Cooking Questions: Chicken

Browse our collection of frequently asked cooking questions for advice on preparing chicken.

Spicy Rapid Roast Chicken

Photo by cookin’mama

How do I roast a whole chicken?
For best results, set the bird on a roasting rack over a roasting pan. The chicken will cook more evenly and won’t be sitting in its own drippings, which will give you crispier skin. For easier cleanup, line the pan with aluminum foil. See our article on roasting chicken for more info.

How do I cut a whole chicken into smaller parts?
This is a terrific, economical skill to learn! Whole chicken is cheaper than buying pieces, and the leftover parts of a deboned chicken are perfect for soup stocks. Once you’ve got the hang of it, you can cut up a chicken in no time. To cut up a chicken, follow these simple step-by-step directions.

How can I prevent my chicken from being dry?
Dry and/or tough chicken is most often caused by overcooking. Recipes often give cooking times, but these are really guidelines.

A few things can affect cooking time. For example, thin pieces of meat will cook more quickly than thick. Heat settings can vary from stove to stove. And even the size and shape of the pan can affect the cooking time. The best way to avoid overcooking is to check your chicken regularly as it cooks.

How long can I keep raw or cooked chicken? What are the best storage methods?
Raw chicken should be stored in the coldest part of your refrigerator and used within 2 days. Freeze any chicken that won’t be used within 2 days.

Frozen chicken can be stored in the freezer for up to one year without sacrificing quality.

A whole cooked chicken can be kept in the refrigerator for 3 days; cut-up cooked chicken can be stored in the refrigerator for 2 days. Cooked chicken should not be left at room temperature for more than 2 hours.