Chicken's posts - Polish uPOST

How to Turn Cheap Chicken Thighs Into a Fancy Dinner Entree

People don’t really associated chicken with indulgence but, when prepared with love and care (and lots of fat), it can be downright special. Taking a cue from duck confit, we treat these chicken thighs with the respect they deserve, first curing them and then cooking them slow and low in rendered schmaltz for an…

Use a Hair Dryer to Crisp Chicken Skin Use a Hair Dryer to Crisp Chicken Skin

Even if you don’t typically use them to dry your hair, hair dryers can be useful to have around to handle a number of different tasks. This week, New Yorker food correspondent Helen Rosner made waves on the web by sharing one more: crisping chicken skin.

Yes, You Can and Should Make Chicken Liver Mousse Yes, You Can and Should Make Chicken Liver Mousse

As a meat eating human, I always try to eat as much of any given animal as I can, even if that means removing its face from its skull. As such, I’m a big fan of offal-centric applications, particularly the surprisingly cheap and easily executed chicken liver mousse.

This Sous-Vide Terrine Belongs on Your Charcuterie Board  This Sous-Vide Terrine Belongs on Your Charcuterie Board 

I am an absolute fool for a good charcuterie board, and enjoy all of their offerings, from the super-hard salumi to the spreadable and whipped liver mousse. But there is something special about a terrine which, at its best, is a harmonious amalgamation of flavors, textures, and (of course) meats.

Two Ways to Stuff a Chicken Breast Two Ways to Stuff a Chicken Breast

Chicken breasts don’t have a particularly strong personality, but they’re a very amicable protein. No matter what flavor profile you’re going for, you can depend on the chicken breast to provide the perfect protein canvas without distracting from or clashing with bolder, more pronounced flavors. Structurally, they…

Instant Pot Buffalo Wings Are Fast, Easy, and Very Good Instant Pot Buffalo Wings Are Fast, Easy, and Very Good

My fellow Americans, the annual Final Handegg is upon us. I’m a simple, soccer-loving girl from upstate New York, and as such, I have simple tastes: this Sunday, I would like to eat my weight in Buffalo wings, ruthlessly ogle some be-Spandexed butts, and—God willing—see Tom Brady cry big, fat tears of shame on…

Maximize a Chicken's Meal Potential By Poaching it First Maximize a Chicken's Meal Potential By Poaching it First

If you read about cooking online, you’ve no doubt seen several listicles that tout the many uses of a single, humble chicken. At this point, you know what a chicken can do for you, so another overly-prescriptive, chicken-based meal plan seems unnecessary. My agenda here is very simple: the next time you buy a whole…

Try These Sweet Potato Recipes for Every Meal Try These Sweet Potato Recipes for Every Meal

Cold temperatures bring out carb cravings both sweet and savory, and the sweet potato is equipped to handle both. Not only are these babies the perfect base for all sorts of fillings, they provide a bit more flavor (and nutrients) than their paler counterparts, and can be enjoyed morning, noon, and night.

The Secret to Making Boneless Chicken Wings Is That They Aren’t (Wings) The Secret to Making Boneless Chicken Wings Is That They Aren’t (Wings)

Maybe I was naive, but I always believed boneless wings were… wings? I never gave too much thought to how they got boneless, but I’m not a butcher, so why should I worry about it? But then I came across a recipe for making boneless wings at home, and, well, I’m a little bit shook.

Rejoice, Rick & Morty Fans: Szechuan Sauce Will Be Back at McDonald's for One Day Only Rejoice, Rick & Morty Fans: Szechuan Sauce Will Be Back at McDonald's for One Day Only

If you are either a fan of Rick & Morty or a connoisseur of discontinued McNugget sauces, I have some good news for you. This Saturday, October 7th, you can finally obtain the Mulan-inspired dipping sauce. (While supplies last, obviously.)

Make Quick and Easy Pot Pies In Your Microwave Make Quick and Easy Pot Pies In Your Microwave

Welcome back to Sunday Sustenance, the column highlighting how to make delicious food with as little work as possible. September is more than halfway over and it is entirely too warm. This is the time of year I start planning roasts, meatloaves and holiday shopping, dammit. It shouldn’t be 90 degrees in Massachusetts.

Why You Should Add Vinegar to Your Chicken Stock Why You Should Add Vinegar to Your Chicken Stock

Fall is the perfect time for making chicken stock at home—you end up with a house that smells like soup and a pot full of savory broth. Whether you make your stock from fresh ingredients or saved-up scraps, one secret ingredient will help make your chicken stock extra rich and delicious.

How to Get Over Your Fear of Cooking Meat How to Get Over Your Fear of Cooking Meat

Meat is not for everyone. If you didn’t grow up in a meat-eating household, or if you’re a former vegetarian, cooking it can seem a little daunting. It is, however, not that hard to cook, but there are some common concerns people have when they first embark down the path of cooking animals.

How to Cook a Couple of Chicken Thighs in Your Instant Pot How to Cook a Couple of Chicken Thighs in Your Instant Pot

The Instant Pot is a great device for quickly cooking big pot roasts and whole chickens, but sometimes—especially if you live alone—you don’t want an entire chicken. Sometimes you just want a couple of thighs, which are arguably the best part of the chicken anyway.

Why You Should Pound Chicken Breasts Before Cooking Them Why You Should Pound Chicken Breasts Before Cooking Them

Chicken breasts are not very exciting, but they are a versatile protein with a pretty healthy image, and for that reason people tend to buy and cook a lot of them. Unfortunately, their lopsided, teardrop shape makes them a pain to cook well, and one can end up with a piece of meat that is juicy but flavorless on one…

Tell Us Your Chicken-Cooking Secrets Tell Us Your Chicken-Cooking Secrets

Hello, and welcome back to to What’s Cooking?, the weekly open thread where you get to share all of your brilliant thoughts, advice, recipes, and opinions on all things edible. This week I want to focus on the workhorse (workbird?) protein of the kitchen: the humble chicken.

How to Cook Frozen, Boneless, Skinless Chicken Breasts Without Defrosting Them How to Cook Frozen, Boneless, Skinless Chicken Breasts Without Defrosting Them

Frozen, boneless, skinless chicken breasts may not be the sexiest piece of meat on the market, but there’s no denying their convenience and affordability. Though they lack pizzazz on their own, you can jazz ‘em up without too much trouble. Honestly, my biggest chicken challenge was never getting them to taste good,…

Fry Chicken to Fast-Food Perfection Using Burger King's Color Guide Fry Chicken to Fast-Food Perfection Using Burger King's Color Guide

I adore a good chicken nugget, but there can be a fine line between “perfectly golden brown” and “burnt.” Lucky for us, some kind, sweet soul left the official Burger King “Crispy Chicken Filet Color Guide” out on a counter, and Helen Rosner of Eater was there to snap a pic.

Make Your Own Naked Chicken Chalupa Because Taco Bell Is Taking Theirs Away Make Your Own Naked Chicken Chalupa Because Taco Bell Is Taking Theirs Away

If you follow the world of stunt food, you most likely saw Taco Bell’s Naked Chicken Chalupa, a taco-like creation where the shell is made of crispy chicken, rather than the “usual” chalupa wrapping. Sadly, Taco Bell will be removing the protein-wrapped delicacy from their menus sometime in March, but don’t be sad;…

The Best Way to Season Chicken Breasts So Every Bite Is Flavorful The Best Way to Season Chicken Breasts So Every Bite Is Flavorful

For well-seasoned chicken breasts, salting the top of the skin isn’t enough; you need to get some under the skin as well. Though wiggling your fingers in between the meat and the skin can get the job done, it can be a little awkward, and Cook’s Illustrated has devised an easier, neater approach.

More Chicken's posts »

Language