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Not sure what the question really is, but here are different methods of cooking poultry that I prefer: -Baking -Frying -Roasting
vitamin c
earthware pot roasting tray
Advantages of roasting:Good quality meat and poultry is tender and succulent when roastedMeat juices from the joint are used for gravy and enhance flavourUse of both energy and oven temperature can be controlledOvens with transparent doors enable cooking to be observedAccess, adjustment and removal of items is straightforwardWhen roasting on a spit, skill and techniques can be displayed to the publicContinual basting with the meat juices gives a distinctive flavour
There are some excellent roasting dishes currently available. One of the best is made by All Clad and it retails for $199.99. Another good option is by Calphalon, it sells for $129.99.
.22 lr
200-220 degrees celsius
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To get information on different phobias for yourself the best resource would be a psychiatrist. A reading option for phobias would be medical journals from the library.
Best bet is to fry them in a pan.
It's best to test in the thigh and the breast. 175F in the thigh and 165F in the breast.
H. A. Nourse has written: 'Chicks, hatching and rearing' -- subject(s): Poultry 'Best plans of poultry houses' -- subject(s): Housing, Poultry 'The Wyandotte standard and breed book' -- subject(s): Wyandotte chicken