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Hello Kraft Community, we are very excited to share some great news with you. As loyal Kraft Community members we have heard your desire to do more fun things in the community and we are happy to announce in January 2010 we will be making some changes so you can connect and share food ideas in more ways than ever!
We want to let you know we will not be transferring the existing discussions to the new enhanced message boards so if there are discussions that you would like to save please make sure to either print them or copy and paste into a document that you can save to your personal files.
We will remind you again before the transition occurs but wanted to let you in on the exciting news!!
If you have any questions on how to do this please contact Customer Care at Contact Us
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Posts:
135
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Re: Michele McAdoo - What came first, the chicken, or, the egg ?.
Posted:
Oct 12, 2009 2:41 PM
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Why is it, some people, call a egg, "liquid chicken"?.
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Posts:
135
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Re: Michele McAdoo - What came first, the chicken, or, the egg ?.
Posted:
Oct 6, 2009 10:41 PM
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Your right. Thanks. I forgot.
But when in the grocery store, how many times have you seen these by themself, in a package, on the rack?.
Not any more.
The butcher adds these in the bird for extra weight, to make more money per pound.
Plus other thing's as well as filler's.
Some people likes these body parts, but I quit eating them years ago.
I just toss them in the trash now.
Even though, they can be used as well.
Thanks again.
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Posts:
1,106
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Re: Michele McAdoo - What came first, the chicken, or, the egg ?.
Posted:
Oct 6, 2009 10:09 PM
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Hi Chuck18, You missed a few parts, the neck, back, heart, gizzard, & liver. are good fried or they to can be boiled and the meat removed and used for broth, noodles, dumplings. the shell less eggs,inside the chicken, can be boiled and eatten. Some people eat the feet and the roaster comb. annaskf
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Posts:
135
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Michele McAdoo - What came first, the chicken, or, the egg ?.
Posted:
Oct 6, 2009 9:00 PM
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Chicken is one versatile bird you can use all of the cuts (and even the bones for stock), eliminating waste and producing deliciously varied dishes. Each part of the chicken has its own best preparation and cooking methods.
Breasts, boneless, skinless: This cut is ideal for quick cooking. The key is not to overcook, which leaves the meat too firm and dry. A boneless breast can be prepared in almost limitless ways sautéed, stir-fried, deep-fried, poached, steamed, grilled, or broiled which is why it's a staple for every household.
Breasts, bone in, skin on: This cut tends to be tastier than boneless breasts or cutlets because the skin and bone help retain moistness and flavor; the skin also protects against harsh heat and adds succulence. Bone-in breasts are great pan-sautéed, oven-roasted, broiled, grilled, or fried.
Legs: Legs have a more meaty taste and a firm texture, and they retain their juiciness better than breasts do. They can handle long-cooking techniques such as braising or roasting but also can be broiled or deep-fried. They're excellent grilled; just make sure to marinate first try yogurt and tandoori spices or Jamaican jerk chicken herbs, hot peppers, and lime juice.
Thighs: If you're bored with breasts, thighs can be prepared in the same ways just allow more cooking time. Bone-in, skin-on thighs are perfect in slow-simmer dishes such as coq au vin, chicken tagine, or chicken cacciatore the sauce enhances the flavor while they cook.
Wings: Though they don't have a lot of meat in relation to bone, the meat that is there is tender and juicy. Wings can be pan-fried, deep-fried, or grilled. Their crispy skin helps make them delicious when heavily seasoned whether with Buffalo, barbecue, or teriyaki spices. Preparation tip: Cut off the tip and discard (or save to make stock) to make wings easier to cook and eat.
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