Cooking Poultry

molecules move quickly and turn into carbon dioxide

400 to 450
there is no set answer for this , but 350 is a good place to start.
An oven pre-heated to 350 degrees is a good starting point. Cook until the juices at the thigh joint run clear when stabbed with a fork, generally about an hour-and-a-half for a 3 lb. chicken. There are many variations and methods, but this is a good way to begin.

How many chicken wing to 1 kg will depend on the size of the wings. You can get up to approximately 36 small wings in 1 kg. If the wings are large, you will get less.

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put it in the fridge for about 5 hours depends on how long it has been frozen

To prepare and check the cavity, lay the poultry down with the breasts upward. Remove the giblets and kidneys if they are not already removed and trim any excess fat.

To check the difference between a fresh and a spoilt chicken egg , you first need to do the following steps : 1) Put the egg in some water . 2) Heat it for about 2minutes or more , but remember ! not to let the water boil . If the egg floats on the water it is fresh , while if it sinks down it is a spoilt (old) one.

While temperatures may vary depending on how you like your chicken, the lowest temperature while still being safe is 165 degrees F. Once the inside has reached that temperature, you may take it off the grill. BEFORE you eat though, cut through the chicken and make sure its cooked.

This works for all poultry.

Whole bird

1/2 bird

1/4 bird

Breast, bone in skin on

Breast, boneless, skin on

Breast, boneless & skinless

Thighs

Wings

drumsticks

Necks & backs

Heat the oven to 350 degrees F.

Mix the bread crumbs with salt and your choice of seasonings. Be very generous with the spices: use about 1/4 c. spices per 1 c. bread crumbs (see Tips).

Rub the chicken or chicken parts with vegetable oil and press the seasoned bread crumbs onto the chicken.

Place the chicken in a roasting or baking pan and roast at 350 degree F. until the meat is no longer opaque and the juices run clear, or until the internal temperature (measured in the deepest part) reaches 160 degrees F.

Frozen crab legs can be boiled for 8-10 mins add a little salt in the water and they will be cooked thoroughly usually turning a orange redish color when completed. For small crab such as blue crab only 6 mins is required.

You can keep cooked chicken safely in the fridge for 3-4 days. And frozen for almost indefinately.

Marinated meat should be kept cold to prevent the growth of spoilage and pathogenic microorganisms.

Parrots are not poultry.

Poultry is defined as birds kept specifically for the purpose of collecting their eggs, or killing for meat.

There is no fibre in a chicken thigh. Fibre is indigestible part of plants called cellulose. It bulks up your stools and allows your feces to leave your body easily without constipation. Chicken is an animal hence no fibre!

i would say about 100 chickens to feed that many people.

Milk is made of saturated fat,protein,calcium,and vitamin C. Poultry is made up of protein and lipids.

The term chicken is used to refer to the bird itself. The female chicken is called a "hen" the male chicken is called a "rooster". Interestingly, many English speaking people do not know that.
A hen is a chicken. It is a female chicken and a rooster is a male chicken

A duck chicken is a chicken as the mom and the dad as the duck.

You really would not want to go by the pound. It would be better by the each. A leg quarter is a drumstick and a thigh. so figure each person will have a leg quarter.

About 45 mins at a full boil.

NEVER boil only gently simmer. 45 minutes about right

Raw poultry is a product that can contaminate other foods. You need to keep all cutting surfaces cleaned after using with raw chicken. Keep all your cutting utensils cleaned after using on poultry. Store raw chicken separate from other foods.

galantine

Salmonella isn't all that fast. Onset of symptoms can take anywhere from 12 to 74 hours. If it hits in an hour or less, it is likely a chemical or it could be Staphylococcus aureus. See Related Links.