Baked Chicken Wings

After broiling chicken wings coated with sauce, I transfer the wings to a 15-in. x 10-in. x 1-in. baking pan. Then I bake them at 350° for 20-30 minutes to set the sauce, which helps eliminate…

Read more »

Chicken Breast Basics

Buying skinned and boned chicken breasts can cut up to 15 minutes off your cooking time. Save money by buying larger size packages, then rewrap individually or in family-size portions and…

Read more »

Getting Cooked Chicken

When recipes call for cubed cooked chicken, stop by the deli counter and have them cut a thick slice of cooked chicken breast sandwich meat for you to cut up at home.

Read more »

Handling Raw Poultry

When cutting raw poultry, it's important to place it on a plastic cutting board rather than wood for easier cleaning.

To avoid contamination with other foods, always wash your hands and…

Read more »

How Much Chicken?

Allow about 1/4 to 1/3 pound of boneless chicken per serving. Generally, 3/4 pound of boneless skinless chicken breasts will yield 2 cups of cubed cooked chicken. A 3-1/2-pound whole…

Read more »

Keep Prepared Chicken Wings on Hand

Chicken wings are always a hit when we entertain…but planning ahead makes it easier to prepare them. I buy whole chicken wings in bulk, cut them into three pieces, discard the wing tips and…

Read more »

Let Poultry Stand Before Carving

Whole roasted chicken will be juicier if you let it stand for about 10 minutes before carving. —Marilyn Tolbert, Cowiche, Washington

Read more »

Marinated Drumsticks

Piercing chicken drumsticks with a fork before adding them to a marinade really improves the juiciness of the chicken and maximizes the flavor of the marinade. —Jennifer Broxmeyer, Rialto,…

Read more »

Plan Ahead For An Easy Entree

After grocery shopping, repackage boneless skinless chicken beasts in freezer bags. Place the number of pieces needed for a family meal in each bag. Add your favorite marinade, then freeze...it…

Read more »

Preparing Poultry for Roasting

It is recommended to thaw frozen poultry in the refrigerator. Plan on 24 hours for every 5 pounds. For example, a 20-pound turkey will need to thaw in the refrigerator for 4 days.


Read more »

Page 1 of 2 1 2