Answering the Internet’s Most Asked Chicken Questions | America’s Test Kitchen

Stop guessing when it comes to prepping and cooking chicken. Lan Lam is here to answer frequently asked questions about chicken. Stay tuned to learn the right temperature to cook chicken, figure out why it sticks to your pan, and get advice on how to make your chicken more flavorful.

4 Ways to Keep Meat and Fish from Sticking to Your Pan:
Gauging Doneness of Chicken:
The Best Chicken Stock:
All-Purpose Chicken Stock Recipe:
Butcher Whole Chicken for Custom Parts:
Using Wet or Dry Brines with Chicken Breasts:
What is Velveting?:
Gochujang Beurre Monté Recipe:
Scallion-Ginger Relish Recipe:
Tonnato Sauce Recipe:

00:00 Intro and Pan Frying Chicken
01:24 Chicken Cooking Temperatures
02:34 Chicken Pink Juices and Safety
03:14 Chicken Stock and Bone Broth
04:14 Do You Need to Wash Raw Chicken?
05:01 Differences Between Whole Chicken and Parts
06:11 Chicken Packaging Smells and Spoilage
06:59 Chicken Brining Tips
09:16 Chicken Thigh vs Breast Cooking Temperatures
10:16 Reheating Leftover Chicken
11:06 Velveting Chicken for Stir Fry
12:26 How to Fix Bland Chicken

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At America’s Test Kitchen, we investigate every aspect of cooking—recipes, equipment, ingredients, and techniques—with a goal to empower and inspire home cooks. Since 1992, our team of 50+ cooks, editors, and culinary creatives ask a lot of questions—and do a lot of testing—so that you get dependable, delicious recipes, comprehensive guidance, and thorough and unbiased equipment and ingredient reviews. You can find us in the pages of Cook’s Illustrated magazine, on our television shows America’s Test Kitchen and Cook’s Country, in dozens of best-selling cookbooks, and via the 14,000+ recipes, reviews, and classes available on our website and app. Whether you’re in search of a great weeknight meal or an impressive dinner-party dish, we’ve done the testing to deliver reliable recipes and comprehensive cooking info to your home kitchen. Bring your curiosity, and we’ll make you a better cook.

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