Chicken Meat

Chicken can be steamed in the conventional way. Place about 4 inches of water in your stock pot, put the seasoned chicken in the greased steamer basket, place pot on high heat.

If it's boneless it should take about 5 to 10 minutes depending on size of pieces.

But it should reach internal temp of 165 Fahrenheit to be safe to eat. Try the Related Link below for ideas.

This is a matter of personal opinion.

In my opinion, Dominos is better than Papa Johns. I strongly dislike Papa Johns pizza.

I prefer Pizza Hut out of all of the "chain" pizza stores.

Bertuccis is my favorite restaurant style pizza.

Sometimes the small local pizza shops have the best pizza. Ask the locals.

The term parboil means to "partially boil" a food. This is a type of pre-cooking. I usually parboil tomatoes to remove the skins for salsa. To parboil, drop the food into the boiling water for one minute or more then remove.Get a large pot of water boiling. Take a small pairing knife and remove the stem end and make a light x on the blossom end of the tomatoes. Have a bowl of ice water ready. Place the tomatoes on the boiling water for 30 seconds. Remove and place in ice water. Use the paring knife to remove the skins, they are now ready for whatever you need them for.

When cooking poultry, it should reach 165 F to be fully cooked. When reheating previously cooked food it should be heated to 140 F or higher.

That should depend upon what the recipe recommends. Up to 24 hours could be acceptable, though less is more normal.

Yes you can but be sure you cook the chicken (either whole or portions) until it's thoroughly cooked and not still partly raw showing pink or red flesh near the bone.

Actually cooking a whole chicken by boiling in broth is not a very pleasant result. I presume you mean boiling it? Roasting it in broth seems a bit pointless too. You may as well boil some chicken wings, or drumsticks in water if you just want broth. Roasted chicken in the oven is best done dry and the scrapings of the fat that comes out of it can be used to make a gravy.

All the salmonella dangers are removed once the chicken has cooked up to boiling point all the way through so the broth would be usable - but I wouldn't let it cool and drink/eat it cold, it's always best to reheat just to be sure no bacteria are lurking.

I hope that's useful.

Dartmoor Creeper

If you use Matchlight or other Charcoal and lighter fluid combinations it will sometimes turn gray. It will also taste just like lighter fluid. Try using a lump charcoal and chimney starter combo. Works like a charm.

You need to wrap the chicken breast in wax paper and pound it thin. You can use a can of veggies to pound it, or use the flat side of a meat mallet. Then you take whatever you want to stuff it with and put it on one side of the chicken. Roll it up and bake it. You can mix Stovetop stuffing with some veggies and butter to put inside the chicken, then use a can of cream of chicken soup to pour over the rolled chicken breast while you bake it in a 9x13 in. dish. You can bake it on 350 for an hour, or 425-450 for 30 minutes or until the chicken looks done to you. The chicken is done when it reaches 170 degrees, but I always just check to make sure that the meat is white.

ingham

In Australia they claim it's from Australian cattle but companies are not always reliable.

It comes from Northen england!

To achieve food safety, you should cook the chicken to an internal temperature of 165 degrees or higher.

because they are bloodey normal u ugly vegan

The enzymes needed in chicken curry are Protease because chicken is a protein and maybe lipase because the might be a type of fat in it.

The biggest gold nugget was found in Australia in 1869 and weighed 78 kg

In Italian, it's pronounced "fran - CHAY - zay," which means "in the French manner."

180 or 160

Certainly. In fact, factory farmed chickens are fed very unhealthy diets, and often have a very high fat percentage in their bodies. In turn, eating factory farmed chickens, and any factory farmed animals, is very unhealthy.

Free range chickens are almost never fat, unless they are fed fattening foods. Breeds like Cornish, which are kept almost exclusively for meat, are bred to grow fast, and can get quite fat, again, in a factory farmed setting. Some of them get so big and fat in factory farms that they can have severe leg problems, and suffer extreme cruelty. Thus, eating free range chicken (or no chicken) is not only much healthier, but much kinder.

A tender lad.

100 million Calories

There are approximately 480 calories in 10 lemon regular lemon pepper wings. More calories if you add any dipping sauces to them. 36 grams of fat. 170 mg cholesterol. 160 mg salt. 40 grams of protein.

Yes they can. Visceral gout is not an unusual problem in egg producing poultry flocks and is difficult to diagnose. Affected birds show no symptoms and produce normally until they are close to death.

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charlie says NO