn-based porridge commonly served in the South, but "grit"--tiny hard granules of stone or sand. Chickens don't have teeth, so they pick up food with their beaks, swallow it, and store it in their crop. The crop is a vital organ located just beneath the neck against the breast, just to the right of center. The food is stored in the crop before passing down to the small stomach and gizzard where it is broken down and digested. When a chicken's crop is full, you'll see a bulge in the chest area.If your chickens eat only commercially processed feed, the need for grit and rocks would not be as great, as this feed is easily digested. But if they are eating any other foods, or if you feed them greens, veggies, or any other scraps, they will definitely need some grit and rocks in their diet. You can buy grit in farm stores, which usually consists of crushed granite, but if your chickens free-range, they will pick up pieces of crushed stones or tiny pebbles.
How do I cook mustard chicken?
you can marinate the chicken with salt and pepper,thym and let it rest for 15 mins ,then cook the chicken on a hot pan with medium fire(of course pan should be hot before placing chicken in because cold oil isn't good, the chicken will absorb it)remove the chicken from fire when you have braised all sides,on a plate place an absorbant paper and put your chicken on the plate with the paper to absorb the excess oil,and cover it with another absorbant tissue and let it cool down a bit for 5 mins, then take a kitchen brush and dip in mustard then coat the entire chicken with mustard , you can roast some cashew nuts or almond then crush the nuts into powder and coat the chicken with the powdered roasted nuts over the mustard like you are doing chicken nuggets, then put it on an oven tray and put it in the oven for 180 degrees until it's cooked (depends on how your chicken is half or whole) we always do that with lamb or venison meat too, we marinate the lamb meat or venison after we braised it lightly on each sides (like medium rare)we apply mustard with the brush then we put pistachios which was roasted , crushed and you can add basilic while you crush the pistachios you can mince all together then put it back in the oven to remove humidity (roast the nuts a bit more )then you apply it on the coated meat , mustard is delicious on meat and poultry you just need something to go....now if you don't want to braise your chicken , marinate with crushed clove, paprika,salt and pepper,oregano minced,cilantro minced ,onion,mustard and honey (mustard is very powerful so go lightly) but you can apply lots of honey,and finally cinnanom and bake in oven 175degrees time depends on your piece....hope i help and don't hesitate to ask anything back...now the brush we use in kitchen is cooking brush that can be used in pastry too :)
Can chicken catch on fire in the oven?
Is a frogs butt water tight? The answer is yes. All foods can catch on fire in the oven once they reach their burning point.
How can I cook frozen chicken wings?
What a great question! Typically frozen chicken wings from a grocery store’s freezer section will include directions for cooking from a frozen or thawed state. The frozen state cooking times will probably have a longer cooking time at a lower temperature. The cooking from a thawed state probably will have a shorter cooking time at a higher temperature.One note - frying a frozen chicken wing can go wrong pretty quick unless you have industrial cooking equipment with proper fire control systems. For the home cook - use the oven for frozen wings! - Trust me!The lesson here is that you can cook wings that are frozen or thawed properly. The question should be what offers the best results.First - I prefer fresh wings from the meat section - that being said - allow frozen chicken to thaw before cooking for best results. I feel like spices and seasonings work better when applied to a thawed wing baking in the oven.If you can’t wait and have to start from frozen then here’s what you do. Follow the directions on the package - which will probably be something like pre-heat oven, evenly space on a cookie or baking sheet with sides or glass baking dish… THEN about half way trough the cooking process - use your eyes - when things look thawed and start to brown… pull those suckers out and cover them with the spices or sauce you like - and then toss them back in the oven!Before the cooking process is done - yank them out again, rotate them, turn them, hit them with more spices, seasonings, or sauce, and continue baking until juices run clear and they are fully cooked.For good measure… hit them with some more sauce or toss them in honey BBQ sauce, or drizzle with your favorite sauce, sprinkle with minced peppers, minced onion, parsley, dried fruit powder… the sky is the limit!Here’s the breakdown for oven or grill. Start cooking, season or sauce, continue cooking, season or sauce, repeat, turn, rotate for even cooking, finish… enjoy!Hope this info helps - I have several recipes from my cookbooks if you want some - just yell - Thanks - Kent “The Deck Chef” Whitaker.
The chicken Dog and rice Riddle?
(Classic puzzle) A farmer returning home from the market must get across the river and return home with his three purchases, a dog, a chicken and a bag of rice. However, He must take them in his boat. He can't have more than one item with him on his boat at all times. He cannot leave the dog alone with the chicken because the dog will eat the chicken, and he cannot leave the chicken alone with the bag of grain because the chicken will eat the bag of grain. How does he get all three of his purchases back home safely?
When a barn full of livestock such a chicken or beef, catches on fire, does it smell good?
Absolutely not.First of all, just think of what’s burning at the same time — the painted wood of the barn, the manure-filled hay on the floor, the gas and oil in any equipment…it all adds up to a horrible smell.Secondly, when an animal is burned alive, that’s nothing like having its prepared meat cooked on a grill — for one thing, burning hair and feathers smell absolutely wretched.All those other aspects aside, though, think about what happens to the flesh itself. You’re not talking about meat that’s been carefully cooked to the temperature you’d like to eat it at. Imagine burning a roast, or a turkey, in the oven so badly that it burst into flame, set off the fire alarm. Do you think that would “smell good”?
How do you keep chicken moist on the grill?
Good answers all. The only thing I haven’t seen is the big difference between the light meat (breast) and the dark. It’s almost like trying to grill two different animals using the same technique. The breast meat will be dry when the thighs are done and the thighs are still undercooked when the breast is done perfectly. Cut your bird up into pieces and cook them as required heeding all the temperature advice given elsewhere. Get a digital instant -read thermometer.Also - marinating is pretty much a waste of time. The molecules of spices, herbs etc… are too large to actually penetrate the meat in any reasonable length of time. It’s only the salt in the marinade that actually contributes to juiciness in a chicken breast and salt can do that in a plain water brine or by “dry brining” the meat a few hours before it goes on the grill. Salt helps by “plumping up” the outer layer of the meat with more retained water which then slows down the drying out of this layer until the center can get done.Today’s factory bred chickens have very little fat and thus have no margin of error for the griller. They’re really more of an advanced dish. BTW: It’s interesting that in competition BBQ you will ONLY see the thighs entered for evaluation. Breasts are too finicky when there’s money on the line.
Why did my daughter's popcorn chicken catch fire in the microwave?
My daughter likes Earth's best baked popcorn chicken. Last night she put some in the microwave and immediately 3 pieces caught on fire. We took out those pieces and cooked the rest, and they were fine. Then today we had some more. Again, a few started to smoke. We took those out and cooked the rest and they were fine. I just did a test with a few other food items and they cooked fine. Both times we used the same dishes as always, there was no metal in the microwave. Any ideas?