Cooking Poultry

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.

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Chicken has historically been less expensive than other kinds of meat. Chicken has become popular in many of the poorer communities including the post-slavery black community because chickens give eggs AND meat.

It is nothing more than economics that made chicken popular among the blacks and other poorer communities.

The simple reality is, MANY people enjoy chicken and we don't need to be black to do so. Those of us who enjoy chicken find it to be tasty, and if it's cooked properly it is also part of a healty diet.

Domestic chickens are said to originate from the Red Jungle fowl and possibly the Gray Jungle Fowl. Jungle fowl are relatives of the pheasant family. They are found in Northeast India, China and Malaysia.

There are 28 grams of protein in four ounces of chicken!

you need chicken, sauce and cheese. take pre baked chicken and put about one table spoon sauce and as much cheese as desired. take the time and temperature for the oven from the directions with the pre baked chicken. I prefer to use perdue.

If by poultry you mean chickens, there are hundreds of breeds.

Here are some of the most common ones:

-Rhode Island Red (eggs)

-Barred Rock (eggs)

-White Leghorn (eggs)

-Buff Orpington (mostly eggs, but are large, and make good meat birds also)

If You didn't mean just chickens, There are many kinds including

-ducks

-turkeys

-chickens

-peafowl

-Guineafowl

and many others,

hope this helps.

About 2 tbsp in an ounce.

It obviously can depend, but 3 ounces of meat is roughly the size of a deck of playing cards.

If you throw a frozen chicken into boiling water it'll be a mess...overcooked on the outside, probably starting to fall apart, and undercooked inside. Start out with just warm or barely hot water; after about a half hour, once the chicken has thawed, crank up the heat. This still isn't idea -- letting it thaw overnight in the fridge or for an hour on the counter is much better for consistency and flavor.

--I've heard you're not supposed to thaw poultry on the counter; in the fridge would be safer.

NO!!!! You can get salmonella defrost in the fridge it will take 24 to 36 hours but you won't poison your guests. If you need to thaw it quick put it in your sink and run cold water continually over it.this method will take 3 to 4 hours

Chicken cooks a lot more quickly than most other meats as it is less dense and contains little to no blood. Depending on your oven, it would probably take anywhere from 30 - 45 minutes on a temperature around 180C - 200C standard gas oven if the chicken wings were cold from the fridge. It is also a good idea to turn them over about half that time and also to check them. If they are cooking well by that time, you may only need 10 more minutes or no more if they cooked well through because chicken wings become too crispy and seems like there is no meat on them.

Many of the finest chefs around the world regard the best tasting chicken breed as the Red Bro Cou Nu, an authentic Label Rouge (Red Label-France) bird, also known in America as the Poulet Rouge Fermier du Piedmont. This breed is distinctive because of its naked neck, elongated breast, and thinner, almost translucent skin. The only company in America that is authentically growing this breed under the protocol of the Label Rouge program is Joyce Foods, Inc.

Another breed considered by chefs to be among the finest is the La Bresse. Under French and EU law, this breed can only be sold as 'La Bresse' if actually reared in the area around the town of Bourg-en-Bresse in south eastern France. This is part of the set of regulations more usually associated with local & regional fine wines, cheeses, etc.

Bourg-en-Bresse has a 'twin town' relationship with Aylesbury in England, where the famous breed of Aylesbury Duck came from.

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