Chicken Meat

You don't - industrial manufacturers do.

What you can do is make "Cream of Chicken Soup" or something similar, and let it simmer until it is the thickness and consistency that you want. You must be careful when simmering thick liquids not to let the bottom burn. Keep stirring while it evaporates and you should be alright.

* 1 large chicken * 1 small knuckle of veal (optional) * 3 quarts of chicken stock or water * 1/4 pound of rice * 1 bunch of parsley * 1 clove garlic * 1/2 teaspoonful of celery seed * 1 cup of whipping or heavy cream * salt and pepper to taste

Put the chicken, veal and rice into 3 quarts of water,

And a bouquet-garni of with, parsley, garlic, and the celery seed, tied in a cheesecloth bag.

Boil gently until the chicken is thoroughly done, skimming any 'scum' from the surface while it is boiling.

Take out the veal bone, and chop the chicken and fully cooked rice coarsely in a food processor or blender, moistening it with a little of the stock.

Return the chicken and rice mixture to the stock, season with salt and pepper,

* At this point you can simmer for as long as you need to get the consistency right. Just before serving, add the cream and heat thoroughly, but do not boil.

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You can use a cooked chicken if you have a lot of meat left on it., but it won't take as long to boil, and it won't need skimming.

If you have them, add the giblets and neck to the cheesecloth bag for extra falvour, but don't include their meat in the final soup.

Afraid is not a good word.

Muslims are not supposed to eat pigs, or anything coming from pigs. But there's nothing special about pig blood as such. It's like any other liquid you wouldn't want on you.

no it would be uncooked and really cold. also cook one at a time and it just might cook faster!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

Chicken tenders are actually apart of the chicken breast. To make chicken tenders, buy some chicken breasts and then on the bottom side of the breast, you will notice a fairly small flap type thing, this is the chicken tender. Simply locate this tender and pull or cut it from the chicken breast. Voila! Your chicken tender.

corn fed chickens are those chickens who are fed with baby corns or corns to eat.

corn fed chicken meat has a light yellow colour due to the corns they eat.

A 150-gram serving of cooked, skinless chicken breast typically contains around 165 to 180 calories, depending on the cooking method. This lean protein is low in fat and high in protein, making it a popular choice for healthy diets. Always check specific nutritional information or labels for the most accurate details.

yes,because skin covering the muscle :D

A whole chicken is probably too large to roast in most toaster ovens. You might try the regular oven instead or only roast pieces of the chicken. Make sure that the chicken is fully cooked before eating.

The process of braising is quite simple. First, you would heat a small amount of fat or oil in a skillet, then, you would quickly lightly brown the duck on all sides--which will sear the skin, and help hold in the juices. Then, the duck would be transferred to a pan with a lid and covered with water (or stock) and then finished off in the oven. This makes the duck much more flavorful and tender. Braising is typically used for tough cuts of meat, but does work very well with duck. Of course, flavors can vary, depending on what seasonings people use.

Only if it is in the company of a tall, dark stranger with close cropped hair and a button down jacket. If this occurs, please call this number

5417887062

yes put it together in a pan with some dried beef. its amazing!

Chickens sunbath because for them to lay one egg they have to be in at least 10 hours of sun

I avoid this issue by basting a roasted chicken every 1/2 hour during cooking. I use a roasting chart to judge how long to cook & I also use an instant read thermometer to test the temp, starting about an hour before I think the chicken ought to be done. During basting, esp about 1/2 through cooking time, I look to see if the breast is getting too brown, if so, then I put a foil tent over it to prevent overcooking of the breast. I do this same method for turkey at the Holidays & have had success every time! Good luck! Also, when the roast chicken is done & taken out of the oven, let it rest for about 20 minutes prior to carving. This will redistribute the juices throughout the bird, making for a juicer chicken.

74gms u will get

Cooked chicken should be refrigerated immediately after it is eaten. It should not be left in warm temperatures for more than 1-2 hours.

60

They will last until you think they are too crunchy. They won't go bad for a couple of weeks.

Canada's poultry market, unlike its red meat market, is regulated by the government, and so is the amount of chicken it allows to be imported. These factors drive up the price of chicken in Canada.

One cup is 8 ounces. 3oz of shredded boneless chicken is 3/8 of 1 cup.

Your main concern will be from the potential contamination that happens in the defrosting process. Although many types of bacteria will die if exposed to freezing temperatures, there are those that don't. You should look into that for the bacteria that is typically found in raw chicken. It may be that those bacterium can only be cooked out of the food. I wouldn't risk it.

Don't substitute bouillon cubes for chicken stock in cooking, you won't like the results. Chicken stock is made by cooking roasted chicken bones, sometimes in broth, and reducing until there is a flavorful base which is often used for gravies, soup stock and the like. Bouillon cubes on the other hand are intensely salty and the chicken flavor in them is often artificially derived (and it tastes like it, too). There's really no comparison.

Use canned broth if you have to, or commercially produced stock, there are even some reduced soup bases you can buy at places like Smart and Final if you have to, but don't use bouillon instead. The taste is wrong, and its way too salty.

sorry, I don't know. try dictionary.com if it'll help. sorry, I don't know. try dictionary.com if it'll help.

You don't get the chicken salt out of the chickens, but you do use chicken stock in the making of chicken salt. A good recipe is one part chicken stock to one part plain table salt, but you'll probably find some better recipes if you Google it.

Put it in a oven

for about 375 degrees for about 40 minutes. When you cut into a piece if it isn't pink then its done. Also I cover it with a lid or foil when it's cooking to keep most of the juices in it.

Start cooking by placing the chicken diagonally on the grill. After two minutes on high heat, do not flip the chicken but move it so it faces the opposite diagonal. Cook for another two minutes; flip and repeat. You may want to spray the grill bars with oil before cooking the chicken to keep it from sticking so you'll end up with professional grill marks and juicy chicken. Cook times are for 8-10 oz boneless breasts. Larger chicken breasts may need to cook a few minutes longer. Cook the chicken until internal temperature reaches 170 degrees F.

Large chicken breast 8-10 oz. 15 minutes on high coal heat (no black coals, ashed red coals), flip, 15 minutes on the other side.

Chicken breast should be cooked until the internal temperature is 165 F no matter what way the chicken is cooked.