Cooking Poultry

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

Not very long. I wouldn't let it go much beyond an hour or two after it gets to room temperature. Things get ugly real quick and bacteria grows rapidly on chicken. 10 minutes. Seriously, don't thaw your frozen chicken at room temperature. Thaw it in the refrigerator to be safe. If you're going to cook it right away, you can thaw it in the microwave. When chicken thaws at room temperature, nasty bacteria grow on the surface of the meat, while the core is still frozen.

The density of poultry feed varies because no two feeds are alike. The density changes depending on what is in it, and even how it is packed.

450 4 30 MIN

Protein, calcium, and phosphorous

Protein, iron, B vitamins, some fat (the saturated kind). But lean beef meat is fairly healthy and a good source of iron..

Culinary is a word that comes from culina in Latin meaning Kitchen and the word Kiln or oven is related.

Culinary means therefore "of the Kitchen" or "of the oven" generally, cooking.

Culinary Arts can be translated to Cooking Arts or Kitchen Arts.

So you can use either Cooking or Kitchen whichever best fits.

35 chickens per person.

Chicken is moderately high in purines which is the component of food originating from living cells that result in the production of Uric acid

Chicken (breast with skin) (Average) Total Purines in mg uric acid/100 g ,175

Chicken (chicken for roasting), average Total Purines in mg uric acid/100 g ,175

Chicken, boiling fowl, average Total Purines in mg uric acid/100 g ,159

Chicken, leg with skin, without bone110 Total Purines in mg uric acid/100 g ,175

roughly, 212F or 100C. The major ingredient is water which boils at these temperatures. The amount of soluble solids required to raise the boiling point more than 1/2 of 1 degree would make the soup unpalatable.

Cook beef or chicken at 350 degrees Fahrenheit or 150 Celsius.

When done properly, a trussed chicken's density is more consistent throughout the bird. This allow for more even cooking.

The best way is to cool it FAST. This will insure no bacteria can form. A icewater bath is the best way to cool hot food. Put the food in a sealed container and then put the container in a larger container that you can half fill with ice and water to cool the food down fast.

Very generally, you would let them cook for 45 minutes to an hour at 350 degrees F. When checking chicken for doneness, insert a knife or fork in the thickest portion of the meat. If it is done, the juices will run out clear, if not, the juices will have a pinkish tinge and you should let them cook a little longer.

Salmonella is a pathogen, which perishes after being heated to 55 celsius for 1 hour or 60 degrees celsius for 30 minutes. Food should be heated for 10 minutes at 75 degrees celsius so that the centre of the food reaches that temprature. Salmonella is not destroyed by frreezing, and prospers at normal body tempratures.

Brine loads the chicken with water. During cooking the chicken will lose water anyway. If you have brined it, then it will lose the 'extra' water brought in through brining, not the existing water contained in the chicken muscles. As a result brined chicken tastes more juicy, breasts in particular do not go dry. Works well with other cuts that tend to go dry such as pork chops or turkey breast.

Internal temperature of 165 F = 74 C.

You should cook the chicken (if it's unstuffed) for 40 minutes per pound. If you've stuffed it, increase the time to 45 minutes per pound. However, make sure you take it's internal temperature during cooking...you should insert the thermometer in the thickest part of the thigh. Be careful not to let the thermometer touch any bone, or you'll get an inaccurate reading. The chicken is done when it registers 180 degrees. Good luck!

When you smell fried chicken you think it's burned but it's not! It's fried so it's smells fried and it will definitely smell like chicken.So, the smell of fried chicken is fried and chicken which makes it fried chicken!

You can have pressed meat and then whole pieces taken from the fillet of the breast. The fillet insures that no chucky undesirable pieces have been used. When pressed meat is used to make ANYTHING, personally I question the quality of it and what is used.

You can have grizzle or cartilage or other bits you might find objectionable if you read the label. Same with other meat products or BY-PRODUCTS. Whether HUMAN food or PET food, it can be disgusting to find something in it you would not want and would not purchase. IE. Beaks/feet, etc in dog food. Or the fact that horse has been recycled to your dog food.

This is more of an answer than asked, but knowing your food origin is very important. I don't set out to eat bugs in my food but processed food is allowed to be a percentage of these as well.

Eggs are a poultry product, the same as milk is a dairy product.

Taken cold, the tea is astringent and diuretic, and will help to reduce night sweats in menopausal women and reduce milk flow in breast-feeding mothers. Taken hot, a sage infusion acts as an expectorant and is good for common colds

Yes, you can freeze a roasted chicken. Use an airtight container or plastic bag.

Thaw thoroughly before heating. Wrap it in foil to help keep the meat moist and make sure the chicken is piping hot throughout before serving.