Cooking Poultry

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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.

ABOUT 6 SLICES

IT SHOULD SAY IN THE NUTRITION FACTS ON THE LABEL

No. They are made from chicken and usually with other ingredients like flour, salt, sugar, oils or fats, and maybe some binders.

Restaurant manager/catering manager/Boy Scout Leader/Softball Dad experience here.

The rule of thumb is 5-7 lbs per 10 people.

All ladies less than 5, all Men 7

Sports or heavy active before add 1 pound

Teen Boys or Sports Girls add 1 plus another possible 1 if after a game or activity

Call a grocery store manager. I have found prices are 1/2 price as compared to some restaurants and they will usually give you a break if with a non-profit org.

At our local grocery store 10 Lbs or 60 tenders runs me $35 and that is without a discount.

Grocery Store is $0.58/tender

Chick-Fil-A is 75 tenders for $70 is $1.07/tender

Zaxby's is $0.75/tender

Local restaurant is $1.50 tender ???

Use a large pair of scissors. One person holds the hen's wing out and the other cuts the long flight feathers off where they are overlapped by the next layer of feathers. Normally you trim both wings but sometimes if a chook has a history of escaping try trimming only one wing and it will be more difficult for it to fly straight.

If the food is already cooked and you have kept the food a temperature that would slow the growth of varmints (like in a refrigerator) then you really won't get sick. If you heat it up and then let it sit around it may grow some bacteria.

Also, remember, the refrigerator (and to some degree even the freezer) allows for very slow growth of bacteria. So if you leave some cooked meat in the refrigerator for a year don't expect it to remain healthy to eat.

Cut deskinned chicken into small pieces marinate in salt pepper and garlic paste and dash of lemon juice for 1 to 2 hrs

Make a batter of cornflour and refined flour with an egg and water

Dip the chicken in this batter and again roll the chicken in sesame seeds and deep fry the chicken till golden brown

OR

Bake the chicken in the oven with sesame seeds sprinkled on it

A 4 pound chicken takes about an hour to boil, so a larger chicken would take longer as a guess about an hour and a half.

Assuming you have sides, figure 1/4 chicken per person.

3-4 minutes at aroung 200-220C

No, the oven will cook it from the top and bottom.

Good question. To get the most out of any roast chicken it is best to cut the chicken into it's natural pieces. Carved properly a whole chicken will give:

Two wings, cut deeply into the breast side to get to the joint.

Two drumsticks

Two thighs

and two breasts.

This leaves the back which some folks like.

It is usually good to cut each breast into two equal pieces.

A 1kg chicken is a little on the small side, but cut up like this it is easy to share with up to six, not very hungry, people. Just make sure you have some vegetables to fill out the plate.