Chicken Meat

There are sooo many suggestions for chicken it just depends what you like. Keeping it simple - If you like garlic sprinkle with a little garlic powder or salt then if you want a little zip brush with some honey for a sweeter flavour or mustard for a more tart taste or if you really want to mix it up :) mix the honey & mustard together then brush on. I guess my favorite seasoning method is to cut up some onions and sautee them in a pan with lemon juice. I then rinse the chicken, poke it with a fork thouroughly on both sides and sprinkle some dried basil, parsley, and oregano on it (Italian Seasoning - it'll be in the SPICE asile of any supermarket... McCormick makes it, so does Celestial Seasonings) and pat it in. I add the chicken to the pan after the onions are just a little bit soft and cook it until done!

I would not freeze any meat longer than six months for best results. Freezer burn is a result of moisture and slowly dries out the product while accumulating frost in the process. Most forms of home storing unless using "cryovac" or an air tight/vacuum sealed process will result in freezer burn over time. The shorter the time frozen, the fresher it will taste. A suggestion for home freezing is to pre-marinate the meat for a few hours in the refrigerator while in the bag before placing it in the freezer. Don't freeze the product in the package you purchased it in unless it is air tight. The trays and stretch film used is thick but very porous and will induce freezer burn. Rinse all fowl before using. If the chicken comes with wrap already I usually cover it in tin foil as well to prevent freezer burn. Freezer burn will show light brown spots on the skin of the chicken. Although it won't hurt you it's best to add something that will give it a kick such as a glaze before taking it out of the oven. Chickens and other meats can be left in the freezer for up to 1 year. If it's in there 2 years it's still OK to eat, but it may be tasteless. Also, you can defrost chicken, cook it well and if you have any left over you can re-freeze it. This applies to roasts, and stews. 1 year 365 days - white meat 180 days - dark meat Dark meat has about 5-7% fat content which will turn ( white meat 2-3%)

uncooked can lost for one week to ten days in deep freezer

fried.

edible.

nom.

Nuff said.

Not enough information. If you are making a soup base, no more than 25 minutes... If you are making a beef stew with flank meat, up to 45 minutes... If you are just using stock, broth or water as the base - and using carrots, onions, celery and spices for the body, a pressure cooker will have everything ready within 30 minutes, and any longer, your carrots will turn to mush.

Ensure handwashing amongst staff. Ensure correct chopping boards are used for meat/fish/cooked meats/fruit and veg. Ensure all utensils are thoroughly washed. Surfaces should also be regularly disinfected. Check fridge and freezer are functioning at correct temperature. Anti-bac handwash/alcohol gel for staff. Make sure all dairy food and meat/fish is well within use by date and does not get left out on the side for long periods. Staff who have been ill with a stomach bug should not work for at least 48 hours from feeling well. Use of raw and undercooked eggs should be avoided, especially if the eggs are not superbly good quality. When cooking chicken, check internal temperature with a meat thermometer.

Guessing the question was meant for chicken pot pie. This food can be frozen safely for years. This is a good way to keep all cooked meats.

Kentucky Fried Chicken is a proper noun, it is the name of a specific company. Proper nouns are always capitalized.

Kfc is a chain of fast food restaurants based in Louisville, Kentucky, US.

Therefore, as it operates under a capitalist system it serves everyone who offers to pay the prices of their products, and does not limit it's services to any race, or culture.

In addition assuming any particular food is just for one race is stereotyping. not only a racist practice, but seldom accurate. You can eat there too, regardless of race, assuming you like chicken.

100 grams = 3.527 ounces

It depends on if you add it with a veggie

also it depends how you cook it.

so if you deep fry it then no but if you oven cook it with slight oil then yes

they eat atleast 50 each year. hope this helps

its not best to do that because of infection so just be careful

yes and no, it is filtered to remove more of the fat and has spices and herbs added for flavor and a lot of salt. Chicken boiled in water is just that chicken boiled in water.

To make Chicken broth you can use a whole chicken or parts of the chicken. I use the backs as this is the part not many like to eat but it has a lot of meat on it. I save them in the freezer until I have 10 or so.

Put chicken in large pot, add enough water to cover.

Add whole or chopped it doesn't matter,

1 onion, 2 stalks of celery, 2 carrots, 1Tlb minced or 2 cloves garlic, 1/2 tsp pepper, 1/2 tsp poultry seasoning or sage, 2-3 tsp salt.

Bring to boil stirring occasionally, reduce heat, cover and simmer for a couple of hours. Stirring occasionally. Remove from heat, remove chicken to platter or dish let cool until your able to handle to remove meat and discard the skin and bones. As for the broth let it cool enough to handle as well, then pour it through a sieve or strainer to remove vegetables and any large seasoning left in it. Let cool completely then remove fat from top and discard the fat You can also add ice cubes to it to help fat solidify.

This is better then store bought but store bought works when you don't have time to cook. Freeze the broth in quart size bags to use whenever you need it.

Time is a very unreliable method for determining doneness. Buy a food thermometer and cook to safe internal temperature.

Most artificial flavorings are derived from petroleum. They may affect RNA, thyroid, and enzymes. Most have not been studied for safety or toxicity. They are all synthesized chemicals that don't even have common names. Most artificial flavors actually contain many chemical ingredients, not just one. Many of those chemicals are volatile. Natural flavors are chemicals, too, though.

The FDA doesn't require manufacturers to list color or flavor additives on ingredients left, as long as they are recognized as safe. Some of these can cause allergic reactions in intolerant people, and these folks can find it hard to avoid those substances. Many times the ingredients will simply say "artificial flavors" without mentioning which ones. Most of them don't have common names anyway.

Companies have been trying to use natural flavors in their products for the last 20 years. Many of the synthesized flavors can actually be found in nature. Processors have been trying to derive these flavors from nature rather than synthesize them. It is better to get these substances from nature than from petroleum, obviously, but synthesizing them can allow us to create purer versions that are less dangerous.

Some artificial flavors are safer than their natural counterparts. Benzaldehyde is almond flavor, and when derived from nature, traces of hydrogen cyanide--a deadly poison--can be found in it. When made by mixing oil of clove and amyl acetate, no cyanide is produced. Artificial flavors are actually better in many cases, because they don't contain contaminants or toxins. However, benzaldehyde made either way can cause central nervous system depression and convulsions.

375 degrees 25 minutes

Yes, as long as it is cooked to an internal temperature of 165 degrees Fahrenheit. I stick two probe thermometers into the turkey- one in the breast, and one in the stuffing. Cooking safely will help keep your guests from getting a case of food poisoning (NOT pleasant)...It's possible to make stuffing, but then bake it separate from the turkey (use turkey stock to compensate for extra moisture)

Although I have never used "goblets" in my slow cooker I imagine they would save some time in that they can be used instead of a serving platter, however I would recommend a "Pyrex" brand to withstand the heat and prevent the glass from shattering which would make for an unpleasant meal. I also expect that indigestion would be the least of your problems.

No just put it in the freezer with some clingflim round it!xx

the legs and the wings are dark, the breast is white meat

Lock juices into chicken on a med low heat directly over the flames for a couple of minutes on each side. Turn one side of the grill off (or only put coals on one side) and cook the chicken over no flame (indirect heat) for 45 minutes or so till internal temperature reaches 165-170 F.

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