Fast Food

Chick-fil-A Officially Launches KEY LIME Frosted Drink Nationwide

Photo Courtesy of Chick-fil-A

Last October, it was discovered that Chick-fil-A restaurants were testing a Key Lime Pie-flavored drink in the Austin, TX, area. A take on the popularized Florida dessert, the beverage was met with a pretty positive reception from customers. So much so that it’s becoming official.

Chick-fil-A has just announced that the Frosted Key Lime will be making a national release beginning Monday, March 18.

A hand-spun combination of the chain’s vanilla IceDream, Lemonade, and a natural sugar-free lime flavoring, the beverage will be sold in stores across the country.

Fans of Key Lime, just be sure to savor this slowly. Brain freeze is no joke.

If you’re hoping to get your hands on this frosted beverage, make sure to hustle. The limited-time drink will be available through May 25 or while supplies last.

Grocery Opinion

Here’s Where to Buy the Best Grocery Store Rotisserie Chicken

Photo: Shutterstock // Anton Watman

Ever since rotisserie chicken emerged as a supermarket staple in the 1990s, it’s been the definition of “easy weeknight dinner.” You can have one of these savory, freshly-roasted wonders on the table within minutes of coming home, or easily slice or shred the meat for a recipe that stars rotisserie chicken. It’s all good—but some supermarket spit-roasters are even better than others!

Our Top 5 Rotisserie Chickens

1. Costco

In a close race, Costco has the best grocery store rotisserie chicken. It’s popular, too—they sold 87 million chickens in 2017! Not only are Costco spit-roasters bigger than all the others (on average, they weigh in at 3 lbs, whereas rivals weigh in at 2 lbs, according to a Wall Street Journal report), they’re super juicy and flavorful and the price is hard to beat at $4.99 per bird. In taste tests, Costco consistently beats out its national rivals.

Here’s the secret to success for Costco’s chicken.

2. Sprouts Farmers Market

Sprouts has locations in 20 states around the country, and if you’re in one of those states, you might want to give their rotisserie chicken a try! Not all taste-tests put Sprouts on top, but Sprouts spit-roasters tend to receive shout-outs for their reliable goodness. The price varies from location to location, but it’s typically higher than Costco and lower than Whole Foods.

3. Safeway

“A touch of sweetness, a hint of orange and a heavy dose of salt make this perfectly roasted bird a nice pick for those in the mood for chicken with a twist,” is how California’s Mercury News, described the spit-roasted chicken at Safeway. The chain has stores in more than 20 states across the US. Like Sprouts, the price varies by location and is higher than Costco but lower than Whole Foods.

Have these rotisserie chicken dinners ready in 20 minutes—or less!

4. Stop & Shop

With 400 locations in the Northeast, Stop & Shop makes some really fine rotisserie chicken, and the lemon pepper variety is in constant rotation at my house. It’s super-juicy (in fact, I often cook it for another 20 minutes or so to eliminate some of the juices!), the skin is delectable (especially when I cook it for those extra 20 minutes) and there’s never a shred of meat left by the time my college-age sons get through with it.

5. Walmart

Walmart is an absolute favorite—for some people. I know at least one blogger who has it in her weekly rotation because of its great taste, tenderness, overall moistness and excellent pricepoint. (You can’t beat Costco’s price of $4.99 but Walmart’s is only slightly higher per ounce.) Not all the rotisserie chicken reviewers agree, but it certainly seems worth a shot.

You might be surprised by what else you can pick up at Walmart! Check out these 10 gorgeous kitchen items.

Honorable Mention: Whole Foods

We’re going to mention Whole Foods here because it’s one of the only grocery store rotisserie chickens that’s certified organic. It’s priced at $9.99 for a less-than-3 lbs bird but it’s also highly rated by taste-testers around the country.

Hope your go-to rotisserie chicken—and your favorite grocery store—made it to the top of our list!

Related Links:

Article by Lauren Cahn from Taste of Home. View the original article here.

#foodbeast News

This Chicken Teddy Bear Is What Nightmares Are Made Of

Sometimes, you just don’t know what you’re absolutely terrified of until it’s staring at you dead in the face.

One of those things is the “chicken teddy bear,” which is literally a teddy bear made out of raw chicken pieces that were oh-so-delicately and macabrely sewed together by its creator, “Maggie from Metairie” in New Orleans.

Advertised on Facebook Marketplace by Maggie as a “great family activity,” this foul fowl is also allegedly “edible and can be cooked.” Although the ad is now removed from Facebook, the chicken bear was initially priced at $35, or $25 if you provided your own chicken. Maggie had also offered to make clothes for your chicken bear, possibly at an additional cost.

Of course, The Internet jumped on the chance to express their genuine fear and disgust of the chicken bear as soon as it went viral:


So what makes this bear so incredibly unnerving? Possibly because all the sewing is so reminiscent of horror films like Silence of the Lambs, Tusk, or even The Human Centipede. Or maybe because it’s just an absolute mess of a salmonella outbreak just waiting to happen.

It’s highly questionable if this ad was genuine to begin with, but one can’t help but wonder what this nightmare bear would have look like once fully cooked.

Either way, we’ll pass.

Fast Food

Chick-fil-A Is Testing Meal Prep Kits You Can Buy At The Drive-Thru

There was a time in college where all my meals were pretty much fast food. I’d pick up a large breakfast at the drive-thru before class, save some for lunch, and swing back on my way home for a dinner sandwich.

While I stopped eating fast food morning, noon, and night, I always wondered if there was anything quite as convenient as ordering your meals through a drive-thru window.

Harkening back to my college years, Chick-fil-A has announced that it will be testing Mealtime Kits in their hometown of Atlanta, GA, in late August.

The Mealtime Kits are designed to let Chick-fil-A customers cook at home using pre-portioned ingredients that they can order right at the fast food chain’s drive-thru menu.

As of now, there are five different kit recipes being tested in Atlanta that were developed by Chick-Fil-A chef and restauranteur Stuart Tracy. These include Chicken Parmesan, Chicken Enchiladas, Dijon Chicken, Pan Roasted Chicken, and Chicken Flatbread. Sure, it’s not quite their fast food menu, but the star is their pre-marinated chicken. A single kit feeds two people and costs $15.89.

Guests can order the Mealtime Kits at 150 Atlanta Chick-fil-A restaurants beginning Aug. 27. There’s no advance notice or subscription required to pick up your meal kits. Once you have them, all you have to do is follow the recipe card and you can prep a meal in about half an hour.

Not bad.

If successful, expect to see more cities rolling out the meal prep kits.

Fingers crossed, we see Chick-fil-A try to tackle breakfast meal-preps, too, and cover every meal of the day.


Animals Hacks Recipes

The Secret Technique For Perfectly Grilled Chicken

Photo: Taste of Home

Ever come across a cooking term that leaves you reaching for the dictionary? I know I have countless times-especially when I’m rifling through the pages of my mother’s vintage cookbooks. The latest technique that left me stumped was when a recipe asked me to “spatchcock the bird.” I practically dropped my book. Spatch-what a bird?

Thankfully, experts in the Taste of Home Test Kitchen are here to clarify. To spatchcock-or to butterfly-a bird is to remove the backbone of a whole bird and lay it flat to cook. You can spatchcock practically any bird; think chickens, turkeys, Cornish game hens and even pigeons! Our resident food editor James Schend explains that this funny-sounding technique is one of the best ways to cook a bird. Looking for dinner right now? We’ve got 99 chicken dinners waiting for you.

Why Spatchcock?

It’s quick. Because the bird is flattened, the cooking time is cut almost in half.

The bird cooks evenly. With a whole bird, the breast meat often dries out before the dark meat is done. By flattening the chicken, the legs and thighs (dark meat) will be more exposed to the heat and cook in the same time as the breast.

The skin gets nice and crispy. Since the whole bird is equally exposed to heat, every inch of its skin will evenly brown and develop that crave-worthy crispiness.

Convinced? Me too. Follow along as the Test Kitchen walks us through the easy steps for how to spatchcock chicken, then grill it up for maximum juiciness.

How to Spatchcock Chicken

You’ll Need:

1 broiler/fryer chicken (3 to 4 pounds)

Glaze of choice (optional)*

* While a glaze isn’t mandatory for mastering this technique, we recommend brushing it onto your bird as it cooks. This will give it that mouthwatering flavor that keeps friends and family coming back for more.


Kitchen shears

Here’s how to make our favorite glaze

In a small saucepan, bring 1 cup white wine to a boil; cook 3-4 minutes or until wine is reduced by half. Stir in 1 cup apricot preserves and 1 tablespoon stone-ground mustard. Set aside for grilling.

Step 1: Cut along the side of the backbone

Raw chicken belly down on a white cutting board being opened with a pair of kitchen shears

Place the whole chicken on a cutting board with the breast-side down. Locate the backbone along the center of the chicken. Starting at the tail (or pope’s nose), use a sharp pair of kitchen shears to cut alongside the spine. Try to cut as close as you can to the backbone so you don’t risk cutting any other joints. You may feel a little resistance as you cut through certain rib bones of the bird-in this case, press down on the shears with both hands.

Test Kitchen tip: If you’re right-handed, it’s easier to cut along the right side of the backbone. If you’re a lefty, the left side of the chicken is your best bet.

Step 2: Remove backbone

After the first cut, another was done on the opposite side to allow the person to remove the backbone with their hand

Rotate chicken 180° so that the uncut side is closer to your dominant hand. Cut along the bone again and remove the backbone from the chicken.

Test Kitchen tip: Don’t throw away that backbone! Place it in a resealable plastic bag and save it in the freezer for your next batch of homemade chicken stock.

Step 3: Flatten

Person with one hand over the other pressing down down on the breast of the raw chicken

Back to the bird: Flip it over so that the breast side is facing upward. With two hands (and a little bit of hulk-strength), press down firmly on the center of the bird until you hear a crack. This is the wishbone breaking! Voila. Your bird is successfully spatchcocked.

Step 4:Make a few last-minute adjustments

Person holding the right wing of the bird to carefully tuck underneath its breast

Hold up, we’re not quite ready to cook just yet. See how those wings are splayed out? Give them a quick twist and tuck them underneath the body of the bird.

Test Kitchen tip: This helps keep the wingtips from burning and allows your bird to lie nice and flat.

Sprinkle the skin with kosher salt and pepper, and your chicken is good to go!

Step 5: Get cooking

A spatchcocked chicken belly-up on a grill with seasonings sprinkled on it and being held by a pair of metal tongs

You can cook spatchcocked chicken a number of ways, but when the weather’s nice, we prefer to grill ours outdoors. To prepare your grill, fire it up to indirect medium heat and grease the rack with a little oil.

Test Kitchen tip: We prefer to use hardwood charcoal for a rich, wood-fired flavor.

Let’s grill! Place the chicken skin-side down over direct heat. Cover and let cook for 10-15 minutes. Take a peek. The bird should look nicely charred. However, keep a careful eye on the grill. Any fat that drips from the bird can cause the fire to flare-up.

Spatchcocked chicken with black grill marks on its breast laying on a charcoal grillSpatchcocked chicken with black grill marks on its breast laying on a charcoal grill as a person brushes glaze over it

Next, turn the chicken over (skin-side up) and move it over to indirect heat. Grill for about 30 minutes longer. If you’ve got a glaze ready, brush the glaze onto its skin to baste. A silicone brush works well for this. Repeat occasionally as your bird cooks.

Test Kitchen tip: If some of the bird is still hanging over the open flame, don’t sweat it. The bones on the underside of the chicken will help to insulate the meat, keeping it from over-cooking. Just be sure to keep rotating it around so that a single side doesn’t get scorched.

Step 7: Check for doneness

A cooked spatchcocked chicken on a baking sheet having its temperature checked by a red thermometer that reads '172'

Use a thermometer to tell if the chicken is ready. The thigh should read between 170-175°. Using a pair of long-handled tongs, carefully remove the bird from the grill. Be sure not to pierce the skin or you’ll lose the bird’s tender juiciness.

Test Kitchen tip: While it’s safe to eat poultry once the meat has reached 165°, we prefer the flavor and texture of the thigh and leg meat when it’s cooked between 170-175°. Learn more about food safe cooking temperatures, here.

Let the bird rest for at least 10 minutes before serving. The chicken needs to sit in order for the juices to lock into the meat. Don’t fret: even after 10 minutes, it’ll still be plenty warm enough to serve!

Too cold to grill?

Alternatively, you can roast spatchcocked chicken in the oven. Place it on a roasting rack-or set it on top of a bed of veggies in a shallow baking pan. No need to flip. Just pop it in a 375° oven, breast-side up, until a thermometer reads 170° in its meatiest portion and 175° in the thigh. For more details, check out our step-by-step guide for how to roast chicken.

Related Links:

50 Secret Recipes for Classic Diner Foods

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10 Common Mistakes Everyone Makes When Brewing Coffee 

Article by Nicole Doster and James Schend for Taste of Home. View the original article here


The Fool Proof Cheat Sheet To Properly Grill Meats [INFOGRAPHIC]

For the inexperienced, grilling can be a little overwhelming if you’re not familiar with the proper temperatures for meat.

If you don’t have all those years of barbecuing expertise, scrolling through your phone can be pretty cumbersome in front of a hot grill.

Column Five created a comprehensive cheat meat sheet for aspiring grill cooks to hack their barbecue and know exactly when to take their meat off the, for lack of a better word that doesn’t rhyme, heat.

The graphic covers all the most popular proteins (chicken, beef, pork, seafood) as well as vegetables, illustrating the precise cooking times and whether they should be over direct or indirect heat.

Photo: Krzysztof Puszczyński | StockSnap

Each protein even highlights the different cuts of meats including skirt steaks, chicken breasts, pork chops, scallops.

Check out the infographic below. While you do that, I’ll probably be pre-heating my grill and rummaging through my fridge for something to cook.

Hacks Recipes

This Secret Technique is the Key to Tender, Juicy Stir-Fry Chicken

Boiled chicken breast in a pan on the sievePhoto: Shutterstock / artcomedy

Whether it’s mastering fluffy rice or the perfectly balanced sweet-and-sour sauce, it’s tricky to recreate favorite Chinese restaurant dishes in your own kitchen. (Though, these takeout copycat recipes definitely come close!) In particular, the soft, melt-in-your-mouth texture of a chicken stir-fry just doesn’t taste the same at home. So what’s the secret?

Velveting chicken. In the cooking world, the term velveting means to “pass through” hot oil or hot water for a brief period of cooking time. It’s a popular Chinese technique that is used to lock in the meat’s juices and keep it moist and tender. And good news, this technique can be used on any type of meat. (Velvet pork chops, anyone?) Velveting may be a restaurant secret, but this cooking technique is so easy any home cook can master it with ease.

How to Make Perfect Velvet Chicken

You’ll Need

1 egg white, beaten
1 tablespoon soy sauce
1 teaspoon cornstarch
1/8 teaspoon white pepper
1 pound boneless skinless chicken breasts, cut into 1-inch pieces


Resealable plastic bag

Step 1: Prep the chicken

To get started, cut the chicken into thin slices or 1-inch pieces.

Here are the 8 biggest mistakes home cooks make with raw chicken.

Step 2: Get mixing

In a small bowl, beat the egg white. Then combine the egg white, soy sauce and cornstarch into a large resealable plastic bag. Give it a gentle shake to combine.

Pro tip: Alternatively, you can use red wine vinegar to replace the soy sauce in the mixture.

Step 3: Coat the chicken and let it sit

Add the chicken to the bag, seal it up and turn to coat. Eye it to make sure every inch of the chicken is thoroughly covered. Then, pop the chicken into the fridge for at least 30 minutes.

Step 4: Poach it

When the chicken is done marinating in it’s eggy, soy-sauce mixture, it’s time to get cooking. Bring a pot of salted water to a boil. Carefully drop in the chicken and cook for about 3 minutes until the chicken is just cooked through. (The meat should turn from pink to a milky white.) Carefully strain the chicken using a slotted spoon and transfer to a plate lined with paper towels to dry.

Psst! Learn how to poach chicken perfectly with expert advice from our Test Kitchen.

Step 5: Fry, fry, fry.

Get stir-fryin’! Once you chicken is completely dry, dump it into your favorite stir-fry recipe. Despite the extra steps, you’ll find that velveting chicken is completely worth it. It means juicier, more flavorful chicken in every bite.

But don’t stop there. That juicy velvet chicken is perfect for incorporating into other dishes, too. Try it in quesadillas, casseroles, chilis—and our 100 other recipes put leftover chicken to work!

Article by Laura Denby from Taste of Home.

Fast Food

Del Taco Revamps Buck and Under Menu, Includes New Chicken Taco

Next year, expect some of your favorite fast food chains to bring back their value menus. Hungry patrons looking to alleviate the stress on their wallets after the holiday season will be pleased to hear another popular chain will relaunch its dollar menu.

Del Taco has now announced that they will be joining McDonald’s, Taco Bell, and Jack In The Box, by revamping their Buck and Under Menu.

This lineup includes items like breakfast rollers, breakfast tacos, bean and cheese dip, quesadillas, burritos, and tacos.

The newest addition to the Buck and Under menu is Del Taco’s Salsa Chicken Taco. Priced at $1, the taco features grilled chicken, roasted chile salsa, lettuce, and tomatoes wrapped in a warm flour tortilla.

Looks like we’ll be very cozy with this menu after the holidays.

Customers can find the new Buck and Under Menu at Del Taco locations nationwide beginning Dec. 28, 2017.