Chicken Meat

yes

No. What you're tasting is probably a carcinogen created when oil burns. To fix this, use canola oil to -lightly- coat the chicken before you put it on the grill. Don't use olive oil- it has a very low smoke point and will burn at grilling temperatures.

Also, pre-heat your grill VERY thoroughly and oil it with an old rag before you throw any meat on. Just take your rag, put some canola oil on it, and run it over the grates. Do this three times or so. Then put you meat on and don't touch it for 3 or 4 minutes. Flip and cook for 3 more minutes. On a nice hot grill, this should give you pretty juicy chicken.

Ta Chien is a spicy stir fried chicken dish. It's made out of chicken thighs, leek, red chili pepper, jalapeno pepper and other ingredients. Some confuse it with General Tso's chicken, another spicy Chinese dish. For a more complete list of ingredients and a story behind Ta Chien, I suggest reading this page: http://www.all-thai-cooking.com/thai-food-chicken/ta-chien-chicken.php

If you mean like a musk gland similar to a deer then no. When eviscerating a chicken one must be careful not to cut into either the intestines or the gall bladder.

After plucking or skinning. The body cavity can be opened by making a small cut near the vent, extending the cut around the vent, again, being careful not to cut the intestine and contaminate the carcass with fecal material. Once this cut is made the viscera can be removed in one piece and any organs like the heart or liver can be excised separately. After a thorough wash with cold water the carcass is ready for cooking or cold storage.

A simple recipe for chicken would be to marinate the chicken in a container filled with Coke overnight. Then you just put it on the grill until cooked all the way through.

You can to shorten grilling time, but you do not have to.

Chicken Feet or Chicken Paws are literally the feet of a chicken that is used as a food source in Asia & the Pacific Isles, South America & Mexico, the Caribbean and Middle Eastern countries. There's no muscle in the feet; only skin and gelatinous material. They can be grilled, breaded and fried, put into stews or soup, or boiled on their own.

Make sure your chicken is moist before coating it in your batter. Try dipping the chicken in melted butter or beaten eggs before coating it.

Ba-gok! is the square root of fried chicken

or chick is the square root of fried chicken

Most people eat a drumstick or wing with their fingers. Other pieces are bigger and have more meat. You should cut the meat off the bone and eat it with a fork.

Foster Farms chicken is not injected. Organic, free run chicken is the best. It really does taste different.

1 cup equals 1 small boneless half breast. That is a quarter of a chicken.

about 150 calories

You season fried chicken by putting herbs salt and pepper and anything else you want into a batter dip the chicken in and fry it .You can also fry the chicken normally then add your seasoning eg salt and pepper . Remember to drain the oily chicken on a cloth or rack first.

If you like your chicken spicey, you can add chili flakes, paprika or any other appropriate spices to the batter, although paprika will give it a wild red colour!

Humans

Archeological evidence shows that deep frying foods has a long history so it is not possible to pinpoint when exactly the first chicken was fried. During the medieval period fried chicken was known as pollo fritto in Italy so there is evidence it predated the colonization of North America by Europeans.

The style of fried chicken often called "Southern Fried Chicken" comes from the Southern United States where it is believed to have been brought to the region by Scottish immigrants and later improved on by African slaves and traditionally is a staple among both whites and blacks.

You can use either white or dark meat when preparing chicken soup. The dark meat has a little more flavor than the white meat.

Fried Chicken skin is a compound

No Not Cooked Chicken Bones!!!!

That's funny that you ask. Yes, Santa bought some chickens last year and has been raising them so that he can supply all of the little chicks that kids ask for for Christmas, and he also helps out by supplying them for Easter when needed.

This is how my grandmother made them and I still do today.

wash and drain the chicken livers. Mix an egg with about 3 tablespoons of milk and beat together well. set aside.

Mix together about 1 cup flour, 1/2 tsp of salt,1/4 tsp. black pepper and 1/4 tsp. garlic salt. you can also add seasoned salt and omit the garlic salt. If you like them spicy you can add a a bit of Cheyenne pepper or red pepper flakes. I wouldn't do both at the same time.

Dip the chicken livers in the egg mixture and then coat with the flour mixture. Cook in a fry pan in oil like you would fried chicken until cooked through completely. Be careful not to over cook or they will become to tough and chewy.

The same way you eat an ostrich egg.

A Soup chicken is chicken in soup well int it obvious!! :)

The dark red bean shaped parts would be the kidneys.

Chicken should never be left out to thaw. It needs to be thawed out in the refrigerator. This is due to the fact that the fridge will keep bacteria from growing. Chicken that is just left out will start to accumulate bacteria that can make a person very ill.