Sentences with phrase «other chicken parts»

«Naturally raised» means that the birds were not administered hormones or antibiotics, and were fed a vegetarian diet (i.e, not other chicken parts).

The sauce is da bomb on wings, but you can also put it to work on ribs or other chicken parts like breaded tenders or baked nuggets.

Not exact matches

Hi Michelle, Just as the others have said - this really looks yum:) Although we are vegetarians so the chicken part perhaps could be substituted with tofu, or something on the same lines.

From there, chickens spread to other parts of Asia, Africa, and Europe and eventually to the Americas; brought from Europe by the early colonists.

Made this the other evening utilizing some leftover parts of a rotisserie chicken from our favorite «club store».

Chicken with Oyster Mushrooms, Portobellos, & Napa Cabbage (adapted from Every Grain of Rice by Fuchsia Dunlop) 3 skinless chicken breasts (~ 1.5 lbs without the bone), thinly sliced ~ 1 lb mushrooms (we used 2 big portobellos and 3 big oyster mushrooms), thinly sliced 1 small head garlic (about 6 large cloves), thinly sliced about the same quantity ginger, thinly sliced 1 napa cabbage (a bit on the small side), cored, quartered, and sliced into ~ 1/4 ″ thick pieces safflower oil (or any other neutral oil with a high smoke point) 2 scallions, green part only, thinly sliced 1 tsp salt more salt and freshly ground black pepper to taste for the marinade 1 tsp salt 4 tsp Shaoxing rice wine (plus more for deglazing the wok, later on) 4 tsp corn starch 1/2 tsp ground black pepper 1/2 tsp ground Sichuan pepChicken with Oyster Mushrooms, Portobellos, & Napa Cabbage (adapted from Every Grain of Rice by Fuchsia Dunlop) 3 skinless chicken breasts (~ 1.5 lbs without the bone), thinly sliced ~ 1 lb mushrooms (we used 2 big portobellos and 3 big oyster mushrooms), thinly sliced 1 small head garlic (about 6 large cloves), thinly sliced about the same quantity ginger, thinly sliced 1 napa cabbage (a bit on the small side), cored, quartered, and sliced into ~ 1/4 ″ thick pieces safflower oil (or any other neutral oil with a high smoke point) 2 scallions, green part only, thinly sliced 1 tsp salt more salt and freshly ground black pepper to taste for the marinade 1 tsp salt 4 tsp Shaoxing rice wine (plus more for deglazing the wok, later on) 4 tsp corn starch 1/2 tsp ground black pepper 1/2 tsp ground Sichuan pepchicken breasts (~ 1.5 lbs without the bone), thinly sliced ~ 1 lb mushrooms (we used 2 big portobellos and 3 big oyster mushrooms), thinly sliced 1 small head garlic (about 6 large cloves), thinly sliced about the same quantity ginger, thinly sliced 1 napa cabbage (a bit on the small side), cored, quartered, and sliced into ~ 1/4 ″ thick pieces safflower oil (or any other neutral oil with a high smoke point) 2 scallions, green part only, thinly sliced 1 tsp salt more salt and freshly ground black pepper to taste for the marinade 1 tsp salt 4 tsp Shaoxing rice wine (plus more for deglazing the wok, later on) 4 tsp corn starch 1/2 tsp ground black pepper 1/2 tsp ground Sichuan peppercorn

Ingredients 1/2 cup peanut oil, or other vegetable oil1 / 2 cup flour1 green pepper, chopped1 medium onion, chopped3 celery stalks, chopped4 garlic cloves, minced1 Tbsp Cajun seasoning1 quart shellfish * or chicken stock, plus 1 cup water2 teaspoons Worcestershire sauce8 - 12 ounces smoked andouille sausage, cut into 1 / 4 - inch thick rounds2 pounds shrimp, peeled and deveinedSalt and pepper to taste3 - 5 green onions, white and green parts, choppedFile powder (optional) Hot sauce (such as Tabasco) to taste.

6 tablespoons olive oil, divided 1 leek, white and pale - green parts only, finely chopped 1/2 small white onion, finely chopped 1 celery stalk, thinly slices 4 cups low sodium vegetable or chicken broth 2 small carrots, peeled and thinly sliced lengthwise with a mandolin 1 cup shelled peas, fresh or frozen Kosher salt and black pepper 1/2 cup fregola, cavatelli, ditalini or other small pasta 1-1/2 cups flat - leaf parsley leaves 1/2 shallot, minced 1 garlic clove, minced Shaved Parmesan for serving

This is an incredibly difficult question to answer for a variety of reasons, most importantly because over the years our once vaunted «beautiful» style of play has become a shadow of it's former self, only to be replaced by a less than stellar «plug and play» mentality where players play out of position and adjustments / substitutions are rarely forthcoming before the 75th minute... if you look at our current players, very few would make sense in the traditional Wengerian system... at present, we don't have the personnel to move the ball quickly from deep - lying position, efficient one touch midfielders that can make the necessary through balls or the disciplined and pacey forwards to stretch defences into wide positions, without the aid of the backs coming up into the final 3rd, so that we can attack the defensive lanes in the same clinical fashion we did years ago... on this current squad, we have only 1 central defender on staf, Mustafi, who seems to have any prowess in the offensive zone or who can even pass two zones through so that we can advance play quickly out of our own end (I have seen some inklings that suggest Holding might have some offensive qualities but too early to tell)... unfortunately Mustafi has a tendency to get himself in trouble when he gets overly aggressive on the ball... from our backs out wide, we've seen pace from the likes of Bellerin and Gibbs and the spirited albeit offensively stunted play of Monreal, but none of these players possess the skill - set required in the offensive zone for the new Wenger scheme which requires deft touches, timely runs to the baseline and consistent crossing, especially when Giroud was playing and his ratio of scored goals per clear chances was relatively low (better last year though)... obviously I like Bellerin's future prospects, as you can't teach pace, but I do worry that he regressed last season, which was obvious to Wenger because there was no way he would have used Ox as the right side wing - back so often knowing that Barcelona could come calling in the off - season, if he thought otherwise... as for our midfielders, not a single one, minus the more confident Xhaka I watched played for the Swiss national team a couple years ago, who truly makes sense under the traditional Wenger model... Ramsey holds onto the ball too long, gives the ball away cheaply far too often and abandons his defensive responsibilities on a regular basis (doesn't score enough recently to justify): that being said, I've always thought he does possess a little something special, unfortunately he thinks so too... Xhaka is a little too slow to ever boss the midfield and he tends to telegraph his one true strength, his long ball play: although I must admit he did get a bit better during some points in the latter part of last season... it always made me wonder why whenever he played with Coq Wenger always seemed to play Francis in a more advanced role on the pitch... as for Coq, he is way too reckless at the wrong times and has exhibited little offensive prowess yet finds himself in and around the box far too often... let's face it Wenger was ready to throw him in the trash heap when injuries forced him to use Francis and then he had the nerve to act like this was all part of a bigger Wenger constructed plan... he like Ramsey, Xhaka and Elneny don't offer the skills necessary to satisfy the quick transitory nature of our old offensive scheme or the stout defensive mindset needed to protect the defensive zone so that our offensive players can remain aggressive in the final third... on the front end, we have Ozil, a player of immense skill but stunted by his physical demeanor that tends to offend, the fact that he's been played out of position far too many times since arriving and that the players in front of him, minus Sanchez, make little to no sense considering what he has to offer (especially Giroud); just think about the quick counter-attack offence in Real or the space and protection he receives in the German National team's midfield, where teams couldn't afford to focus too heavily on one individual... this player was a passing «specialist» long before he arrived in North London, so only an arrogant or ignorant individual would try to reinvent the wheel and / or not surround such a talent with the necessary components... in regards to Ox, Walcott and Welbeck, although they all possess serious talents I see them in large part as headless chickens who are on the injury table too much, lack the necessary first - touch and / or lack the finishing flair to warrant their inclusion in a regular starting eleven; I would say that, of the 3, Ox showed the most upside once we went to a back 3, but even he became a bit too consumed by his pending contract talks before the season ended and that concerned me a bit... if I had to choose one of those 3 players to stay on it would be Ox due to his potential as a plausible alternative to Bellerin in that wing - back position should we continue to use that formation... in Sanchez, we get one of the most committed skill players we've seen on this squad for some years but that could all change soon, if it hasn't already of course... strangely enough, even he doesn't make sense given the constructs of the original Wenger offensive model because he holds onto the ball too long and he will give the ball up a little too often in the offensive zone... a fact that is largely forgotten due to his infectious energy and the fact that the numbers he has achieved seem to justify the means... finally, and in many ways most crucially, Giroud, there is nothing about this team or the offensive system that Wenger has traditionally employed that would even suggest such a player would make sense as a starter... too slow, too inefficient and way too easily dispossessed... once again, I think he has some special skills and, at times, has showed some world - class qualities but he's lack of mobility is an albatross around the necks of our offence... so when you ask who would be our best starting 11, I don't have a clue because of the 5 or 6 players that truly deserve a place in this side, 1 just arrived, 3 aren't under contract beyond 2018 and the other was just sold to Juve... man, this is theraputic because following this team is like an addiction to heroin without the benefits

Processed meats such as sausages, chicken nuggets and similar use lower quality parts of animals, and have other additives.

«The rashes are bigger than chicken pox and occasionally, they burst and spread to other parts of the body and this happens within a period of one week,» he said.

Federal prosecutors say a slaughterhouse in Orange County that supplies kosher chicken to Orthodox Jews discharged chicken parts and other waste into storm drains and sewers.

Others worry the decision, which is widely seen as part of a tit - for - tat bid to open the Chinese market to U.S. beef, may crack the door to the eventual importation of chicken raised in China.

The cows, pigs, chickens and other animals raised for food across the globe — and the industry of which they're a part — contribute more to rising temperatures and oceans than all the planes, cars, trucks, boats and trains in the world.

If available it would be beneficial to add pastured chicken feet or other cartilage containing parts to the stock in order to ramp up the gut healing properties of broth.

3 - 4 pound chicken, whole or in parts 12 cups cold water 3 or 4 large carrots 2 or 3 celery stalks, with leaves 1 parsnip 1 onion, peeled 1/2 head garlic 1 leek 2 or 3 sprigs fresh thyme Handful fresh parsley leaves and stems 8 peppercorns 1 bay leaf Other vegetable scraps, like fennel fronds, chard stems or squash ends 2 tablespoons apple cider vinegar Fine sea salt to taste

Remove the chicken and other large parts.

You said that the omega 3 enriched - eggs, now I've always heard that you shouldn't go for the omega 3 ones because they're actually like feeding the chicken something that they naturally wouldn't necessarily eat in order to boost the omega 3 so you're actually losing some of the other good parts of the eggs.

The manageing partner come's with me b / c the offices are NOT in good part's of town — one is in Queen's and the other is in UPPER Manahattan or mabye the Bronx I think where you do NOT want to go after dark — even tho there is a great Chirpin» Chicken place up there that Roberta get's take out for us from.

The Cry of the Icemark is yet another successful book from the small but innovative UK publisher, Chicken House, who also publish Cornelia Funke (The Thief Lord etc.) Last year they were bought by Scholastic and only time will tell whether, now they're part of a behemoth publishing group, they'll continue to seek out the new and interesting authors that other publishers overlook!

As the two submarines sail towards each other, Captain Mancuso says to Ryan, «The hard part about playing chicken is knowin» when to flinch.»

Other parts that could be included in chicken by - product include organs like liver, kidney and heart.

AFFCO, or the Association of American Feed Control Officers, explains that chicken byproducts can refer to any «non-rendered, clean parts, other than meat, derived from slaughtered animals...» Even though the term «byproducts» does not refer to hair, teeth, or horns, it applies to intestines, feet, and parts of the head.

They use whole meat, fish and organs for the most part, instead of fish meal, chicken meal, or other meat meal.

So if other animal parts with anatomically correct labeling — chicken gizzards, pig ears and snouts, lamb esophaguses, etc. — are showing up on the shelves of natural pet stores eager to minimize animal waste, why are producers and pet stores so afraid to call a penis a penis?

There's nothing wrong with chicken meal or turkey meal but if you were counting on the duck as a significant part of the food, you should know that there is less duck protein than these other kinds of poultry.

I saw that your web site sell «Honest Kitchen» is this okay to feed her as is without adding other raw ingredients, I have convinced my husband to try it out but he has put his foot down on feeding her raw chicken, beef, liver or any other raw part of an animal.

These by - products consist of leftovers such as chicken feet, beaks, intestines, undeveloped eggs, intestines, and other bird parts that are not fit for human consumption.

Skinless chicken breast is very low in fat, but other parts can be used as long as you remove the skin and visible fat.

So, it does include chicken necks, feet, and other parts.

The treats include Chicken Feet, Beef Tendons, Beef Trachea and other animal parts.

The meal or by - products listed are really all the other parts of the chicken (not just the muscle or meat) that are ground up into a «meal.»

The Association of American Feed Control (AAFCO) defines chicken by - products as the ground, clean parts of the chicken, which include internal organs, bone / cartilage and other parts.

Yaskulka adds that Halo diets are free of artificial colors, flavors or preservatives and never contain chicken meal or other rendered animal parts.

One important component of Halo diets that sets them apart from other brands is that they never contain chicken meal or other rendered animal parts — these «meals» are never permissible in human food.

In fact pork products are used in pet - foods - sometimes this appears on the label («Chicken and Ham», «Chicken and Bacon»,»... and Pork») and other times it is hidden as part of the meat byproducts and derivatives.

Actually an interesting idea...]» Sex Kick, Chicken - Blocking And Other Weird Fighting Game Terms Defined (Ian Walker / Kotaku Compete) «Like any subculture, the one that's sprung up around competitive games like Street Fighter and Guilty Gear has slowly developed its own special language, which can be hard to understand if you haven't been a part of the scene for years.»

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.