Chicken Meat

Tenderizing tough meats is any process that breaks down the connective tissue. This can be accomplished mechanically by pounding the meat with a tenderizing mallet which cuts the the tissue or with marinades that soften the meat using acids such as wine, vinegar,and papain - from the papaya.

about an hour

Be sure all of the feathers are removed. Boil the chicken for two minutes and then immediately pat dry and bake for an hour and a half at 350 degrees F.

If you boil the chicken for two hours all of the meat will fall off the bones and then you won't be able to bake it at all.

Yes it technically does. because barley, wheat and some other types of seeds are actually grown in farms. Then, they are grinded in the mills which gives us different type of flour. Rice is milled as well to give us rice flour.

Preheat Oven to 350F

Lightly coat chicken in oil

Sprinkle with Kosher Salt and Black Pepper

Cook for 45-60 minutes until juices run clear and chicken cooked through

No you dont, you eat it raw and then you die No you dont, you eat it raw and then you die No you dont, you eat it raw and then you die

Chicken should be on grill 45 minutes to an hour. temp should be 230-250. if using charcoal, make sure that there is no flames as this will burn the chicken. let the coal turn gray about 1/2 through the coal before putting chicken on grill. check doneness by slicing into thickest part of chicken, juices should run clear. let the chicken sit for short while after removing from grill to set the juices inside, chicken will be much more moist.
The amount of time to grill chicken is dependent on how thick the chicken is, as well as what tempeture you are cooking on. You should cook chicken until it reaches an internal tempeture of approx 165F

A whole chicken should cook in approximately 4 hours on high setting in a "slow cooker," or 6 to 8 hours on low setting. "Crock Pot" is a brand name, and different models and brands will have different settings and require different cooking times.

well from my experience .. put whatever yer gonna cook in the pot and fill with water and go get pounded somewhere.. make a good day and evening of it- pass out if you want.... when you wake up its usually very done. Yer dog will help chomp it down. enjoy

Yes, almost all foods make you fat. But grilled chicken is healthier than fried.

First, cook them on medium heat, or they will appear done on the outside but the inside will not be if the grease is too hot. A way to check is when the grease warms, put a pinch of batter in the pot's it starts to bubble like it is cooking, let the heat stay at that temp and batter and drop in the chicken. When the chicken turns golden brown brown, it should be ready. Usually takes ten minutes or so.

********I recommend a deep fryer

Here's a link that will help. http://www.fsis.usda.gov/Fact_Sheets/Chicken_Food_Safety_Focus/index.asp

Yes.

Chicken wings are usually from chickens between 6 and 8 weeks old. They're bred specially to grow quickly, a mix between a male Cornish and a female Plymouth Rock. At that age, they are large enough to harvest. So, technically, the birds that make chicken wings are still chicks, because they're not a year old yet.

About $ 2.89.

A pineapple chicken is quickly consumed -they are delicious!

It's a chicken, roasted with pineapple slices added (on top) about fifteen minutes before it's done cooking.

I heard that cooking frozen chicken never reaches the required temperature to kill bacteria. Rather defrost in the microwave or the fridge. Never defrost in the sink or on a kitchen counter because of salmonella risk.

Cockatiels are allowed to eat broccoli, but you should be careful since the birds already get all of the nutrients they need from their pellets, so the broccoli may make their stomach distressed for the first time.

anywhere from 58mg to 800mg depending on the processor

Take a boneless, skinless chicken breast and pound it out until it's about 1/4 inch thick. Lay a thin slice of ham over the chicken breast and then a thin slice of Swiss cheese over the ham. Roll up the chichen breast sealing the ham and cheese inside. Dip it in beaten egg and then roll it in bread crumbs. Fry it until brown on all sides the the internal temperature is 160 F. Drain on paper towels and serve.

Brushing chicken lightly with oil will produce a crisp golden crust.

You can use a turkey baster or a basting brush to cover the food with liquid several times during the cooking process. The liquid can be a marinade or the juices from the food itself. For some meats, you can brush the surface with oil before cooking, and baste during the cooking period as well.

Chickens are poultry. The definition of poultry is : A domestic fowl reared for the table, or for eggs or feathers, such as cockerels and hens, capons, turkeys, ducks, and geese. It is the collective term for domestic birds.

Yes, spices help to prevent food from going bad. That's why they are more common in warmer climats. It also depends on what in particular you are using for a marinade. Salt, sugar and acids (vinegar) can all be preservatives. Even with the best marinades, however, you will only be buying small amounts of time, maybe a few days, not weeks or months. Either way, your best bet to avoid foodborn illness is to buy fresh, freeze what you don't need immediately and cook the chicken fully as soon as possible. a good marinade may help to extend life in the fridge, but it is no substitute for good food safety practises.

About 20 minutes, make sure they are cooked all the way through.