Cooking Poultry

It Depends on the size of the Chook. A medium one normally feeds beteen 2 to 3 people.

In a standard grilled chicken leg from El Pollo Loco it's 2 points. I figure with a baked or roasted chicken leg you're looking at 4 points, due to the additional seasonings.Save

plain chicken baked goes well with soy sauce / ginger

The term parboil means to "partially boil" a food. This is a type of pre-cooking. I usually parboil tomatoes to remove the skins for salsa. To parboil, drop the food into the boiling water for one minute or more then remove.Get a large pot of water boiling. Take a small pairing knife and remove the stem end and make a light x on the blossom end of the tomatoes. Have a bowl of ice water ready. Place the tomatoes on the boiling water for 30 seconds. Remove and place in ice water. Use the paring knife to remove the skins, they are now ready for whatever you need them for.

Frozen poultry ideally should be stored tightly and securely wrapped in vapor-barrier packaging to prevent freezer burn.

NO the are made of dog food. I bought some and took them to my lab and did some tests. They weren't chicken, neither were they something we would normally eat! THEY WERE DOG FOOD FOR GOOD SAKES!

render (rendering)

Rendering duck can eliminate 70% of the fat. Here are the instructions for scoring and rendering duck breasts from Maple Leaf Farms. http://mlf-duckstore.com/lib/sitefiles/File/Rendering-DB-Sheet.pdf

you buy it, then put your stuff in it you buy it, then put your stuff in it

If you use Matchlight or other Charcoal and lighter fluid combinations it will sometimes turn gray. It will also taste just like lighter fluid. Try using a lump charcoal and chimney starter combo. Works like a charm.

Serving Size 2 meatballs

Amount Per Serving

Calories from Fat 36Calories 100

% Daily Values*

Total Fat 4g 6%

Saturated Fat 2g 10%

Cholesterol 30mg 10%

Sodium 400mg 17%

Total Carbohydrate 5g 2%

Dietary Fiber 2g 8%

Sugars 1g

Protein 12g

Vitamin A - Vitamin C -

Calcium 2% Iron 8%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. As you can see, if there are 4 grams in 2 meatballs, there are only 2 in 1.

No, you can not place chicken skin down a garbage disposal. If you placed chicken skin down a garbage disposal you could back up your drains because the skin does not get broken up by the blades.

describe how to correct a meat dish to meet finishing requirements

Boil them first, then fry, unless you like them really crispy.

You can also put them in the oven while frozen and bake 15 minutes and then deep fry for a few minutes to crisp them and finish cooking.

Warning: any ice crystals on the frozen wings will cause the hot oil in the fryer to pop and explode so be careful to stand back.

Usually the addition of Monosodium Glutamate (Chinese taste powder, Umami flavouring) extrated from seaweed, makes the savoury taste in fast food much more pronounced and we are fooled into thinking it tasted great. MSG is addictive - not systemically, but mentally addictive. If you eat enough of it, food without it is very bland.

The different market forms of meat include:

Fresh meat- meat that is recently slaughtered, and has not been preserved, for example by being frozen or put in a tin.

Chilled meat- a meat that is placed in the chiller or slightly cold.

Cured meat- to preserve as by salting, smoking, or aging.

Processed meat- means of curing meat by a chemical process.

Generally when you stick a thermometer in the thickest part of the breast or thigh and it reads over 160 degrees F, your poultry is done no matter how big the bird is or how juicy it seems. Remember that poultry doesn't have to be dry!

CHARACTERSTICS OF GOOD CHICKEN:-

1. FRESH CHICKEN IS MORE TENDER, THE TENDERNESS DIMNISHESS AFTER SLAUGHTER TIME INCREASE.

2. COLOUR OF FRESHLY SLUAGHTERED CHICKEN IS RED, WHICH OXIDIZES INTO PINK AND PURPLE AS THE TIME PASSES.

3. pH OF FRESH CHICKEN IS 5.3, WHICH IS DUE TO LACTIC ACID FORMATION.

OTHER PARAMETERS INCLUDE:-

CHEWINESS

HARDNESS

Enchiladas should not be left out at room temperature for more than 2 hours. Using 1 hour as a limit is even better.

There are so many different activities that carried out in a poultry farming. Some of activities include feeding, cleaning, hatching, collecting eggs and so much more.

About 13 pounds of chicken should feed 50 people.

A poultry vet is obviously a vet first. So the main priority is to help the poultry stay healthy if possible. Vaccine applications and medications on the right time is vital to maintain this status. PM examinations and bio-security measures will also require a vet. Prevention of the poultry diseases is probably the main issue of the poultry vets rather than curing them. Food hygiene and healthy meat production is also another subject to deal with. Diagnosis in the lab require skillful microbiology knowing vets.

It depends on the temperature, size of the chicken, and how well you want to cook your chicken, but I would suggest putting it in the oven on 350 until the chicken changes color so that it looks cooked, then insert a toothpick or stick inside the meat to see if it is pure white or still red inside. If it is red, then it is not cooked yet and will need a little bit longer. 15 minutes per pound at 350 degrees 15 minutes per pound at 350 degrees

if you are lazy you wont get anything done

slow