The DON MIGUEL ® Chicken & Cheese Burrito packs 7 ounces of savory
chicken leg meat, three kinds of real shredded cheese and mild green chiles into a hearty, handmade flour burrito.
Chicken leg meat, water, three cheeses (pasteurized process American cheese [American cheeses -LCB- milk, cheese culture, salt, enzymes -RCB-, water, milkfat, sodium citrate, salt, sodium phosphates, color -LCB- annatto and apocarotenal -RCB--RSB-, Cheddar cheese [pasteurized milk, cheese culture, salt, enzymes and annatto], Monterey Jack cheese [cultured pasteurized milk, salt, enzymes]-RRB-, green chiles, bell peppers, modified food starch, contains 2 % or less of: tomato paste, chicken flavor broth (hydrolyzed corn gluten, soy protein and wheat gluten, salt, sugar, autolyzed yeast extract, dried chicken meat, torula yeast, soy flour, partially hydrogenated soybean & cottonseed oil), vinegar, jalapeños (jalapeño peppers, salt, acetic acid, water, calcium chloride), flavorings, dehydrated bell peppers.
Chicken leg meat, tomatoes (tomatoes, tomato juice, salt, calcium chloride, citric acid), pasteurized blended Cheddar cheese (milk, culture, salt, sodium citrate, enzymes, apocarotenal [color]-RRB-, pasteurized process cheese spread (American cheese [milk, culture, salt, enzymes], water, whey, sodium phosphate, whey protein concentrate, skim milk, milk fat, salt, apocarotenal [color]-RRB-, cream cheese (pasteurized cultured milk & cream, salt, stabilizers [xanthan and / or carob bean and / or guar gum]-RRB-, bell peppers, corn starch, water, textured wheat protein (wheat gluten, wheat starch, phosphate, natural mixed tocopherols), onions, contains 2 % or less of: bleached wheat flour enriched (niacin, reduced iron, thiamine mononitrate, riboflavin & folic acid), cheddar cheese flavor (milk, whey, corn syrup, sugar, salt, cheese culture, sodium phosphate, enzymes), jalapeños (jalapeño peppers, salt, acetic acid, water, calcium chloride), gelatin, vinegar, salt, chili powder (chili pepper, salt, spices, garlic powder), flavorings.
EL CHARRITO ® Chicken Taquitos are made with real crispy, corn tortillas and packed with inspired flavors — like seasoned
chicken leg meat — to deliver a small bite or snack that really satisfies.
Chicken leg meat, tomatoes (tomatoes, tomato juice, salt, calcium chloride, citric acid), pasteurized blended Cheddar cheese (milk, culture, salt, sodium citrate, enzymes, apocarotenal [color]-RRB-, pasteurized process cheese spread (American cheese [milk, culture, salt, enzymes], water, whey, sodium phosphate, whey protein concentrate, skim milk, milk fat, salt, apocarotenal [color]-RRB-, cream cheese (pasteurized cultured milk & cream, salt, stabilizers [xanthan and / or carob bean and / or guar gum]-RRB-, bell peppers, corn starch, water, textured wheat protein (wheat gluten, wheat starch, phosphate, natural mixed tocopherols), onions, contains 2 % or less of: bleached wheat flour enriched (niacin, reduced iron, thiamine mononitrate, riboflavin & folic acid), cheddar cheese flavor (milk, whey, corn syrup, sugar, salt, cheese culture, sodium phosphate, enzymes), jalapeà ± os (jalapeà ± o peppers, salt, acetic acid, water, calcium chloride), gelatin, vinegar, salt, chili powder (chili pepper, salt, spices, garlic powder), flavorings.
Chicken leg meat, water, textured wheat protein (wheat gluten, wheat starch, phosphate, natural mixed tocopherols), flavorings, jalapeà ± os (jalapeà ± o peppers, salt, acetic acid, water, calcium chloride), contains 2 % or less of: corn starch, gelatin, textured soy flour (soy flour), chicken flavor broth (hydrolyzed corn gluten, soy protein, wheat gluten, salt, sugar, autolyzed yeast extract, dried chicken meat, torula yeast, soy flour, partially hydrogenated soybean & cottonseed oil), celery salt (salt, celery seeds), vinegar, cilantro flavor (dextrose, modified corn starch, extractives of cilantro), guar gum, disodium inosinate & disodium guanylate.
Not exact matches
One video shows a «deboning stakeholder» from Cargill, their
chicken supplier, separating a bird into pieces to demonstrate which components are used in McDonald's» products (breast
meat, tenders, thighs and a bit of skin as a binder) and those that aren't (wings,
legs and everything else).
However,
meat lovers don't despair; as there are mouth - watering options for you as well, including crispy
chicken parts with sake sauce, miso pickles and Japanese pepper flake; churro lamb
leg with summer squash, roasted tomato, olive, crumbs and mint; and fish in the form of pink grouper with avocado, grapefruit and carrot furikake atop brown rice.
Shredded
meat from 2 cooked
chicken legs 6 leaves Bibb lettuce 1/2 seedless cucumber, chopped 1 mango, pitted, peeled and diced 1/2 cup seedless grapes 3 scallions, thinly sliced 1/2 cup chopped fresh cilantro 2 ounces Cabot Sharp Cheddar, grated (about 1/2 cup)
5 cloves garlic, peeled and chopped 2 tablespoons butter 2 tablespooons masala powder 1/4 cup yogurt, Greek preferred 1 cup Onion Sauce (see recipe below) 1 cup whipping cream 4
legs roasted young
chicken,
meat cut from the bone in strips Salt to taste
Brush yogurt on
chicken and continue roasting until
chicken is well browned, juices run clear when inner thigh is pierced with a knife,
legs move easily in the joint, and a
meat thermometer inserted into the thickest portion of the thigh registers160 to 165 degrees F on an instant - read thermometer, about another 40 to 50 minutes.
On the mild side of hot (especially after cooking with food) but big on personality, Dog - Gone BBQ Sauce will win you over with one bite, whether you use it on ribs or other red
meat,
chicken, turkey
legs, shrimp or veggies on the grill, in the oven, or on the stove top.
We like this particular burgoo recipe because it uses leaner cut
meats; here we see sirloin steak and pork tenderloin used in place of the usual shank or stew
meat and boneless
chicken breast instead of
chicken legs or thighs.
But if you are not a fan of fish you can have this side dish with a delicious roasted
chicken legs or any other
meat you prefer.
Turkey — Breasts, Thighs,
Legs, Ground Turkey (note the same rules applies for white / dark
meat with turkey as
chicken)
Then flip
chicken over (skin side up), place on cooler side of grill, close grill lid and let
chicken cook (3 - 5 minutes for breast
meat; 12 minutes for bone in
leg / thigh
meat).
He brines
chicken breast in dill - pickle juice to flavor it and keep it moist in the oven, then serves it on top of supertender
leg meat he's shredded and mixed with sautéed chard.
Keep an eye on prices for whatever steaks you like (a decent porterhouse is a meal of itself, imho),
chicken parts (
legs and thighs are particularly good for soups and stews) and boneless skinless
chicken breasts (good for sandwiches and anyplace where the
meat will be a part of the larger meal, like casseroles or most Chinese foods).
I prepare the
meat as follows: Uncooked veal, mutton, lamb, pork, or beef, in three - quarter inch squares;
chicken as for fricassee, but making three pieces of the breast, cross cut, two of each thigh, and two of each
leg, for
chickens in India are used when much smaller than English birds.
Laying hens suffer their entire lives in battery cages where they can't even stretch their wings and millions of «
meat chickens» die every year because they are bred to grow so fast that their
legs are unable to support them.
The
meat on duck
legs is a lot different than
chicken legs as it is denser and much richer in flavor.
Chicken (two
legs) is preferable to red
meat (four
legs).
In the morning my 8 - month - old had a bone marrow fritter (click for the recipe on my blog) and for dinner he ate a version of what we ate: slow cooker
chicken (a strip of
leg meat) and purple sweet potato roasted in lard.
leftover
meat from dinner cut into chunks — you can send almost anything: roast
chicken, pork roast,
chicken legs and carne asada leftover from tacos are all things my kids have enjoyed.
After two years, a
leg of fried
chicken in a dry tomb had just shrivelled, its
meat intact.
Add 200g frozen peas and the
meat from 2 cooked
chicken legs and thighs.
Dinner: family roast
chicken: 60 - 100g of roasted starchy vegetables such as potato, carrot, kumara, beetroot, onions, parsnip, or pumpkin, 1 - 2 cups of non-starchy vegetables such as steamed silverbeet, broccoli, zucchini, cauliflower with salt, olive or avocado oil or butter for fats, one
chicken leg (100g
meat), skin on or off.
Dinner: Roast
chicken legs (you want the dark
meat) or lamb shank with sweet potato or brown rice and broccoli stir - fry.
Marinate
chicken legs in all the ingredients and make incisions in the
meat for spices to seep in.
I love having a few side dishes, especially if I am cooking a larger piece of
meat such as a whole
chicken or
leg of lamb.
For example, Miller explains that when a pet food label lists
chicken by - products as the protein, that means a
chicken carcass that has had all of the
meat used for human consumption removed (breast
meat, wings, thighs,
legs), but still contains the cleaned organ
meat and bones with leftover
meat on them.
Chicken meal is the rendered (cooking to remove water and fat from fresh
meats) dried meal from flesh, skin and parts such as bruised
legs, thighs, breasts and whole deboned carcases of
chickens, all of these different ingredients are defined by FDA and AAFCO as, «not for human consumption».
Chicken leg quarters are about 80 %
meat, and 20 % bone.
Beef round steak, whole egg,
chicken or turkey white
meat and
leg of lamb all have only a moderate amount of sodium.
A
chicken back has almost no
meat, a
chicken leg quarter has lots of
meat.
We use
chicken leg quarters a lot, but when we use necks and backs, we add extra
meat.
Personally, I would be using 50 % HK Embark and 50 % raw
meat or meaty bones (like raw
chicken leg quarters or thighs).
RMBs contain a decent amount of
meat (examples include turkey backs,
chicken leg quarters, lamb necks, and ox tails); these meaty bones comprise the main part of the diet and are consumed in their entirety.
It is different from other cultured
meat companies because it wants to grow entire, recognizable, three - dimensional
meat parts, i.e.
chicken legs, thighs, breasts, bones and fat (even leather, eventually); whereas all other cultured
meat research has focused on ground beef substitutes, like hamburger patties.