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Cooking Poultry
From fried chicken to the holiday turkey, poultry is a very versatile food. Ask and answer questions about all of your favorite poultry dishes here.
991 Questions
What is a famous Peranakan dish which is made from a nut and cooked with chicken in thick gravy?
Ayam Buah Kelua
If a turkey is left in oven 7 hours after cooking should it be eaten?
Foods that are left out in room temperature for more than an hour can begin bacteria growth. Our stomach acids can kill some of these bacterias but not all and some can make you very sick. Keep foods OUT of the danger zone- Above 45 degrees and Below 145 degrees. Between these temperatures bacteria lives and breeds on our foods.
How long does poultry stay in the body?
Meats are kept better in the freezer. Meats can be kept in the refrigerator for 3 to 4 days if raw and 1 to 2 days longer if cooked. Always place cooked meats in an airtight container.
How do you cook a 25lb stuffed turkey in a convection oven?
We'll start with thawing. To thaw your turkey, move it from the freezer to the refrigerator a few days before you plan to cook it. To determine how many days it needs to sit in the refrigerator to thaw, plan on 24 hours for every 5 lbs of turkey. In a pinch for time, you can thaw it in a sink full of cold water, still in its wrapping, and change the water every 30 minutes until it is fully thawed. So, for a 25 lb. turkey, you need to move it from the freezer to the fridge 5 days before you plan to cook it.
An hour or so before roasting your turkey, take it out of the fridge (or cold water). Remove it from the packaging and remove the bag of giblets from the body cavity and in the neck cavity. Set the turkey breast-side-up on the roasting rack and let it sit for an hour or so. This will warm it up a bit so it will cook more easily and it also allows the skin to dry out, which will help it brown beautifully and become crispy.
Remove all racks from the oven except the bottom rack, and make sure that rack is positioned at the lowest level of the oven. Preheat the oven to 325 degrees F. Some cooks like to start off at 400 degrees F and lower the temperature a couple of times during cooking. This is perfectly fine if you want to do this, but your turkey will cook just fine at 325 degrees F.
Brush oil or melted butter all over your turkey. At this point, if you want, you can rub minced herbs or ground spices into the skin and place a couple of onions cut into fourths and a couple of garlic cloves, salt and pepper in the body cavity.
Pour 2 or 3 cups of water into the roasting pan and place the turkey in the oven.
You should roast an unstuffed turkey for 15 minutes per pound. So plan on cooking your 25 lb. turkey for 6 hours and 15 minutes. Every 45 minutes, take the turkey out of the oven and baste it all over with the liquids from the bottom of the roasting pan.
When the turkey is about 45 minutes close to being done, baste it again with oil or melted butter.
About 30 minutes before your determined cooking time is up, check the turkey's temperature in the thickest part of the breast and in the thickest area of the thigh. To be done, your thermometer should read 165 degrees Fahrenheit. If it isn't the right temperature yet, check it again in 20 minutes and continue checking every 20 minutes until the temperature is 165 degrees F.
If at any point, you feel the skin on the thighs and breast is getting too dark, you can loosely lay pieces of tin foil over the dark areas to prevent burning.
When the temperature of the turkey is 165 degrees F (or the pop-up timer pops up if it has one) remove the turkey from the oven.
Lift the turkey by the rack it's sitting on and till it so that any juices in the body cavity will run out into the pan, and transfer the turkey to a cutting board or countertop. You can use a large baking pan or cookie sheet to sit it on to prevent a mess.
Lay a large piece of tin foil over the top of the turkey and let it sit for 30 - 45 minutes to allow the meat to firm up and the juices to re-absorb into the meat. This helps make slicing it easier and the meat will be more juicy.
Now you're ready to carve the turkey!
Cooking Tips:
#1. Use the liquid in the bottom of the roasting pan to make gravy.
#2. Once the meat is off the bone, place the carcass in a large pan and cover it with water. Boil for 45 minutes and you'll have the richest broth you've ever seen. Let the broth cool and freeze it in individual containers for use later on. You can dilute the broth (yes, it's that rich!) if you want, which will make it go farther. And use it just as you would chicken broth. It's great for dumplings, soups and stews!
How do you cook a frozen chicken in a slow cooker?
First, it's not a very good idea. Licensed food handlers will tell you that it's a sure-fire way to get botulism--especially from chicken, which lacks the acidity needed to stave off those nasties.
Second, you will find that most "friers" (whole chickens) include the neck and giblets in a paper bag. Surely you won't want paper in your cooking!
That said, let me give you a few ideas.
It doesn't take very long (5-10 min) to thaw the bird enough so that you can take out the neck and giblets. You do this using cold water from the tap. Be sure you're using potable water (some countries do not have clean water from their tap). I take the bird from the packaging and while running water, I put it under the water and proceed the loosen the ice. By the time you've got the giblets and neck out, the meat is (according to my experience) thawed enough to be put in a crock pot. You can tell that it's thawed enough if you can easily flex the drumstick and can dent the breast with your index finger.
*Again do not place completely frozen meat in a slow cooker--especially if the thickest part is over 2" (5cm).*
Why? The problem is that the purposes of cooking food are: 1) break down the proteins for easier digestion, 2) loosen sinew, and 3) kill nasty microbes. Nobody likes raw fowl. But, bacteria do! If you were able to heat up the flesh uniformly, this would not be a problem. However, the heat transfer rate through meat is very, very slow. So while you're cooking the outside, the bacteria are sunbathing on the inside!
Before you start, you must make sure that the bird will fit in the pot, if you want to avoid cutting it up. Cutting up a bird is simple once you learn how [ask me!]. There needs to be enough room around so that it's not crammed. The only things that can be "crammed" are the drumsticks. Once you've gone through the motions of getting the bird prepped, place the bird in the crock and add *hot* water, up to the middle of the drumsticks.
Water is *very* important! If the meat were at refrigerator temperature (~34F), you can roast it in the crock pot. Roasting is merely placing the bird in--without water--along with salt, seasoning, butter, vegetables, etc. However, if your meat is partially frozen, you need to bring the temperature up as uniformly as possible. A bath of water is the only way. Period. Again--PERIOD! Oil does not carry and hold heat very well.
Don't worry about losing flavor by adding water, because you can use chicken or vegetable broth along with salt (very, very important for taste and bacteria retardation) and your favorite veggies. You may note that I didn't mention butter here. One reason is, as stated above, oil/fats don't carry heat very well; another is water essentially robs the sweet butter flavor. No way around it. Sorry.
Another thing: slow cookers usually have two settings, low and high. The only difference between the two is "high" reaches cooking temperature faster. They both keep the heat the same and put in the same amount of energy. In short: using low or high makes little difference when cooking with broth.
How long will it take a 12 pound turkey to cook on 250 degrees?
About five hours, but start checking it around the four and a half hour mark.
As a note of caution: Never defrost a chicken or turkey outside of the refrigerator, because bacteria can begin to grow in uncooked meat.
What is the problem of poultry industry?
like any industry, keeping down costs is essential. One way to do this is the keep very large numbers of birds is relatively small spaces.
Battery hens are kept in cages in barns and are force fed to produce lots of eggs. They need to be fed antibiotics to stop disease spreading. The conditions are considered inhuman by many people.
Barn Hens are also kept in barns but are free to forrage within he barn. Less hns can bekept so costs are higher.
Free range chickens are free to feed on fields. These are the costliess hens to keep but the conditions are considered the highest and most humane.
If you defrost uncooked chicken and cook it can you then re-heat it later?
If it is commercially prepared, the instructions should tell you how to use it.
If it is home-prepared, then you would know how well you handled it and whether or not it should be safe for you to use without re-heating. Just so that you know, if the food is poorly handled or has become contaminated with bacteria, freezing the food does not kill off the bacteria or make it safe.
What ingredients are in poultry seasoning?
Every brand name seasoning is bound to have "special" or "select" spices. However, the earliest cookbooks define poultry seasoning as consisting of only: sage, thyme, marjoram, rosemary, nutmeg and black pepper. The homemade replacement recipe is: 2 teaspoons ground sage 1 1/2 teaspoons ground thyme 1 teaspoon ground marjoram 3/4 teaspoon ground rosemary 1/2 teaspoon nutmeg 1/2 teaspoon finely ground black pepper
If you give a chicken steroids will it alter the taste when it's cooked?
No, not usually. Special breeds of chickens have been created to grow quickly to produce meat, so steroids are not necessary. It is more expensive for the producer (of meat or eggs) to use steroids than to just raise a few more chickens to make up for not using steroids. There might be rare cases where steroids are used, but if you purchase chicken meat or eggs from the grocery store, chances are there will be no steroids because it is not profitable for the producer.
Why is the food yield higher from battery chickens than free range chickens?
free range chickens are free to run around outside, and have lots of space and grass to be as natural as possible battery chickens are kept in barns of thousands, and can hardly move because of the other animals. they are unhealthy and lots die due to the poor conditions. free range is normally more expensive to buy, but is better for the chickens
How do you cook chicken a day ahead before grilling?
One of my favorite methods is "Beer Butt Chicken". This method works best with a large fryer or small roasting chicken. The only hitch is you have to have a grill that you can cover, like a Weber kettle grill, for instance. The process is simple: 1. Start the coals in your grill. I have found that piling them to one side works best, since this method requires indirect heat. 2. Clean the chicken, removing the giblets and neck, and removing any excess fat from around the opening to the body cavity. Freeze the giblets for the next time you make soup. 3. Season the bird, inside and out, with salt and pepper or your favorite BBQ rub. Be liberal with the seasoning, since a lot of the spices will be lost during the cooking process. 4. Here's the best part - Crack open a CAN of your favorite beer. Pour half of it into a clean, frosted 16oz. mug. Open an additional beer and pour all of it into the mug. Drink some and marvel at the wonders of fermentation. Now crush a couple of garlic cloves with the flat side of a chef's knife and put them into the half-empty can of beer, along with a couple of sprigs of fresh rosemary, some fresh thyme, a couple of sprigs of sage and a bay leaf. Take the seasoned chicken and half can of seasoned beer out to your grill. 5. Yours coals should be ready by now. Make sure they are moved to one side of the grill and replace the cooking grate. Carefully insert the beer can into the body cavity of the chicken (see where the name comes from?) and place the chicken on the cooking grate opposite the pile of coals. You may have to finagle the chicken a bit to get it to stand up, but in the end it should look like the chicken is sitting on the beer can. Replace the cover on the grill. 6. Cook the chicken for about 90 minutes, rotating the bird a half-turn every twenty minutes. The chicken is done when the temperature in the thick part of the thigh is 170oF. Remove from the grill, carefully remove the beer can and allow the bird to rest under foil for 15 minutes before carving. 7. Eat the chicken. Note: I like to make a small pile of coals (5 or 6 briquettes) directly under the chicken in addition to the main pile of coals. This helps heat up the liquid in the can, releasing the aromatics of the herbs and spices, and also provides some smoke flavor as the chicken drippings hit the coals. Be cautious of flare-ups, though.
What is a rich stew of meat or poultry and vegetables?
There are many recipes that fit this description: goulash, mulligan stew, hotpot, ragout, and pot-au-feu are a few.
Vegetable Beef Stew or Chicken Vegetable Stew.
What does 'chicken ala king' mean?
* Food that is generally served in a white sauce with mushrooms, green peppers, and pimentos
chefluis.com/cookingterms.html * Food heated in a rich white sauce, cream sauce or sherry-flavored sauce.
www.cyberpathway.com/whispers/food/cookterm.htm * an American dish of diced foods, usually chicken or turkey, in a cream sauce with pimientos, mushrooms, green peppers and sometimes sherry.
www.cooksrecipes.com/cooking-dictionary/A-2.html
Its okay for Hindus to eat chicken, pork, fish and even beef depending on which part of the world you are talking about. It's was the Vaishnavas in north India (cow belt) that started the strict vegetarian diet and others picked up on it.
Except cow belt in India all other hindus (Bengal, orrisa, south India, Punjab and haryana) eat non veg food including chicken. In may communities across India it's normal for the brahmins also to have non-veg food. Hindus outside India (not Indian hindus) for example Trinidad&Tobago, Bali, Guyana, Suriname etc. are not at all vegetarians.
There are enough references to eating non vegetarian food including cow meat in vedas. just Google it up if you don't believe.
Eat healthy food and be happy.
Cheers
Is it ok to thaw chicken in hot water?
It will affect the taste of the final product. Warm water will equally thaw the food. Hot water will thaw out the outside before the inside is thawed. One should never thaw meat in water unless you are going to cook it in water. It removes some of the taste in the food
Thawing meat in water will decrease the nutritional value of the meat as the nutrients are lost in the water. Furthermore it is not recommended to thaw meat in still water as it will increase the microbial growth. Rather thaw in the fridge or microwave or if you must use water rather thaw under running water (this is safer than still water).
Those that are baked and not too salty can be healthy. Fried chicken nuggets have too much sodium and high fat content that can cause weight gain and obesity if the calories are not burned off. Eating in moderation will be fine for you.
How long do you cook chicken tenders on a grill?
Chicken tenders will need to be fried in hot oil. The chicken tenders will need to be cooked on each side for about 6 -7 minutes.
How many pieces of fried chicken for 30 people?
I would say your best bet would be to get 30 legs and 30 thighs. They are usually less expensive and have more meat and in my opinion they taste better and jucier on the grill than wings or breasts.
Why poultry farms are located close to cities and towns?
In the days when there were few good roads and transportation was by farm wagon, it was necessary for poultry farms to be close to cities and towns so that eggs and other poultry products could be delivered quickly while still fresh. It was also more convenient for the poultry farm to be close to town for obtaining the poultry feed. Many present-day poultry farms were established long ago and the farms are still run by the same families.
What are the breeds of poultry in the Caribbean?
what are the drifferent type of poutry in the caribbean
What should the internal temperature of chicken be when done cooking?
A whole chicken should reach 165 degrees Fahrenheit to be considered fully cooked. The internal temperature for chicken should reach 160 to 165 degrees F.
What is the importance of poultry and livestock raising?
1) Livestock is important because they produce food.
2) livestock is important because they provide key inputs to crop agriculture.
3) livestock is important because you can have your own income.
How long and temperature cook 22lbs turkey?
Roasting times for whole turkeys
Preheat your oven to 160°C (325°F) and use these cooking times to prepare roast turkey that's moist, tender and delicious 16 to 22 lb Un Stuffed Turkey 3 ½ - 4 hrs 16 to 22 lb Stuffed Turkey 4 - 4 ½ hrs Turkey is fully cooked and safe to eat when the meat thermometer reads 77°C or 170°F for an un-stuffed turkey and 82°C or 180°F for a stuffed turkey.
