Sentences with phrase «meat and bones into»

Put the meat and bones into a large stockpot.

Not exact matches

1 teaspoon cayenne powder 1 teaspoon cumin powder 1 teaspoon coriander powder 1/4 teaspoon cardamom powder 1/4 teaspoon cinnamon powder 1 teaspoon freshly ground black pepper 1 teaspoon sugar 1/4 teaspoon salt 1 3 - pound chicken, boned, and coarsely chopped (1 1/2 to 2 pounds of meat) 1/3 cup peanut or vegetable oil 2 cups sweet potatoes, peeled and cut into 1?

For my cooker, I clipped the grate probe onto the cooking grate next to the roast and inserted the «meat set point» probe into the roast, being careful not to touch any bone.

I like to throw a couple of chicken thighs (with bone and skin) into my stock to give it that real chicken flavor, and after several hours of gently simmering, the succulent, tender meat is falling off the bone.

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

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

Reduce heat to 350 °F and roast until meat thermometer inserted into meaty part of thigh (without touching bone) and stuffing in cavity registers 165 °F, 2 1/2 to 3 hours longer.

Dump the bones, skin, and any scraps of chicken meat into an 8 quart stockpot.

Reduce oven to 400 °F and roast until meat thermometer inserted into thickest part (without touching bone) registers 165 °F, about 1 hour longer.

Remove the meat from the bones, cut into bite - size pieces and add to the soup.

I bought the bone - in leg and butchered it myself, but if I were you I'd buy either lamb stew meat or boneless leg meat and cut it up into 1 - inch pieces.

Place the chicken meat in a container and put the bones back into the pot.

When your crew bites into these baby backs they'll savor meat so tender and juicy that it slides right off the bone.

When cooking a whole brisket, the flat is done before the point usually is, so a lot of people pull the brisket when the flat is done and cube the point and put it back into the smoker until the meat is fall off the bone tender.

Place the lamb in the middle of oven and cook until an instant - read thermometer inserted 2 inches into thickest part of meat (not touching bone) registers 135 degrees F (about 1 3/4 to 2 hours).

Dipping breaded fried food into a delicious sauce will almost always give a satisfying outcome, but unless its a wing with bone and fat and skin and meat its not a wing!!!

Remove the pork roast and slice or pull the meat off the bone into large pieces.

Place the meat and bones back into the pot and simmer for a further 15 minutes.

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

Bake in the oven for 30 minutes until crispy and golden and the temperature reaches at least 165 degrees when putting a meat thermometer into the thickest part of the thigh (not touching the bone).

Transfer meat to a cutting board with tongs and discard bones and membranes, then cut meat across the grain into 1 / 2 - inch thick slices.

Remove any skin and bone and shred meat into bite - sized pieces.

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).

To do this, I use a meat thermometer that gets inserted into the chicken, and sits along the bone for the most accurate temperature.

Bake 30 - 40 minutes; carefully remove from oven and insert meat thermometer into center of one leg, alongside the bone to confirm temperature of 165 °.

I bought the bone - in leg and butchered it myself, but if I were you I'd either buy lamb stew meat or boneless leg meat and cut it up into 1 - inch pieces.

Traditionally, we used to get collagen into our diets through foods like bone broth, organ meats, and eating nose to tail.

A whole chicken can be roasted and served with roasted root vegetables and a simple salad one night; the leftover meat can be shredded into a lunchtime salad the next day; and the bones and giblets can be made into a delicious and rich stock.

Tip: Remove any leftover rib meat from the bone and turn it into a sandwich for lunch the following day!

Then take the meat off the bones when meat is done and put into the fridge don't put the vegetables in right away.

When cool enough to handle, remove skin from breast, then remove meat from bones and shred into bite - size pieces; discard skin and bones.

Go ahead and set the meat aside for another recipe, or just throw it into your bone broth when it has finished cooking.

I picked all the meat off the bones and also had «left over» fresh cuttings of veggies which went into the pot with the backs.

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

Take the meat off the bones, tear into bite - size pieces and set aside.

Let cool slightly, then remove meat from bones and shred into bite - size pieces; discard skin and bones.

Transfer pan to oven and roast until meat is very tender and falling off the bone (an instant - read thermometer inserted into the center without touching the bone will read 195 °), about 5 1/2 hours.

Remove the meat from the bone and chop or tear it into bite - sized pieces.

[Wild hogs were] «cut open, the bones taken out, and the flesh is gash'd on the inside into the skin, fill'd with salt and expos'd to the sun, which is call'd jirking... [This meat was] brought home to their masters by the hunters, and eats much as bacon, if broil'd on coals.»

I imagine many of you transformed your turkey bones into stock, however, and that you still have some meat you'd like to use in a new and different way... at least I hope so.

Uncover pork and roast, basting with drippings every hour or so and covering with foil if browning too quickly, until an instant - read thermometer inserted into the thickest part of pork registers 145 ° (meat will be very tender but not quite falling off the bone), 6 — 7 hours.

That's because the naturally occurring gelatin in the meat, bones, cartilage, and other bits has melted into the liquid it's cooking in.

Many are normally turned into meat, blood and bone meals used as commodity products or as components in animal feed.

Remove the meat from the bones and shred the meat into large bite - size pieces with two forks.

All your broth will drain into your soup and then you are left with just the chicken bits, bones and meat in your strainer.

Remove the meat from the bone and chop into small pieces.

Here, primitive hominins poked their tiny heads into animal dens to scavenge abandoned kills, fileting meat from the bones of mammoths and wolves with crude stone tools and eating it raw.

Idea is for the cats to get into the bone and get some meat and some marrow.

We didn't switch them to eating organ meats, bone broth and vegetables right away but rather just swapped out pasta with gluten free pasta and had it less often while incorporating new meats and vegetables into the repertoire.