Cooking Poultry

Yes, you can. When your chicken pieces are large and more meaty, they may cook on the grill on the outside and still be a little pink on the inside. You can cook them for 20 minutes in a 350 degree F oven and then transfer them to the grill to finish cooking. You can also reverse this, cook the chicken on the grill and then place in the 350 degree F oven for 20 minutes.

If your chicken pieces are smaller and not as meaty, you probably won't need to do this, as they should cook completely on the grill.

Broth is generally made by simmering meat and aromatics in water or stock. This differs from stock, which is generally made by simmering bones only with aromatics. Both has a much richer flavor and usually a higher gelatin content from the fats dispersed through the meat used in the simmering process.

As a rule of thumb you should cook chicken for 20 mins for each pound plus an extra 20 mins, oven temp 190C.

This is a complete economical question without an easy answer. In short: it all depends on several factors.

1. What breed, variety, or line are you raising? Some require special diets, environment needs, or care.

2. What kind of environment are you planning on raising the birds in? Birds with lots of room and access to the outdoors will grow much differently than birds who are raised inside, with limited light, and limited amounts of space. Also, this affects theri body-fat content, too (i.e. flavor of the meat). Also, the population of birds per area greatly affect performance.

3. What kind of diet are you going to feed them? High protein diets can be bought commercially at cheaper prices, but you may not get the end result you wanted from your bird. High-protein feed, like that bought at Farm & Fleet or your local Kent dealer, are conidered "hot" feed, meaning it comes out the same color it went in. Hot feed causes the birds to pack on the pounds faster but is not as healthy as "cool" or "cold" feed such as corn. A mixure or rotation of hot and cold feed should be used for optimum performance.

4. Also, are you wanting to make a profit? It costs a lot more for a hobbyist or fancy-farmer to raise broilers because there is not the high-effiency and roll-over of larhe-scale production. However, these small-scale birds tend to be leaner, have less body fat, and taste better because small famers can keep their birds longer and healthier, without the intensive use of antibiotics.

Consider this. For the best performing broiler in a commercial production, it takes aprox. 2 lbs. of feed for every 1 lb. of muscle gain. For small-scale production, you should consider a slightly higher amount of feed-to-gain ratio, such as 2.5-to-1 or even 3.5 or 4.5-to-1 depending on the above items.

Please do not be discouraged by this! Raising chickens has great rewards. Your broilers will be healthy, happier, and better tasting than anything you can get in the market.

--Orange 88

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.

i don;t no

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.