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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
How long do you boil raw chicken?
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.
How long does it take to get salmonella in chicken?
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.
How do you keep chicken crispy after frying?
Season as usual. Top with panko (japanese) bread crumbs and spray with some olive oil spray before baking....... personally I season as usual and dip it in egg and then breadcrumbs and fry. You can use seasoned breadcrumbs
Can you freeze store bought rotisserie chicken?
Yes you can if you want to , you can freeze it for as long as you want.
Yes, it will last in there for awhile it should be good for about 3-4 days in the refrigerator and in the freezer it should last about 2-3 months in there a good word of advise though is go to the store buy it and when you get back cook it on the spot it will keep it nice and delicious. Freezing it will most likely make some of the flavor go away hope this helped!
What is the average weight of a whole raw chicken?
The can weigh up to 15 lbs, but that is very unhealthy for a rooster.
Solve the cooked salty chicken problem?
What's the problem, your chicken is too salty? If I suggest that you use less salt, that would seem to be too obvious to be worth saying. If it's already too salty, you may want to know how to make it less salty. Cut it up into little pieces, then mix it in to some vegetable dish, could be rice, or sauteed vegetables; sauteed onions are always nice and they absorb salt very well. Needless to say, do not add any more salt to the vegetables!
How long does it take to grill chicken wings?
Grilling can be done by various type. Gas grilling may take a lot less time than smoker grilling could. Charcoal grilling is another effective way of grilling chicken wings. Usually the process takes around 20 to 30 minutes. One may want to cut one open to make sure there is no pink left.
Which is better in egg drop soup chicken stock or chicken broth?
Chicken broth and stock are pretty much the same thing. If you are having it soon after it was made it is broth. If you put it away to use as a starter in a later recipe it is stock. When making it as stock, there is a preference for cooking/boiling it longer to boil out the liquid so it is more concentrate (less liquid). That way it takes up less space in the refrigerator or freezer. Because it is more concentrate, it may be a little saltier.
Chicken soup is good on its own and is relatively saltless, unless you use koshered chicken which uses salt in the preparation process. If you need to avoid salt, you can eliminate it entirely and/or substitute other seasonings such as pepper, garlic, cumin, cardamon, etc. You can also you marketed salt substitutes that lower the sodium content by mixing regular salt with calcium chloride or other equivalents.
Can a cooked turkey breast be left out overnight?
No. You should not leave turkey unrefrigerated overnight.
When you leave food at room temperature, bacteria grow more rapidly. It is safer to keep cooked food in the refrigerator to avoid food poisoning.
What is Lebanon's national food?
Cuisine from the Middle East is known worldwide for its richness and goodness. In Lebanon, it is probably the best country to enjoy it, since it is believed that one thing that unites all Lebanese is the love of eating...
Lebanese food is typically Mediterranean. The average meal is high on vegetables, low on meat and big on flavor. A meal usually starts with a mezze, a selection of small portions of dips, pickles, salads and nibbles eaten with the Arabic bread called Khibbiz. Mezze items can include anything from starters to pastries. Salads include Fattoush and Tabbouleh. The main course is generally grilled meat, chicken or fish, eaten with bread or spiced rice and the leftovers of the mezze. In fact, the mezze are appetizers that can make a whole meal out of them.
Meals are generally accompanied by wine or arak, a powerful Lebanese aniseed liquor. Lebanon is rich with grapes that are high in sugar content and perfect for wine production thanks to the natural climate of the Bekaa valley. There are several wine producers: Ksara, Kefraya, Chateau Musar, Chateau Marsyas and Massaya. Desserts include many different variations of sweets such as Baklawa, Knefeh, Maamoul... as well as a lot of fruits.
At the end of the meals, Ahweh, black coffee, is generally offered. It is served Turkish style, that means extra strong with grounds at the bottom of the cup, and hot tea is also a popular drink.
Sahtein! Bon Appetit!
Why is Roasted chicken green inside?
Roasted chicken is probably green inside because it is stuffed with herbs. If it isn't herbs then I don't know what it is. Roasted chicken is probably green inside because it is stuffed with herbs. If it isn't herbs then I don't know what it is. Roasted chicken is probably green inside because it is stuffed with herbs. If it isn't herbs then I don't know what it is.
What bacteria found in eggs and poultry?
silava pee pioson cat hair toe fuzz ink armpit hair and sweat and other stuff you dont want to know
What does a breast of lamb look like?
Head of a sheep looks like:
- black or white
- Some have horns
- muzzle (nose) is on the bottom top
- has 2 ears
- and somehave horns or can be polled (born with no horns; naturly hornless) =)
- You want a lamb if for market to be full of muscle and a nice, good long lion
- If for breeding you want to look more into genetics and other traits For instance: You may want to breed a ewe lamb who is not yet 1 year old, you may end up doing a seesection. Or if it is a carrier of some disease all of her lambs will be this way
What is the best way to cook a whole duck?
Roast the duck uncovered on a rack in a shallow roasting pan, breast-side up, or roast on a vertical poultry roaster in a pan. For an un-marinated whole duck, allow 30 minutes per pound in a preheated 350° F oven. For a marinated duck, allow 22 minutes per pound at 375° F. or until internal temperature at the leg joint reaches 180° F.
A vertical roaster is a perfect way to roast a whole duck. Even the beer can roasters work well with duck.
When a roasted whole duck has completed cooking, the legs will move easily.
When roasting a whole duck, place it on a rack in a pan, so the fat can drain freely into the bottom of the pan and duck doesn't sit in it. Line the pan with aluminum foil before putting the rack in it, and you have a very easy clean-up!
Roast your whole duck without stuffing. Instead stuff the duck with an onion quartered, an orange quartered, or pieces of celery and carrots. This will keep the duck moist and add delicious flavor. Cook the stuffing in a separate dish.
For a wonderful barbecued flavor, try grilling outdoors. For a whole raw duck, the best results come from first precooking it in your oven (following the package directions), and for the last 20-30 minutes, finishing it on the grill. This gives the duck a wonderfully crispy skin.
--------------------------------------------------------------------Roast Duck Recipe6-8 servings!Ingredients- 1 (5 1/2-pound) duckling
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 onion, sliced
- 1 cup red currant jelly
- 1 tablespoon lemon juice
Season both the outside and inside of the duckling with salt and pepper. Place the onion inside the duck. Truss the bird and prick the skin. Dry thoroughly.
Place the duck breast-side up in a roasting pan and place in the center rack of a 425 degree preheated oven for 15 minutes to brown lightly. Reduce the oven temperature to 350 degrees and roast for 1 additional hour to 1 hour and 25 minutes. Remove accumulated fat occasionally with a bulb baster.
The duck is done to medium rare if the juices from the fattest part of the thigh or drumstick run faintly rosy when the duck is pricked, and when the duck is lifted and drained, the last drops of juice from the vent are pale rose. The duck is well done when the juices run pale yellow.
Remove the duck from the oven, discard trussing strings, and place on a serving platter. Let sit for 10 minutes before carving.
In a saucepan, combine the red currant jelly and the lemon juice. Bring to a boil, strain, and serve with the duck.
How do you know oil is hot enough to deep fry chicken?
first of all if you hear it sizzling and test it out with a tiny peice of chicken!!!
(soz spelling not so good)
Duck which has been farmed for slaughter and sale as meat is called poultry.
Wild duck which has been killed by hunters from necessity, or by sporting shooters for enjoyment of the sport, is called game.
Can you put raw ground turkey in soup?
Choose a ground beef with a lower percentage of fat (like 90/10)/ lean minced beef. During the cooking process, skim any fat from the top of the cooking mince to remove any excess fat from the dish. If your not around when cooking the dish skim the fat at the end, however it is best to remove excess fat during the cooking process. Your dish should therefore be lean looking and not greasy looking.
How long can you keep a whole chicken frozen?
Just about as long as you want, but not quite. I wouldent suggest keeping it for over a year.
Can you deep fry chicken without flour?
There are many choices for chicken breading. One common breading is simply flour seasoned with salt and pepper. But you can also use corn flake cereal (crush it with a rolling pin, season it with salt, pepper, and any other spice you choose), nuts (crushed pecans or macadamia nuts are lovely as coatings), and other seasoning blends (such as paprika blended with a small amount of flour, curry blends with flour, etc.).
The goal when breading chicken is to have a coating that remains on the chicken pieces while they're frying and that enhance the flavor of the chicken. Fried chicken is a very common meal in the US and below is a basic 2-2-2 recipe for making it:
Take one cut-up chicken so that you have 2 each of legs, wings, thighs, and breasts. Clean the chicken well. Set aside.
Combine 2 cups of flour with 2 tablespoons salt and 2 tablespoons pepper. Use a fork to stir the seasoning into the flour. You may add 2 tablespoons of paprika if you want the chicken to be slightly spicy.
Blend 2 cups of milk with 2 eggs. Place all the chicken pieces into the milk/egg mixture and refrigerate for 2 hours.
When you're ready to cook the chicken, pour 2 cups of good vegetable oil into a deep pan. Heat to medium-medium high. While the oil is heating, drain the milk/egg mixture from the chicken. Place each piece of marinated chicken into the flour mixture to dredge it thoroughly. Place each piece of dredged chicken into the heated oil. Do not cover. Covering will cause the lid to sweat which will affect the crispness of your chicken.
Allow the chicken to cook slowly, browning throughout rather than only on the outer surface. After approximately 15 minutes, gently turn the chicken pieces by a 1/4 turn. Continue browning. Keep turning the chicken every 10 minutes until it is a dark golden brown with a nice crispy coating.
You may use the "chicken bits" that remain in the pan for country gravy by removing the chicken and draining off most of the oil. Add flour to make a paste and, while stirring, pour in milk while the mixture cooks on medium heat. If lumps appear, use a whisk to smooth the gravy texture. Remove from the heat before it looks like it's ready. Gravy will continue to thicken after being removed from heat.
You now have the beginnings of a typical American Sunday dinner.
Where does Peri Peri chicken come from?
African Birds Eye Chilli in the Southern areas of Africa is used to make Peri Peri.
Peri Peri sauce is most popular in Portugal.
Pasta is from Italy.
So there are actually multiple origins.
The ingredients for Peri Peri are from Africa. The ingredients are made into Peri Peri in Portugal. And the pasta from Italy. You just mix them together with chicken - viola.
