You cannot prevent the blood from exiting the chicken unless you buy kosher chicken.
You can make a chicken soup by boiling the chicken bones! Honestly!
you can make anything you think of out of chicken. Such as teriyaki chicken, or chicken leg. You sweeten it and make it yummy as you want or it some thing or it while cooking.
Cooking a chicken for 20 hours would likely make it so dry it would be inedible. Even at a very low temperature cooking that long would not be advisable.
Nope
marinate it good seasoning and low flame
Chicken is one of the worst foods for harbouring bacteria. Make sure it's fully thawed before cooking
no if you do you'll have chicken flavored pork
You can easily learn how to make chicken quesadillas by looking up a recipe online. There are several cooking websites such as CHOW, Allrecipes, and Betty Crocker which have simple step-by-step recipes for chicken quesadillas.
The internet is a good place to find recipes, but the descripions aren't always very in-depth and helpful unless you're a decent cook already. You should try watching cooking shows on either the internet or on TV to make sure you know the basics for cooking, and then you can start cooking chicken.
Its psychological. Some people are wheezy from the thought of touching a dead animal carcass. If they get sick from cooking it, maybe they're not cooking it correctly and need to find the correct cooking temperatures for that spcific type of meat.
The actual cooking time depends on the size of the chicken breasts you are barbequing and the temperature of the grill. This could be anywhere from about 5 to 10 minutes per side. The internal temperature of the chicken should be 165 degrees Fahrenheit. If you don't have a cooking thermometer at hand, you can make sure the meat is fully cooked by pressing on the meat with a cooking utensil. If the meat feels firm and no blood or juices flow out then it's cooked all the way through.
The chicken used to make the stock has released chicken fat into the stock during the cooking process, this is normal, all you need to do is skim of the fat or oil from the surface of the stock with a spoon and chuck it away. It will not harm the stock.