It’s all about the Chicken – Cooking with Chicken

September 16, 2014 at 5:46 AM | Posted in chicken, It's All About the Chicken | Leave a comment
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Chicken with mushrooms and tomatoes and spices

Chicken with mushrooms and tomatoes and spices

Raw chicken may contain salmonella. The safe minimum cooking temperature recommended by the U.S. Department of Health & Human Services is 165 °F (74 °C) to prevent foodborne illness because of bacteria and parasites. However in Japan raw chicken is sometimes consumed in a dish called torisashi , which is sliced raw chicken served in sashimi style. Another preparation is toriwasa which is lightly seared on the outsides while the inside remains raw.

 

 

 

Chicken can be cooked in many ways. It can be made into sausages, skewered, put in salads, grilled, breaded and deep-fried, or used in various curries. There is significant variation in cooking methods amongst cultures. Historically common methods include roasting, baking, broasting, and frying. Western cuisine frequently has chicken prepared by deep-frying for fast foods such as fried chicken, chicken nuggets, chicken lollipops or buffalo wings. They are also often grilled for salads or tacos.

 

 

Chickens often come with labels such as “roaster”, which suggest a method of cooking based on the type of chicken. While these labels are only suggestions, ones labeled for stew often do not do well when cooked with other methods.

 

 

Some chicken breast cuts and processed chicken breast products include the moniker “with Rib Meat.” This is a misnomer, as it is the small piece of white meat that overlays the scapula, and is removed with the breast meat. The breast is cut from the chicken and sold as a solid cut, while the leftover breast and true rib meat is stripped from the bone through mechanical separation for use in chicken franks, for example. Breast meat is often sliced thinly and marketed as chicken slices, an easy filling for sandwiches. Often, the tenderloin (pectoralis minor) is marketed separately from the breast (pectoralis major). In the US, “tenders” can be either tenderloins or strips cut from the breast. In the UK the strips of pectoralis minor are called “Chicken mini-fillets”.

 

 

 

Chicken bones are hazardous to health as they tend to break into sharp splinters when eaten, but they can be simmered with vegetables and herbs for hours or even days to make chicken stock.

In Asian countries it is possible to buy bones alone as they are very popular for making chicken soups, which are said to be healthy. In Australia the rib cages and backs of chickens after the other cuts have been removed are frequently sold cheaply in supermarket delicatessen sections as either “chicken frames” or “chicken carcasses” and are purchased for soup or stock purposes.

 

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