Chicken Meat

Each bun should have 3 ounces of shredded chicken. For 100 people, you will need 19# of aged chicken.

Chicken tenders will need to be fried in hot oil. The chicken tenders will need to be cooked on each side for about 6 -7 minutes.

It is often a red chili sauce similar to but thicker than taco sauce. Enchiladas are often served with red sauce, sour cream and green sauce (or guacamole) to symbolize the colors of the Mexican flag.

cuz they taste good

Breast and wing are considered light or white meat. Thigh and leg are considered dark.

If the roaster fits in the fridge, and the fridge is cool, then yes you can leave it in overnight. I would be sure to have a cover on it just to prevent it from drying out.

I don't think so if you did the it would not get the taste that its meant to be. It meant to be seasoned into to the chicken not on top !

Yes, you can. When your chicken pieces are large and more meaty, they may cook on the grill on the outside and still be a little pink on the inside. You can cook them for 20 minutes in a 350 degree F oven and then transfer them to the grill to finish cooking. You can also reverse this, cook the chicken on the grill and then place in the 350 degree F oven for 20 minutes.

If your chicken pieces are smaller and not as meaty, you probably won't need to do this, as they should cook completely on the grill.

Yes! As much as there are stereotypes that claim certain races like fried chicken, the fact remains that many cultures world wide love fried chicken! In all reality chicken is probably the most consumed and most universally and widely excepted meat source in the world and it tastes great when fried!

it has been shown to originate in southern america...supposedly it came about when the black slaves wanted to spice up the chicken so they added spices to the chicken and fried it...

yes yes they have to so that they can live

Barium,Cobalt,Nitrogen

No, you will end up steaming the bird and it will come out with the skin gooey.

I start my roast chicken upside down and turn it right side (breast side) up for the last 45 -50 minutes of cooking. This can be messy and annoying working in a hot oven and you don't have to do it, but I find it does a better job of even cooking.

The best way to thaw it out is to thaw it in the refrigerator. You should not just leave it on the counter.

You could also defrost it in the microwave. Using a cold water bath could work only if the package is completely sealed.

A little water on the meat won't hurt anything. The meat won't absorb the water. It will just evaporate during the reheating. I've thawed whole chickens in cold water. Your raw chicken meat should be washed anyway.

The dish fettuccine Alfredo was named after Alfredo Di Lelio I who ran a successful restaurant in Rome, Italy, during the late 19th and early 20 century. Alfredo Di Lelio first made the dish in 1914.

Beat an egg a little to combine the yolk and the white and fry it in a little butter in a skillet. Place it on a slice of bread and top it with another slice of bread.

Boneless Steak: Steaks that are 1/2" to 1" should be cooked for 8 - 14 minutes for medium rare and 12 - 18 minutes for medium. Turn them only once. Bone in Steak: Steaks that are 1/2" to 1" should be cooked for 7 - 14 minutes for medium rare, 11 - 18 minutes for medium. Turn them only once. Ground Beef: Hamburgers should be 1/2 - 3/4" thick. Cook for 10 - 16 minutes, turning once. Make sure they are thoroughly cooked. Sausage or Hot Dogs: If the meat is precooked, cook until heated through, 4 - 6 minutes. If the meat is not already cooked, precook them in a skillet until almost done. Finish cooking on grill 8 - 12 minutes or until thoroughly cooked. Turn them frequently. Chicken Breasts: Grill until thoroughly done and juices run clear, usually about 8 - 12 minutes. You should turn them one time. Pork Chops: Pork chops can be bone-in or boneless, and are generally 1/2 - 3/4" thick. Grill until only slightly pink in center, which should be approximately 12 - 16 minutes. Lamb Chops: Lamp chops can be bone-in or boneless, 1/2 - 1" thick. Grill for 12 - 16 minutes. Turn them once. Fish Steaks: Fish steaks such as salmon, tuna, swordfish, and halibut, should be 1/2 - 1" thick. Grill for 4 - 6 minutes for each 1/2" thickness. Turn them one time. Fish Fillets: Grill until the fish flakes easily with a fork. This should be 4 - 6 minutes per 1/2" of thickness. Turn them one time. Shrimp: Grill until shrimp turn pink. They should feel springy when pressed gently. This should be 5 - 7 minutes. Knowing exactly how long to cook something takes most of the guesswork out of grilling. If you have the grill at the correct temperature, following the times on the chart for how long each type of meat should take will give you great results.

You can find this information at

http://www.bbqrecipesecrets.com/howlong.html

The length of time depends on the weight of the bird and the temperature of the oven. Typically, a chicken weighing four to six pounds will take one hour forty five minutes to two hours to cook. If the chicken is stuffed, fifteen more minutes must be added to the baking time.

Fryer Chickens are 2 and a half to 3 and a half pounds chickens normally sold in grocery stores to cut up and fry for fried chicken dinner for our families.

Yes to keep the chicken moist in side

While temperatures may vary depending on how you like your chicken, the lowest temperature while still being safe is 165 degrees F. Once the inside has reached that temperature, you may take it off the grill. BEFORE you eat though, cut through the chicken and make sure its cooked.

Birds of every kind have been on the human menu since man first started hunting. Chicken served to purposes. They supplied both meat and eggs. Chicken has been domesticated since before 1400 BC. Gallus domesticus was one of the first creature to be domesticated.

No. Cheetahs live in Africa and anteaters live in South America, so they never meet.

I cook my chicken at 250 degrees for about 55mins to 2hours but some times it does not cook all the way so check it. Then I put it back in for 15 mins and recheck it until it reaches a temperature of at least 165 everywhere it's tested including in the stuffing in the middle.