Sentences with phrase «part of the chicken a meat»

- Place inside a meaty part of the chicken a meat thermometer to check if the meat temperature has reached 170 degrees.

Not exact matches

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.

Different parts of the chicken will contribute different amounts of gelatin to the stock: Breast meat produces a deliciously flavorful stock that is very thin, while wings produce a slightly less clean flavor, with lots of gelatin.

Nestle chicken thighs in sauce, reduce to a simmer, and cook until meat registers 165 °F in thickest part of thigh on an instant - read thermometer.

Chicken is done when a meat thermometer inserted into the deepest part of the breast (but not touching the bone) reaches 165 F or higher for at least 5 seconds.

I didn't realize that dark meat is the tastiest part of the chicken.

Luckily if meat and veggies are a regular part of your diet, you're already eating whole foods (breaded chicken fingers aside of course).

It is done when no longer pink and an instant read thermometer in the thickest part of the meat registers 170 degrees F. (I find the chicken typically cooks in 10 - 12 minutes).

The most tedious part of making this salad is removing the chicken meat from the chicken carcass.

It's inexpensive, it uses my favorite parts of the chicken (dark meat 4evr!)

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.

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

I use a charcoal grill which can be tricky for uneven cuts of meat such as chicken parts.

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.

Chicken (White meat) recipes form a vital part of the Indian non vegetarian cuisine...

Add chicken and reduce heat to maintain a bare simmer; cook until an instant - read thermometer inserted in the thickest part of the meat registers 165 °F, 12 to 15 minutes.

I also think most chicken recipes call for chicken breasts and part of my mantra about eating meat respectfully means using all parts of the animal so I think it's important to vary our meat consumption when possible.

my recipe is basically 1 can lower fat coconut milk, vital wheat gluten 2 parts 1 part chickpea flour and a half a cup of nutritional yeast as the part that never varies (I say one part two part because the amount of flour seems to vary) depending on if I want a «chicken style» or meat style, I also use the following (for the chicken style I leave out the fennel and all things red.)

When considering the protein source, for example, one must not only consider whether an animal - or plant - based protein will be used, but the specific organism from which it is derived (e.g., animal: chicken, beef, lamb, pork, etc.; fish: salmon, menhaden, etc.; plant: corn gluten meal, soybean meal, etc.), what part (s) of that organism will be included (e.g., plant: whole wheat vs. wheat germ vs. wheat bran; animal: entire animal vs. skeletal muscle vs. organ meats), and the form in which it will be added (animals: frozen, fresh, meal), all of which affect the diet in terms of cost, nutrient composition and stability, manufacturing requirements, and ingredient handling, transport, and storage.

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).

Working in 4 batches, fry chicken, turning often with tongs and adjusting heat to maintain temperature, until brown and an instant - read thermometer inserted into the thickest part of chicken registers 165 ° for dark meat and 160 ° for white meat, 10 — 14 minutes per batch.

Working in 4 batches, fry chicken, turning often with tongs and adjusting heat to maintain temperature, until skin is deep golden brown and an instant - read thermometer inserted into the thickest part of chicken registers 165 ° for dark meat and 160 ° for white meat, 10 — 12 minutes per batch.

Continue roasting the chicken until an instant - read meat thermometer inserted into the innermost part of the thigh registers 170 degrees F, basting occasionally with the juice mixture and adding broth to the pan, about 45 minutes longer.

It is important to stay away from fatty meat parts such as chicken skins, since that's where most of the unnatural substances deposit.

If you do not have a meat thermometer you may also check doneness by piercing the thickest part of the chicken and all juices should run clear not pink.

On the top part of the chicken just above the cavity, separate the skin just a bit from the breast meat.

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

A chicken nugget is not a normal piece of meat - it is random chicken parts ground up and compressed.

So my daughter won't eat meat except for chicken nuggets and bacon, and when it is part of the filling in tortellini.

Meet «white slime,» a slurry of chicken part leftovers (bone marrow, bone fragments, cartilege, and even meat) thought to be the cause of the outbreak and imported from Brazil, no less.

you can use either one, I use chicken carcass after we have eaten the meat off of it or chicken parts that are raw.

Luckily if meat and veggies are a regular part of your diet, you're already eating whole foods (breaded chicken fingers aside of course).

Boneless, skinless chicken breast, for example, instead of eating every part of the animal — white meat and dark, tough cuts and tender, organ meats like liver, and skins, bones, tendons and cartilage in old - fashioned broth.

Chicken (White meat) recipes form a vital part of the Indian non vegetarian cuisine...

I also think most chicken recipes call for chicken breasts and part of my mantra about eating meat respectfully means using all parts of the animal so I think it's important to vary our meat consumption when possible.

As someone who has not eaten meat or chicken in about 30 years, tofu has always been part of my diet.

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18 to 20 minutes, turning every 3 to 4 minutes, until the juices run clear when the chicken is pierced or until a meat thermometer inserted in the thickest part of thigh registers 160 °F (75 °C).

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.

If a good source of fresh chicken parts or lamb meat is available, the dogs get chicken or lamb.

Your dog probably wont mind, but many people prefer their puppies and dogs to only eat the external flesh of the chicken or the meat parts.

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

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».

The organs are actually the most nutritious part of the chicken, but as humans, we tend to stick to the white meat.

Your dog probably won't mind, but many people prefer their dogs to only eat the external flesh of the chicken or the meat parts.

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.

The best part is that is does not contain any meat by - products and is made of pure deboned chicken and meat.

«As for Meat by - products: Meat by - products are ground and cleaned slaughtered meat carcass parts such as necks, feet, undeveloped eggs, bones, heads, and intestines (and a small amount of feathers in the case of chicken meMeat by - products: Meat by - products are ground and cleaned slaughtered meat carcass parts such as necks, feet, undeveloped eggs, bones, heads, and intestines (and a small amount of feathers in the case of chicken meMeat by - products are ground and cleaned slaughtered meat carcass parts such as necks, feet, undeveloped eggs, bones, heads, and intestines (and a small amount of feathers in the case of chicken memeat carcass parts such as necks, feet, undeveloped eggs, bones, heads, and intestines (and a small amount of feathers in the case of chicken meatmeat).

Poultry by - product meal consists of the leftover parts of the chicken carcass after the edible portions have been removed — this includes organ meats, feet, and beaks — anything except for feathers.

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.»