My vet told me that cats (and dogs) can have chicken BUT only white meat. When you bake it, don't put anything in it, no spices, just water. When all else fails this is what I feed my cats, especially if they're sick.

The name of the rooster from Chicken Little is Buck "Ace" Cluck. This is Chicken Little's father. He was a former basketball star.

The liver in a chicken is located at the base of the breastbone, taking up the entire right side of the upper abdominal cavity. The liver supplies bile to the duodenum (1st section of the small intestine) and is important in nutrient metabolism and storage. It is edible and rich in Vitamins A, B12, riboflavin and folic acid.

An average chicken fillet weighs about 100g.

Yes, Tuna or chicken is a part of a good diet. Just remove as much skin of the chicken. The best way to do with them is grilling. In such a way, you do not fat in them but the grilling takes away most of the fat. They are best used for whole wheat bread as sandwiches. Eat lots of greens so you get mush needed nutrients.

Can't say definitively. Every place uses a different recipe. Some may, though it is doubtful, make it without salt. In general, it shouldn't be excessive amounts, unless the bird was 'brined' before being put on the spit.

Chicken and chips is not bad for you- unless that is ALL that you eat, or eat too much of it. When fried, the chicken (and the chips) will contain a lot of fat- and too much fat- along with too much sodium (salt on your chips?) is not good for you. In all things- moderation.

No, it is not safe chicken every day due to fat for the human body Eating chicken every day is not bad, but you need to be cautious while choosing the right one and cooking it right too. Chicken may cause food poisoning because of salmonella, a bacterium found in poultry chicken that can cause food-borne illnesses.

Soy flour could be used as breading when frying chicken, but the results would not be the same as when using ordinary wheat or self-rising wheat flour. Soy flour has different proportions of starch, protein and fat than wheat flour, so will not produce identical results in cooking.

216

Cheese from Foster's Home of Imaginary Friends.

There are sooo many suggestions for chicken it just depends what you like. Keeping it simple - If you like garlic sprinkle with a little garlic powder or salt then if you want a little zip brush with some honey for a sweeter flavour or mustard for a more tart taste or if you really want to mix it up :) mix the honey & mustard together then brush on. I guess my favorite seasoning method is to cut up some onions and sautee them in a pan with lemon juice. I then rinse the chicken, poke it with a fork thouroughly on both sides and sprinkle some dried basil, parsley, and oregano on it (Italian Seasoning - it'll be in the SPICE asile of any supermarket... McCormick makes it, so does Celestial Seasonings) and pat it in. I add the chicken to the pan after the onions are just a little bit soft and cook it until done!

I would not freeze any meat longer than six months for best results. Freezer burn is a result of moisture and slowly dries out the product while accumulating frost in the process. Most forms of home storing unless using "cryovac" or an air tight/vacuum sealed process will result in freezer burn over time. The shorter the time frozen, the fresher it will taste. A suggestion for home freezing is to pre-marinate the meat for a few hours in the refrigerator while in the bag before placing it in the freezer. Don't freeze the product in the package you purchased it in unless it is air tight. The trays and stretch film used is thick but very porous and will induce freezer burn. Rinse all fowl before using. If the chicken comes with wrap already I usually cover it in tin foil as well to prevent freezer burn. Freezer burn will show light brown spots on the skin of the chicken. Although it won't hurt you it's best to add something that will give it a kick such as a glaze before taking it out of the oven. Chickens and other meats can be left in the freezer for up to 1 year. If it's in there 2 years it's still OK to eat, but it may be tasteless. Also, you can defrost chicken, cook it well and if you have any left over you can re-freeze it. This applies to roasts, and stews. 1 year 365 days - white meat 180 days - dark meat Dark meat has about 5-7% fat content which will turn ( white meat 2-3%)

uncooked can lost for one week to ten days in deep freezer

fried.

edible.

nom.

Nuff said.

Not enough information. If you are making a soup base, no more than 25 minutes... If you are making a beef stew with flank meat, up to 45 minutes... If you are just using stock, broth or water as the base - and using carrots, onions, celery and spices for the body, a pressure cooker will have everything ready within 30 minutes, and any longer, your carrots will turn to mush.

Ensure handwashing amongst staff. Ensure correct chopping boards are used for meat/fish/cooked meats/fruit and veg. Ensure all utensils are thoroughly washed. Surfaces should also be regularly disinfected. Check fridge and freezer are functioning at correct temperature. Anti-bac handwash/alcohol gel for staff. Make sure all dairy food and meat/fish is well within use by date and does not get left out on the side for long periods. Staff who have been ill with a stomach bug should not work for at least 48 hours from feeling well. Use of raw and undercooked eggs should be avoided, especially if the eggs are not superbly good quality. When cooking chicken, check internal temperature with a meat thermometer.

Guessing the question was meant for chicken pot pie. This food can be frozen safely for years. This is a good way to keep all cooked meats.

Kentucky Fried Chicken is a proper noun, it is the name of a specific company. Proper nouns are always capitalized.

Kfc is a chain of fast food restaurants based in Louisville, Kentucky, US.

Therefore, as it operates under a capitalist system it serves everyone who offers to pay the prices of their products, and does not limit it's services to any race, or culture.

In addition assuming any particular food is just for one race is stereotyping. not only a racist practice, but seldom accurate. You can eat there too, regardless of race, assuming you like chicken.