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…

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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…

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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.

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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…

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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…

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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…

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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

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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,…

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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…

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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.


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Removing Chicken Skin

When I need to take the skin off chicken, I use a paper towel to grip it. It comes off in a breeze. —Edna I., Graham, North Carolina

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Removing the Can from Grilled Chicken

The trickiest part of can cooking is removing the chicken from the grill. Carefully slide a wide grilling spatula under the can while grasping the chicken with tongs.
Remember, the liquid in…

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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…

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Stuffing Poultry

If you don’t plan to stuff a whole chicken or turkey, place 1 to 2 cups total of chopped celery, carrot and onion into the cavity. These veggies will add some flavor to the pan juices. Discard…

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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…

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Tips for Freezing Leftover Poultry

To freeze leftover cooked poultry, slice or cube the meat. Freeze in serving- or recipe-size portions in airtight containers, heavy-duty freezer bags or heavy-duty foil. For maximum flavor and…

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Tips for Refrigerating Cooked Poultry

Serve poultry immediately after it's cooked to the proper temperature. Do not let cooked poultry stand at room temperature longer than 2 hours.

Always remove stuffing before carving the…

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Tips for Roasting Duckling and Geese

Ducklings and geese have more fat than other poultry. To remove the fat, prick the skin with a sharp tined fork before roasting to allow the fat to drain.

With a baster, remove and discard…

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Turkey and Stuffing Tips

ANY DRESSING can be used to stuff a turkey. For food safety reasons, review these pointers before cooking your Thanksgiving turkey and stuffing.

Use egg substitute in place of eggs for…

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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.

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