Sentences with phrase «chicken meat pieces»

Use these chicken meat pieces in your broth throughout the week.

Set aside the chicken meat pieces and return the remaining chicken bones to the pot and continue to boil on high heat until the liquid has reduced, about a quart or quart and a half.

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).

Years after having the audacity to replace the buns on a meat sandwich with two pieces of fried chicken, the rogue restaurant chain has once again emerged from Dr. Frankenstein's food lab with yet another monster: The Double Down Dog.

One of the favorite uses is to place it between the meat and skin of chicken pieces before grilling, baking, or frying.

When boiling, add the chicken pieces and let it boil until the meat is done.

Overflowing with tender pieces of white meat chicken, black beans, corn, carrots, celery, onion and garlic with fiery red hot sauce and cream cheese to help put out the fire.

Pull chicken meat into strips, discarding skin, any large pieces of fat, and bones.

Pound the chicken with a meat mallet until each piece is of even thickness, about 1 - 1 1/2 inch thick.

FOR THE FILLING 4 cups chicken broth 3 carrots, cut crosswise into 1 / 4 - inch slices 3/4 pound red potatoes (about 2 medium), quartered lengthwise and cut crosswise into 1 / 2 - inch pieces 2 large celery ribs, cut crosswise into 1 / 2 - inch pieces 2 1/2 cups cubed cooked chicken (the meat from around a 3 pound chicken) 1/2 cup green peas 1 onion, chopped 1/2 stick (4 tablespoons) unsalted butter 5 tablespoons all - purpose flour 1/4 teaspoon dried thyme, crumbled 1/4 teaspoon freshly grated nutmeg, to taste 1/2 cup minced fresh parsley leaves

Once cool, remove meat from the bone, tear and cut chicken into small pieces.

Remove the chicken from the pot, de-bone it, breaking the meat into bite sized pieces, and return the meat to the soup.

I've used a small piece of chicken breast meat, pan fry lightly in a little oil in the saucepan, seasoned with salt and black pepper, cook until the chicken is done.

I agree with you... chicken thighs without the skin are still a pretty healthy piece of meat.

I'll leave out your «chicken» pieces as I'm betting they are soy and I never cared for the meat in the soup anyhow.

If we are having smaller pieces of meat on the bone (eg chicken thighs, lamb chops etc) then I freeze the bones until I have enough to make stock — it doesn't impact the taste (tip was from a River Cottage program years back!).

«These are 1 - ounce pieces of all white meat chicken breast, marinated and grilled instead of fried, and then tossed in our signature wing sauces.

The most famous unusual parts of chicken that are eaten are skewered Chickens» Asses — literally, pieces of meat carved from the ass of the chicken, and plainly grilled.

Cayenne - Infused Meat Marinade 1 teaspoon cumin seeds 1⁄3 cup olive oil 2 tablespoons lemon juice, fresh preferred 1 tablespoon soy sauce 2 tablespoons dry sherry 1 cup finely chopped onion 3 tablespoons finely chopped parsley 1 tablespoon finely chopped ginger 2 cloves garlic, minced 2 teaspoons ground cayenne chile 1 teaspoon ground paprika 2 teaspoons fresh oregano 1/2 teaspoon cinnamon Freshly ground black pepper The Brochettes 1 1/2 pounds boneless lamb, cut into 1 to1 1/2 - inch cubes, or substitute capybara 1 large bell pepper, stem and seeds removed, cut in1 1/2 - inch squares 1 small onion, cut in 1 1/2 - inch squares 12 cherry tomatoes 12 cremini mushrooms, stems removed Nutty Rice Pilaf 1⁄8 teaspoon saffron 2 tablespoons water 3 tablespoons blanched almonds 3 tablespoons pistachio nuts 2 tablespoons olive oil 1/2 cup vermicelli, broken into 1 - inch pieces 1 cup long - grain rice 1/2 teaspoon ground cayenne 2 1/2 cups chicken or beef broth 2 teaspoons Cayenne - Infused Meat Marinade, above

In all cases, the preparation is the same: pieces of pork or chicken are marinated for about an hour, then attached to skewers and grilled; while grilling, more marinade is brushed on the meat.

Many contend the thigh is the tastiest part of the chicken and often the moistest piece of meat on the yard bird.

* 3 Tablespoons vegetable oil * 4 cloves garlic, smashed and then minced * 1 1/2 cups peeled, matchstick sized pieces of ginger * 1 pound boneless chicken (your choice of white or dark meat) * 2 Tablespoons fish sauce * 2 Tablespoons gluten - free soy sauce * 1 Tablespoon palm sugar (can substitute white sugar) * 1 large onion, sliced into wedges * 1 red bell pepper, stemmed, seeded and cut into thin strips * 4 scallions, thinly slices

After you've allowed the meat to cool enough to handle, carefully remove all the chicken from the bones, shredding it as you go (I left mine in fairly large pieces, though).

The meat is supposed to be shredded, but I left mine in larger pieces because my son has an aversion of sorts to shredded chicken.

First I pounded the chicken breasts to an even thickness (about 1/3 inch) with a piece of plastic wrap covering the meat.

For a meat lover's version, thread pieces of marinated steak, chicken, lamb or pork onto skewers.

-LSB-...] tablespoons oil (butter / ghee / coconut oil) 1 1/2 pounds chicken thigh meat (boneless, skinless), cut into bite - size pieces 1 -LSB-...]

Of particular significance for the meat and poultry sector is the Ishida IX - G2 - 4027 which, through the use of dual energy technology, is capable of detecting even the smallest bones in meat fillets and boneless chicken pieces.

Ingredients: 1 whole chicken - skinned and cut into small pieces (or you can use boneless chicken meat) 1/2 cup lime juice (I used 2 small limes) 1/2 cup lemon juice (I used 1 huge lemon)

But recently, I started buying the chicken strips instead, and they are so much easier to handle — just a couple of bangs with the mallet are all you need to get the perfect size, leave - shape piece of meat.

Remove the chicken to a plate and, when it is cool enough to handle, peel away the skin and shred the chicken meat into bite - sized pieces with your fingers.

Saute the meat until just cooked through, about 5 - 6 minutes depending on the size of the chicken pieces.

Remove the skin from the chicken, shred the chicken meat into bite - sized pieces, and discard the bones.

Nope i just cut the sweet potato into very small pieces and mix it with the raw chicken meat — because the sweet potato is already very small, it gets cooked in the frying pan as the patties are fried.

They're a little easier to cook properly at the temperatures we recommend here and, most important, pieces this size result in the optimal meat - to - crust proportion, which is such an important part of the pleasure of fried chicken.

I am on a ketogenic diet from last 9 days but no change in my weight.I also walk briskly for an hour on treadmill and cycle apart from some exercises.i take three meals in d day comprising of eggs (2) and cottage cheese in the morning with green tea with coconut milk, Red meat 2pieces or chicken with tomatoes or spinach cooked in olive oil in lunch and egg scramble and 1 piece of meat in evening.please suggest me what should I do to go into ketosis immediately

Remove chicken, let cool slightly and shred meat into large pieces, discarding all skin and bones.

Remove the skin and bones, and cut the chicken into bite - sized pieces or shred the meat using two forks (or your hands).

Place each slice of chicken breast between two pieces of wax paper or plastic wrap and pound with the flat end of a meat mallet until very thin.

If chicken isn't flattened already, place one piece at a time into a gallon sized freezer bag then, using the flat side of a meat mallet, pound your chicken to 1/4 inch thickness.

ingredients CAULIFLOWER POTATO PUREE: 1 head garlic 3 tablespoons olive oil (divided) 2 pounds cauliflower (leaves removed, cut into florets) 1 medium yukon gold potato (peeled, cut into 1 - inch pieces) 1/2 cup reduced - fat sour cream 1 8 - ounce package frozen chopped spinach (thawed, squeezed of any excess moisture) Kosher salt and freshly ground black pepper (to taste) SHEPHERD»S PIE FILLING: 2 tablespoons olive oil 1 pound ground chicken (50 % white meat, 50 % dark meat) 1 yellow onion (peeled, small dice) 2 carrots (peeled, small dice) 3 cloves garlic (peeled, minced) 1 tablespoon tomato paste 2 tablespoons rice flour 1 cup low sodium chicken stock 2 teaspoons Worcestershire 2 teaspoons thyme (leaves only, chopped) 1 teaspoon rosemary (leaves only, chopped) 1 cup frozen peas (thawed, drained) 1 8 - ounce package frozen chopped spinach (thawed, squeezed of any excess moisture) Kosher salt and freshly ground black pepper (to taste)

You won't find the bun slathered with creamy beans and we are using a thin piece of chicken breast, not steak but I guarantee this sandwich is no less terrific and the sentiment of soft bun, creamy spread, crispy, pan-fried meat is all still there.

The chicken is grilled over sweet, fragrant pimento wood resulting in a super-tender, smoky piece of meat.

For example, the bone and meat of a chicken, which complicates the process of detecting bones in chicken portions or pieces.

Dip each piece of meat in order: first in the flour, ensuring the chicken is completely coated, then in the egg, allowing any excess to drip away, and finally into the quinoa flakes.

2 cloves of garlic, minced 3 small shallots, thinly sliced 4 cups of mushrooms (I used cremini, baby bella, shiitake, oyster, enoki and beech), roughly chopped 4 stalks of celery, thinly sliced 1 head of broccoli, cut into bite - sized pieces 1.5 cups of peas 2 cups of vegan chicken (I used beyond meat strips), roughly chopped 1.5 cups of mushroom soup (I used Imagine Creamy Portobello Mushroom Soup) 4 tbsp of nutritional yeast 1 tsp of salt 1/4 cup of breadcrumbs vegan mozz to top (optional)

If I'm using meaty chicken pieces however, I'll take them out after the first 8 - 10 hours to remove the meat, otherwise the meat will become overcooked.

2 lbs skinless, boneless chicken, preferably dark meat, cut into 2 - inch pieces 1/2 cup plain yogurt (not Greek) 3 cloves garlic, grated into paste on a Microplane 1 (1 - inch) piece fresh ginger, finely chopped 2 teaspoons kosher salt 1 teaspoon ground turmeric 1/2 teaspoon freshly ground black pepper 1 teaspoon whole coriander 1 teaspoon whole fennel 2 tablespoons vegetable oil 1 medium onion, chopped 2 — 3 green chiles, seeded if desired 1 teaspoon garam masala 1/2 cup almond meal (or 1/2 cup cashews, that you will then need to grind into a paste with fennel, coriander, and cilantro) 1/2 cup cilantro leaves, finely chopped Ghee rice or chapati, for serving

5) If you're using meaty chicken pieces (thighs, backs etc), remove them from the stock pot and take the meat from the bones.

1 rotisserie chicken, meat pulled from bone and cut into bite - sized pieces OR 4 cups cooked chicken, also cut into bite - sized pieces 1 can cream of chicken soup (10 3/4 oz size can) 1 1/2 cups of chicken broth 2 tablespoons of cornstarch 1 1/2 cups of self - rising flour (White Lily preferred) 1 cup of buttermilk 1 stick of melted butter