Sentences with phrase «part of this chicken»

As an example of the social media campaign, the company listed this question: «What part of the chicken is a Chicken McNugget?»

I grew up thinking a certain inedible part of the chicken's anatomy was called the pope's nose.

Unflavored gelatin improves the body of stocks made with parts of the chicken that are less collagen - rich.

If you decide to buy whole chickens, you can use every part of the chicken — everything from the succulent breasts just like in this recipe, right down to the chicken carcass to create a nourishing homemade bone broth.

Spread one part of the chicken.

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.

Chicken tenders are an actual part of the chicken.

Chicken breast, the leanest part of the chicken, rubbed with spices to add flavour without calories.

Wings are my favorite part of the chicken.

I think that chicken drumsticks are probably my favorite part of the chicken haha.

In my humble opinion, chicken thighs are the best part of the chicken.

If you can't find fresh chicken tenderloins (the tender part of the chicken breast), you can usually find bags of them in the freezer section.

And, use the leanest part of chicken, such as chicken breast.

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

I've been making a lot of carnitas lately, but today I'm switching it up and using chicken thighs, which I believe to be one of the juiciest parts of the chicken.

you never know what parts of the chicken or what chemicals they use.

It is a virus of your central nervous system and spine, it's part of the chicken pox family but in adults is so much worse.

Cut a 3 - inch - long pocket in the thickest part of the chicken breast.

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 made it with chicken drums, but you can use any part of the chicken you prefer.

Bake the pesto chicken and veggies in the preheated oven for 30 - 35 minutes or until internal temperature of the thickest part of chicken reaches at least 165 F in an instant - read thermometer.

Cut 2 - 3 slits across the thickest part of the chicken fillet.

I know I'm preaching to the choir when I say that the crust is the best part of a chicken pot pie.

Since we're skipping the chicken part of chicken Marsala, I figured we ought to add a little something for protein, and chickpeas seemed perfect.

Roast until an instant - read thermometer inserted into the thickest part of the chicken measures 160ºF or the juices run clear when small cut is made in the chicken.

Take the fattiest part of the chicken, with skin, deep fry it in fat, toss it in a sugar - laden sauce, then dip it in a 100 % fat sauce like blue cheese dressing.

Just make sure to stick a thermometer in the thickest part of the chicken pieces before you shred them to ensure they reached at least 165 degrees Fahrenheit.

Insert the thermometer into the thickest part of the chicken breast or thigh and when the chicken reaches a temperature of 165 degrees F, it is safe to eat.

Roast chicken and vegetables until a thermometer inserted into the thickest part of chicken thigh registers 165 °F, 35 — 45 minutes.

I prefer using chicken tenders, though you can easily adapt this recipe to whatever part of the chicken you like to grill.

Fry chicken, turning with tongs every 1 — 2 minutes and adjusting heat to maintain a steady temperature of 300 ° — 325 °, until skin is deep golden brown and an instant - read thermometer inserted into thickest part of chicken registers 165 °, about 10 minutes for wings and 12 minutes for thighs, legs, and breasts.

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.

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

Once liquid begins to simmer, reduce heat to low and cook until juices run clear when thickest part of chicken is pierced, 10 — 12 minutes.

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.

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.

I drank ice - cold Asahi beers, snacked on yakitori made from every part of the chicken, and gazed at the smoke rising from grills in the open kitchen.

Roasting at a lower temperature means that no part of the chicken is likely to overcook and get dry when the leftovers are shredded, making it ideal for using throughout the week.

Roast chicken until an instant - read thermometer inserted into the thickest part of chicken thigh registers 165 °, 40 — 55 minutes.

Being a family man and a chef, Bradley Ogden is quite familiar with the lure of the bird, and being son to Bradley and an award - winning chef in his own right Bryan Ogden is completely at home preparing recipes featuring all parts of the chicken.

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

While you can definitely use any part of the chicken you have on hand for this chicken enchilada soup recipe, I've found that the combination of chicken thighs and breasts brings the best of both worlds.

until juices run clear when thickest part of chicken is pierced and temperature on instant read thermometer reaches 180 °F.).

Too often chicken wings are doused and smeared with sugary sauces that just spike your insulin through the roof and ruin all the fatty goodness that comes with the best part of the chicken, there's no need.

(We haven't yet figured out why people who write diet books foster such a hatred for the part of the chicken children love the most — the crispy, succulent skin.)

Chicken Enchilada soup is basically all the best parts of a chicken enchilada in soup form!

Reduce heat to maintain a gentle simmer and cook until an instant - read thermometer inserted into the thickest part of the chicken registers 165 °F, about 15 minutes.

It's much less expensive to buy a whole chicken than boneless skinless chicken breasts or any one part of the chicken.