yes it does
It is chicken breast meat in the sesame chicken found in Chinese restaurants. Most Chinese restaurants use chicken breast meat for their dishes.
You can use either white or dark meat when preparing chicken soup. The dark meat has a little more flavor than the white meat.
Chickens are fowl. However, many people use the word "meat" to refer to any edible flesh.
this is a great question. and the answer is..............................................................................NO. their chicken nuggets are made out or chicken(if udidnt know that is MEAT)
The keel is a bone in the middle of the chicken breast. It should not be served as a meal, but is acceptable for use in the making of stock. ***** There is white meat on the keel.
To know if your chicken is cooked properly, use a meat thermometer to check that the internal temperature has reached 165F (74C). Additionally, the chicken should have clear juices and no pink meat.
There is not a complete list of restaurants that use Tyson mechanically separated chicken. One restaurant that does use the meat is McDonalds.
Muscle tissue of the bicep and the tricep. Meat is muscle tissue. Chicken is an especially good example. The dark meat on a chicken is the muscle tissue that gets the most use (legs) and the white meat gets the least use (wings and breast) because chickens run around a lot but they cannot fly. The meat is different colors because it is of different densities and gets different amounts of blood during the life of the chicken. Wild birds don't have white meat because they use all of their muscles. That is why game birds are described as having a much stronger flavor.
booty meat
You can use just about any meat to make spaghetti. Just use finely chopped up chicken or ground chicken and follow your usual spaghetti sauce recipe.
To remove the tendon from a chicken breast, use a sharp knife to carefully cut along the tendon and pull it away from the meat. Be cautious to avoid cutting into the meat itself.
The standard chicken nugget is made out of "reformed chicken" - the parts of the chicken that are not normally eaten. This type of 'meat' is extracted from the chicken carcass by a process of pulverising the chicken carcass and sieving out the bones/cartilage etc... in order to leave just the 'meat' (I use the term 'meat' very loosely here). This 'paste' is then mixed with rusk and stabilisers (such as cellulose) so that it can be shaped into a nugget. It is then breadcrumbed and fried.