Cooking Poultry

Coccidiosis is a poultry disease caused by a microscopic animal or protozoa characterized by diarrhea, listlessness and variable levels of mortality in the affected birds. In spite of research to advance the control and treatments of this disease, it is the single most costly disease of the poultry industry.

There are many species of Coccidia that can infect fowl, domestic animals and humans.

Each species is host specific and does not usually cross contaminate. After an outbreak of specific coccidiosis, the flock will develop a resistance to the exposed species of coccidia but remain none resistant to others. This means a flock may experience several outbreaks of varient species.

Chickens are susceptable to nine coccidia species, turkeys to seven and game birds to four.

Coccidiosis is transmitted by direct and indirect contact with the droppings of infected birds. The organisms invade the lining of the intestinal tract and damage tissue. Within one week of infection the Coccidia shed immature descendants through the bird droppings and mature in the birds litter. If the litter is warm and damp it takes three days to develop and when eaten by other birds while they feed, go on to infect the flock.

Coccidiosis is seldom seen in birds under three weeks old nor in birds older than three years.

The signs of an outbreak include birds that are pale, droopy, tend to huddle as if cold, consume less food and water than usual. They have diarrhea and often become emaciated and dehydrated. Laying hens with Coccidiosis will drop egg production

No, it's probably dead. Have you tried mouth to mouth?

88% of Americans eat turkey on Thanksgiving.

Dhrjdj

Egg and meat

meats can not be saved for longer than 3-5 days if it is not cooked. If it is already cooked than not longer than a week.

ORIGINAL KENTUCKY FRIED CHICKEN FLAVOR FROM THE EARLY 70'S

THIS IS IT, IN IT'S SIMPLEST FORM.

1 tsp - Herbes de Provence (thyme, marjoram, savoury, rosemary, hyssop, bay leaf)

2 tsp - Garam masala (cumin, coriander, bay leaf, mace, cardamom, clove, cinnamon)

1/2 tsp - white pepper

1/2 tsp - black pepper

2-3 tsp - salt

2 cups of flour

You could probably leave out the hyssop or marjoram if you want to match the 11 herbs exactly.

Double the spices if you want a stronger flavor.

I don't think it's a good idea. Scratch is made for the digestion of poultry, which is vastly different than the complicated gut of a horse. I'm all for giving my horses treats, but always apples, carrots or horse cookies made for horses. I would advise to leave the scratch to the chickens.

what foods contain alginates

vegetables

Salad. Is one very good answer.

Another would be "Iced Tea" and a socko dessert tray.

yes you can they taste very good and rich nicer than chicken eggs!

It's great! You can get FREE tickets to be a part of the Ready Steady Cook audience and vote at bbc.co.uk/tickets. On the same website you can get tickets for loads of other BBc radio and TV audience based programmes..

You apply, then hopefully get the tickets, but beware they overbook so arrive nice and early!!

You should store uncooked meats in the bottom drawer of your refrigerator so if juices should leak they will not come in contact with anything else.

Heston Bleumenthal

birdman birdman

Depending on the breed of the chicken it can be the size of a man's thumb to an egg the size of a small peach. The most popular size for sale in supermarkets is called large and measures 2 inches long and 5 inches in circumference but they can be much larger than than.

The start of puberty can make your nipples more sensitive, or you could be pregnant!

Since this is the "Cooking Poultry" section I recommend rubbing some schmaltz on them.

for poultry production

because it is wet

they never did

Potatoes and turkey both are New World foods, and had not yet reached Europe.

Poultry in French is Volaille.

This can mean either extra food given in addition to normal daily rations or it can also be an additive to boost vitamin or mineral intake of the poultry such as a tonic added to their water supply.

Thawing a turkey in the refrigerator is the safest and best option, but it does take some time. Your refrigerator is probably only 10 - 12 degrees warmer than your freezer and a frozen turkey basically a big ice cube in a plastic bag. The USDA recommends 4 to 5 hours for every pound of frozen turkey. For a 16 to 20 pound turkey that is 4 to 5 DAYS!

But if you don't have the time to thaw a turkey in this manner you can do this:

Keep your turkey in its original plastic packaging.

Keep your turkey in the refrigerator (don't set it out on the counter.)

The day before your cook time place the turkey in a large pail or in the sink and run cold (not hot) water over the turkey, as cold as you can get it.

It's best to keep the turkey submerged in water, but it is very important to keep the water circulating as the turkey defrosts. Adjust the water coming in so that it replaces the water around the turkey every 30 minutes or so. Hard to gauge, but you don't need to turn the water on full blast.

Test the thawing by pressing on the turkey. The entire process depends on the size of the bird, but five or six hours should be enough. The USDA recommends 30 minutes per pound and cooking the bird immediately. But you know what fussbudgets those folks are.

After you have completed the thaw process remove the bird from the plastic and feel around in the cavity for frozen sections. Wash the bird and place it in the refrigerator until time to cook.