Chicken Meat

They are both "real chicken," but breaded chicken has a coating made of breading on it.

that of course, depends on the amount you eat

pretty soon Standard food safety procedures indicate that food should be refrigerated or frozen within 2 hours of having been prepared. So, eat it soon enough after cooking that leftovers can be put away within 2 hours. If you need to keep the food warm before serving it, keep it warmer than 60° C (140° F).

If you mean the Mexican dish called "mole" (pronounced molay), it's a sauce that is made from a large variety of ingredients and used on chicken, turkey, and enchiladas. There are several types of mole - green, red, black - each has a different flavor and a different list of ingredients.

A really nice Italian way is to lie them flat then slice them horizontally to form three very thin large slices. Season with salt. Heat some olive oil and butter in a frying pan and, when the butter foam subsides, quickly cook the chicken slices for only a minute or two on each side. Remove them from the pan and keep warm. Add a few splashes of your choice of lemon juice, verjuice, wine or white vermouth and a handful of finely chopped parsley to the pan and reduce slightly. Return the chicken slices to the pan, turning them in the sauce to coat, add freshly ground black pepper and warm for a few moments. Serve, spooning sauce over chicken slices. Vegetables that go well with lemon would go well with this dish, such as artichoke hearts or asparagus. A roquette salad would also be nice. Another way is to dip them in flour, then beaten egg, then breadcrumbs, then egg and breadcrumbs again, making sure they're well coated, and then to fry them over a moderate heat, turning once, until they are no longer springy to the touch. The crumb coating seals in the juices so the chicken doesn't dry out. Serve with something fresh and juicy tasting, such as fried bananas, or mango or nectarine salsa, or a luscious salad, to counteract the crisp dryness of the crumb coating.

Chicken Stock can be used effectively instead of chicken broth. You will get a similar taste.

fiish is meat. poultry is any type of bird meat.

There is no chemical formula for chicken meat in the same way there is no chemical formula for table. Chicken meat is made of muscle cells which are in themselves comprised of incredibly complex amino acids formations and chemical substances which interact but are not all bonded together.

Since the atoms which form the meat aren't each bonded together, there is no single formula to describe the meat.

There are so many ways to prepare a chicken. You can bake it, fry it, stir fry it or grill it, to name a few options. Cooking chicken on the grill brings out great flavors, whether you're grilling chicken breasts or a whole chicken. Follow these steps to learn hot to grill a chicken the eHow way! Step 1 Remove the giblets from the cavity and rinse the chicken under cold water. Pat it dry with paper towels and season inside and out with salt, pepper and 2 tablespoons minced fresh basil, cilantro, rosemary, sage, tarragon or thyme. Step 2 Prepare a bed of hot coals in a charcoal grill. Rake the coals to one side; you'll grill your chicken next to the coals, but not over them.

Alternatively, turn only one of your gas grill burners on high heat, leaving half of the grill unlit. Step 3 Brush the hot grill grate clean with a stiff wire brush. Using tongs to hold a small, clean (but expendable) towel, thinly coat the grill rack with oil. Step 4 Put the chicken breast-side-down on the unheated side of the grill. Cook, covered, for about 30 minutes, then turn it breast-side-up and continue grilling until the skin in golden brown and the meat is cooked through, about 30 more minutes. Step 5 Check for doneness by cutting into the middle of a piece of chicken. The juices should run clear when you cut into the thickest part of the piece. Step 6 Let the chicken sit about 15 minutes before carving. == Step 1 Rinse bone-in, skin-on chicken parts under cold water. Pat them dry with paper towels and season with salt and pepper. Rub the pieces lightly with a small amount of olive oil. Step 2 Prepare a bed of medium-hot coals in a charcoal grill or turn your gas grill to medium-high heat. Brush the hot grill grate clean with a stiff wire brush. Using tongs to hold a small, clean (but expendable) towel, thinly coat the grill rack with oil. Step 3 Put the chicken pieces on the grill, skin-side-down, and cook uncovered for about 30 minutes, turning several times, until the skin in golden brown and the meat is cooked through. Step 4 Brush barbecue sauce onto the chicken pieces after about 20 minutes if desired; adding it earlier will cause the chicken to burn. If you notice your barbecue-sauced chicken starting to char, move it to a cooler part of the grill. Step 5 Check for doneness by cutting into the middle of a piece of chicken. The juices should run clear when you cut into the thickest part of the piece. == * 1 (2 1/2 to 3 1/2 pound) broiler-fryer chicken * Salt and pepper * Fresh herbs * Oil for the grill * Charcoal * Chicken, herbs, olive oil * Meat Thermometer * Barbecue Grill * Grill Utensils * Chef's Knives * Wire Grill Brushes * Cutting Board

Examine the meat first and if you notice areas that are not colored or appearing the same as the rest of it you may have freezer burn. This occurs when air comes in contact with the meat for a long period of time. Also, smell the chicken and if it has any unusual odors you should not take any chances with it. It is far better to discard a piece of chicken that to fight a round of food poisoning. When freezing, try to get as much air our of the freezer bag as possible to keep meat and other products from suffering freezer burn.

Yes, it is. Please notice that any animal, mast have Shehita, (which is a the correct way to kill an animal according to Judaism) before eating. Chicken is a species of bird which, when properly slaughtered, inspected, and prepared, is a kosher food.

(Are you familiar with one of the timeless stereotypes popularly associated with Jews called "chicken soup" ?)

If it is ground chicken 165° F. Our government says that you should cook a whole chicken until the temperature measured in the thigh is 180°F (82°C). If you cook chicken pieces, the government says, the thigh, wings, and drumsticks should be 180°F, while the breast should reach 170°F (77°C).

Chicken broth that has the water taken out of it before it is canned so that after it is purchased the buyer can put the water back in, or dilute it, which essentially makes the product easier and cheaper to sell than the original full water content broth as well as making it more flavorful by condensing it,

This food will keep for about 4 days in the refrigerator. Place the food in an air tight container for the best results. This food can easily be transferred to the freezer for longer storage time.

It depends what type of chicken you are cooking. If you are cooking a whole chicken such as a roast chicken, it's best to put it onto a baking tray season with salt and pepper then leave in oven for at least 1 and a half hours, before serving obviously. Check to see if the chicken is cooked through. If you are cooking chicken breasts, they can be used for many things, for a stir fry, cut into thin strips and fry and if eating whole, a grilling machine (George Foreman) or the oven are the best ways to cook it.

Start by washing the chicken pieces. If you plan to marinate, do it overnight. Try to use Italian Marinade Dressing. This is easy. Just place all chicken pieces in a bowl and pour pack contents on it and refrigerate it overnight.

Next, take the oven and preheat it 350 degrees Fahrenheit before starting. Use the olive oil to coat the roasting pan. This is nice tip so they don't stick to each other and remain intact. Then place the chicken on the pan and sprinkle peppers and salt for taste. This is healthy way of cooking.

You need to give in at least 50 minutes for baking purpose. Let the chicken sit on the pan and don't cover it with anything. Come back and keep checking the meat from time to time. You can use a meat thermometer to do so. For chicken breasts you need a reading of 170 degrees and for thighs , 180 degrees Fahrenheit.

yes, they are often the same color as the chicken's feathers

It can last a week and more. But after 2 or 3 days, the flavour or organoleptic properties, will deteriorate. If you wrap it with plastic film it will last longer and better (almost, no oxygen). At least, put it in a plastic container (less oxygen and less odours transfer to the rest)

1.) not very long, and

2.) not very well.

A chicken breast doesn't weigh very much and at that temperature you will dry it out before you cook all the way through.

Use 350 and cook for 20 minutes. Or cover with some mushroom soup and cook for 45 minutes in a pre-heated oven.

Pan cooking on the stove top is what I would do.

A whole frying chicken roasts just fine. Since fryers are usually smaller than roasting chickens, it doesn't take quite as long to roast one. Fryers are very tender birds so they are good when cooked in almost any manner.

Recipe websites have pictures of the dishes along with the recipes. Delish, Allrecipes, Simply Recipes, SparkRecipes, and Skinnytaste provide many chicken breast recipes along with their pictures.

If you continued to cook it at that point, yes. Bacteria would not have that much chance to multiply in a hot, closed oven for an hour.

Both chicken and beef liver have their uses, however chicken liver is much smaller and typically prepared in stews or lightly breaded and fried. Beef liver is most often prepared with slightly sauteed onions. They are both a little on the bitter side, but packed full of vitamins.