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

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

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

Soak Chicken in Saltwater

“To make good crispy fried chicken, I put the pieces in a bowl of salt water in the refrigerator overnight,” comments Bonita H. from Glen St. Mary, Florida. “I take the pieces out of the water…

Read More

Testing Chicken Breasts for Doneness

When checking chicken breasts for doneness, use an instant-read thermometer. Breasts should register 170° and dark meat 180°. Start testing boneless chicken 20 minutes before the time stated in a…

Read More

Using Flavor Injectors

Fill the flavor injector with the marinade. With one hand holding the turkey leg, inject the marinate into the meat, slowly pull out the needle. Inject into several other areas of the meat.

Read More