Cooking Poultry

If you grill the chicken with skin, the fat that is attached to the skin will "baste" the meat keeping it moist while cooking. Also, if you burn it you can pull the skin off and the meat inside will be fine.

When grilling chicken without skin, be sure to spray the grill rack with cooking oil (do this before you light the grill, it will flame up if you do it to a hot grill) and turn the chicken a couple times as soon as it goes on the rack so it wont stick.

Either method works well depending on the recipe and what flavor you are trying to get.

Perfectly safe. Cold chicken is used for salads and sandwiches. It's taken on picnics, made into spreads, and is delicious. Cold fried chicken is tasty on a hot summer night. Cook your chicken, chill it and enjoy without concern.

White seedless grape garnish.

Usually if Poultry Mites have moved in they leave a bloodlike substance on the house near the place where they are nesting. Poultry Mites' nests usually look like a dusty kind of substance and at night, mites being nocturnal insects, the nest usually wriggles with all the new arrivals of Mites eggs etc. If you have Poultry Mites a good way to get rid of them is to use three drops of dilluted Dettol in boiling water and scrub it out with a thick brush. this can also be quite useful for just scrubbing out their house once a week.

desserts, milkshakes, dairy products, canned foods, frozen foods, salad dressings, cake mixes and meringues.

also some kitchen and bathroom products

I was surprised to find that is what Velveeta is made from along with whey protein.

The United States graduates over 2700 new Vets per year. Many are general care veterinarians who all have some training in avian/poultry care but about 30% specialize in an agricultural practice.

It's deep fried in fat...so not too healthy...eat in moderation and you'll be fine.

Yes she will., but maybe the egg she lays will have a crack, Just a real small one. I had a female muscovy, which laid one egg, on the concrete.. She was bound to lay more, but... that morning, she.. got hit by a car and died.. :'( I got the egg, and I am taking care of it now.

I don't think anyone knows who originally discovered butter. Probably some nomadic tribe traveling through the desert in northern africa.

Typically they are served with carrot and cellery sticks as an appetizer. They may also be served with other finger foods as a main course or as an appetizer platter for an entire table. Onion rings, dry garlic ribs, battered mushrooms are a few suggestions for appetizers to serve with them.

If you are baking the chicken it is really not necessary to boil it first, just put it in the baking dish and set the oven to the temperature called for in the recipe. The only time I boil chicken is if I am making a soup or stew - boiling for 10 minutes or so cooks most of the meat off the bones.

A baby chicken has a rather short history. When it comes out of the momma chicken as an egg it takes only 21 days for that egg to be formed into the chick. From the day that chick exits the shell, it walks and eats and learns to live on its own.

Follow the link provided and see how the chick develops.

Turkey in a roaster is approximately 20 minutes a pound at 350 degrees,so a 15 pound bird will take approximately 4-5 hours.If that is to long to wait:

Try deep frying, a 12-15 pound bird will take about 45 minutes.Get the proper equipment,the right kind of oil,and the right amount of oil(preferably canola or peanut oil) and be sure to do it in a safe place at the right height.There are propane friers and electric friers both are good,but be sure to read and follow the directions.

Since I have seen no pink chicken livers, yes would be the answer. Liver is naturally brown in color. Fresh bought chicken livers are red on the outside due to the membrane that holds them together.

As I am sure you know Mock chicken of any sort didn't come from the fact that chicken was a scarsity during the war years such as apples (loads of mock apple pie recipes.) It was actually the French and other European countries that introduced many Mock Recipes as a Cuisine Delight. Had nothing to do with the lack of chicken, apples, etc. Hope this helps you: MOCK CHICKEN RECIPE (ALSO CALLED: CITY CHICKEN) 1 lb lean pork 1 lb. boneless veal 1 1/2 tsp. salt/pepper 1 egg, beaten 1/4 cup milk 1/2 cup Ritz crackers (or any crackers) 1/4 c. shortening 1/2 c. bouillon Trim off excess fat from pork and cut both kinds of meat into 1 1/2 inch cubes. Stick skewers through the center of these cubes alternating pork and veal and using enough to fill skewers a little more than half full. Sprinkle salt and pepper over meat, then press into shape. Dip in egg diluted with milk. Then roll in cracker crumbs until well coated. Brown slowly on all sides in the hot shortening in a heavy skillet. Add bouillon and reduce heat. Cover and simmer slowly over low heat about 1 hour or until very tender. Make gravy from drippings, if desired, to serve with "legs" Yields: 5 - 6 servings. THICKEN GRAVY WITH FLOUR (2 TABLESPOONS FOR 1 CUP OF LIQUID.)