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Use 2 cups liquid per 1 cup brown rice on the stovetop; adjust a little for grain type and cookware.

Plan on a gentle 2–3 hour stovetop simmer for balanced chicken stock; pressure and slow cookers shift the timing.

Bone-in pieces need 45–55 minutes at 350°F; boneless 25–35; thighs 35–45; roast to 165°F in the thickest spot.

Simmer chicken stock 3–4 hours for balanced flavor; 45–60 minutes makes a light pot, and 8–12 hours on low yields richer body.

Raw poultry lasts 1–2 days in the refrigerator, and cooked chicken keeps 3–4 days when held at 40°F (4°C) or colder.

Yes—thawed raw chicken keeps 1–2 days in the fridge at 40°F (4°C) or colder; cook sooner if it was thawed in water or a microwave.

Frozen chicken stays safe indefinitely at 0°F (−18°C); quality is best within months based on cut and prep.

Cheese left out of the fridge stays safe for ~2 hours (1 hour above 90°F); hard aged styles dry out and should be chilled soon after serving.

Most cakes keep 1–2 days at room temp or 3–4 days chilled; perishable fillings need the fridge within 2 hours.

Buttercream frosting stays fresh 1–2 days at cool room temp, about 1 week refrigerated, and up to 3 months frozen when stored airtight.