Chicken Meat

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.

I will eat them if I were you . No problem.

This is a tricky question. Really depends how one prepares the fowl; but what cooks at home need to know, is internal temp of at least 165'.

If it's a whole chick, check temp in the thick area of the leg-quater.

i my self fry chix at 325', slow and low, doesn't dry the meat out, more moist too..

Minimum 10 min

Because of the shape, they look like drum sticks.

Yes. Fried foods are bad for you. Most people and restaurants fry food in vegetable oil, and this will kill you. That being said I ate fried chicken yesterday and enjoy it.

However...

The fat and skin of chickens (and fowl in general) are maybe the worst foods one could possibly find. Removing them is a huge step towards health and should always be observed.

Because dumplings are cooked with the chicken and broth then on the third day it should be thrown out. If you don't feel you will be eating it again after your first meal of it, put it in Glad Bags or a container and freeze. Frozen meat that has been thoroughly cooked can be frozen again. 'When in doubt, throw it out!'

it's a chicken fetus. it's composed of a single cell.

Yes it would help to remove salt. You may want to do this a couple of times with fresh water each time depending on how much salt you want to remove from the chicken.

The problem with soaking a raw whole chicken is that you spreading the exsisting bacteria from the cavity to all over the chicken. Modern advice from both US and UK health departments advise not to wash or soak a whole chicken before roasting. Some supermarkets use saline solutions to increase the weight of its cheaper lines of chicken breasts. At the end of the day you get what you pay for.

I boil gizzards with a little water. Let boil for an hour and they come out very tender and easy to chew, tasty too. And the stock can be used for soup, rice, etc.

as long as u want but if it starts getting furry then take it out.

In a frying pan.... The trick is the breading. You can use shake n bake, its not bad. But then you will want to bake your nuggets not fry them.

1. Cut chicken into nuggets or strips (I use de-boned breasts)

2. Dip nuggets into raw egg, this helps the breading stick (I beat the egg first to break the yolk)

3. Coat with breading of your choice

4. If frying, use canola or your other favorite oil. Liberally coat a frying pan and heat to high. Make sure you have lid for the pan.

5. Turn heat down to High-Med. Cook chicken until white, usually about 15-20 minutes. Turn frequently.

6. Enjoy

7-8 minutes per side on a medium heat setting.

The recipe for crispy chicken requires that the chicken be dredged in egg, or buttermilk. It should then be battered with flour, baking soda, and seasonings and then fried. Adding baking soda to the flour helps the chicken to become crisper.

Who said "no"? Cooking it will kill any harmful organisms and as long as its not left out of the fridge too long after cooking it, there's almost no chance of it collecting any bacteria! Once its cooled down completely in fridge, wrap it properly and freeze immediately. Simple

We can bake withing 20 to 30 mins

Lots of herbs work with broccoli (provided , of course, that the broccoli isn't overcooked, which gives it a very strong pungent flavor). One of the best ways to eat broccoli is simply steamed or lightly boiled with a little butter and garlic.

Meats do not last long in the refrigerator. Only about 3 to 4 days if it is raw. Then 1 to 2 days longer if cooked and placed in an airtight container. You should always cover meats when stored in the fridge.