exactly the same as before you noodle
you have to cut the leg back.
That all depends on the weight of the live chicken. A dead bird does not begin to lose weight until it is eviscerated. Blood loss can slightly reduce the carcass weight. A three pound chicken running about the yard will still be three pounds if it drops dead from a heart attack.
its called Fabricating a chicken. where you take the gizards out and cut up all the chicken. Then cook it
A whole diamond is valued by its cut, clarity, carat weight and colour.
A whole chicken can be cut into the following pieces Breast Breast fillet Leg Thigh Drumstick Wing Oyster
Chicken was marketed as "whole," "cut-up and parts," or "further processed." Sales in the latter two categories rose steadily
A chicken's breast is a whole chicken breast, especially when you have a live chicken or buy a whole chicken. However, the whole chicken breast is usually cut into two halves for use in recipes and when sold in stores as a chicken breast.
When you think the chicken is ready you cut open the middle to see if there is any pinkness. Or you could just buy a ready made whole chicken from tesco's.
The question cannot be answered without knowing whether the chicken is whole or cut up, stuffed or not, and how the chicken is to be cooked: baked? roasted? oven fried?
yes the chicken you eat is real. did u know that the longest a chicken has lived with its head cut off was 15 days! imagine a headless chicken walking around for 15 whole days!
If you're cutting a whole chicken into pieces, a boning knife helps but you can use any good sharp knife.
Reheating frozen roasted chickens by cutting them up first is easier than reheating a whole chicken. If you reheat a whole chicken, it may dry out from being in the oven for so long. You can reheat cut up pieces at a high temperature for a short period of time which prevents them from drying out.