Chicken Meat

Figure roughly 30% of a chicken is in the bones and excess fat deposits. How much cooked chicken depends on the cooking method: roasted produces less than poached, for example, because water is usually retained with the latter method. So a 3-lb fryer yields about 2 pounds of raw chicken meat. Note that this also depends on the brand: some brands insert a great deal of water into the meat to help it keep longer, and this will cook out, leaving you less meat yield; I am told this is particularly true with larger birds, but I don't know for sure. If you buy ordinary supermarket chicken, figure that 35% or more is waste and you just might be pleasantly surprised. Fancy free-range organic chicken that comes more or less straight from the farm to you will give higher yields, but not much more than 30%.

If you're cutting a whole chicken into pieces, a boning knife helps but you can use any good sharp knife.

For vegan chicken recipe click on the link below, under 'Related links'.

There are 12 calories in one tablespoon of barbecue sauce.

because it takes less time to cook there and it is cooked too long, which you have to cook it that long if you do not want samanila poisoning. because it takes less time to cook there and it is cooked too long, which you have to cook it that long if you do not want samanila poisoning.

There are several reasons your chicken could be tough. If you accidentally purchase a stewing chicken, which are older tougher birds meant for slow cooking, and you don't stew them, they could be tough. Chicken will also turn rubbery and tough if you overcook it.

There are a couple of things you can do to try to avoid tough chicken. First, unless you will be stewing or braising the chicken, make sure you buy a younger chicken intended for frying or roasting. Second, the day before you cook the chicken, either salt it down, or soak it in a salt water solution in the refrigerator for 24 hours before cooking. Salt not only flavors the meet, it breaks down some of the protein to make it more tender, and it helps the meat to retain some of its moisture when it cooks. Third, get an insta read digital thermometer. That way you can quickly test to see if the chicken parts are cooked to the right temperture, without overcooking them.

The white juice or "goop" that comes out of chicken breasts when you cook it is protein from the meat. When chicken breasts are dissolved in water either from the meat or added during processing, protein leaks out and forms a white gel. This is common when cooking chicken breasts.

The dish is named after Zuo Zongtang (also romanized TsoTsung-t'ang), a Qing dynasty statesman and military leader, although there is no recorded connection to him nor is the dish known in Hunan, Zuo's home province.

Broiler chickens are raised for meat...and they put up with a lot of inhumane practices. They are drugged to grow at an abnormally rapid pace which affect their organs and commonly breaks their legs. They are housed in giant sheds with up to 20,000 other chickens, all living in their own waste.

Those are only a couple examples of things they go through.

Please pity these poor birds by going to www.freewebs.com/earlymorningchickens - my site, and clicking on the Chicken Abuse Page.

Also, www.kentuckyfriedcruelty.com helps prevent this torture as well.

Thanks.

* Gluten to a part of wheat so if you are allergic to wheat you are also allergic to gluten. * On the contrary. I have had allergy testing done, and I am allergic to wheat, but NOT gluten. Gluten is a protein FROM wheat/rye/barley/oats etc. I would imagine if you are like myself, you are allergic to something different in the wheat to the gluten protein. * You can be allergic or have intolerance to both. I have.

That depends on whether you mean cooked or uncooked chicken. It also depends on the weight of the chicken. For the calories in chicken by weight, please see the page links, further down this page, listed under Related Questions. Alternatively, please feel free to ask the question again and include more detail.

The First chicken e pnuggets are made from the bad parts of anImals Mostly all the fat from chickens Any way if your a kid play Moviestarplanet it's XD fun go to MOVIESTARPLANET.COM It's my game made it last. Month one million people play it so play it too

Raw chicken should only be kept refrigerated for two days. Chicken carries bacteria like salmonella which can be fatal for those with compromised immune systems.

Just a few days. Maybe 4 at the most. Keep in an airtight container to help.

White chicken meat (breast) is leaner, has more protein and less fat content than dark chicken meat. In essence it is a more healthful choice, although red chicken meat does have more iron. Still, the real question being asked here is about market pricing, which always comes back to supply and demand. Is the greater demand for white meat due to its being more healthful? This is undoubtedly a factor, but the average consumer is far more concerned with taste than healthful eating choices, so in all probability, there is more demand for white meat because people like it better. Also, there is less white meat than dark on a chicken, so less supply, although genetically modified chickens will probably soon have larger breasts, and/or white meat growing on parts of their bodies that were previously dark. Some day, meat will be grown through cell division in test tube conditions. At that time, supply will be controlled to exactly meet demand and the price of light and dark meat will be identical. And dark meat parts of the chicken contain a higher bone to meat ratio, making it less valuable, as you are paying for less meat per weight.

up to a week. Freeze the chicken to preserve the chickyness goodness. MMMBELL. If its left in the fridge the bacteria is not cold enough to die. therefore food poisoning salmonela (cant spell) is in risk of processing.

Put simply, marketing is finding out what customers want and supplying it at a profit.

The process is customer oriented. The customer will not buy an unwanted product.

The product must be provided at a profit. Profit provides the incentive to continue with the business. The potential for increased profits offers the main incentive to develop and supply a variety of products to tempt the customer.

2 and 1/2 hours

maybe if you're cooking at 100 degreed...

an 8 lb chicken will cook in 70 minutes at 350 degrees. Let stand for 10 minutes when you remove it, preferably with a foil cover.

You will have to determine whether or not it is good. If it smells like chicken and isn't slimy or discolored, then you could probably go ahead and cook it. But you will have to decide whether or not it is edible.

The nutrients can be found in meat are proteins, vitamin B and A and some vitamin D. Meat contain some cholesterol but a little cholesterol never hurt anyone. Vegetarians need to eat pulses to keep up their protein.

8 to 10 hours on low in some kind of sauce. It's best if grilled or pan fried lightly first if you can to put some color on them.

You make a lot because people love chicken and tacos.

Neither you leave it out in a semi cold enviorment. if you put it in the micro wave you chicken will turn to rubber. If you put it in the convection oven it will cook the outside and the inside will still be raw.

The type of chickens you should get depends on what kind of chickens you want. There are meat chickens that you kill and eat, layer chickens that lay eggs without a rooster and are good to eat, and there are show chickens which you can enter in state fairs and poultry shows.

The HACCP stands for Hazard Analysis and Critical Control Point. It is the needed to pass health inspection or audits. It is to promote food and healthy safety. The plan for chicken skewers would include; preventing cross contamination from the raw chicken to the vegetables and sterilization of the wood skewers