Chicken

Question: chicken!!!!!!!? ,what is your favorite chicken dish ,u can write the recipe if u want

Answer: ,.just plain fried chicken,.

Question: CHiCkEN??!!? okay when i cook my boneless chicken breasts its always sort of watery when i cut it open after frying it...so i end up throwing it away ! i i know its gross...so how do i cook the chicken thoroughly on the inside with out burning the outside??

Answer: 1) Boil the chicken first - this is the best way to ensure that it gets cooked all the way through and remains moist inside and out. 2) Filet the chicken and/or cut into thinner strips. This will do the same as above without the boiling step and make the outside a little crispier.

Question: CHiCKEN!!!!? How do you like it?

Answer: 1. blackened 2. fried 3. baked 4. in dressing 5. rice and chicken casserole 6. white bean chicken chili 7. chicken and sausage gumbo 8. chicken vegetable soup with pasta 9. chicken and dumplings 10. barbecue chicken 11. chicken strips 12. chicken Parmesan 13. chicken valdastano 14. chicken corciofi 15. chicken rotel- my favorite

Question: CHICKEN????????????? Do chickens make milk?

Answer: no - only mammals do

Question: The chicken industry has the safest and best tasting poultry? The chicken industry has the best facilitys to provide the clean chicken in australia .Biadia,cordina,ingham,redlea and other poulty providers and regulated through there management to provide chicken to the public at value price to allow everybody to eat .I have investigated the chicken industry and found that the chichen provided is of a high quality .The transportation of chicken is of the highest quality also .I have investigated also how the chicken industry tests the chicken in laboratorys to provide clean chicken .I buy quality chicken and i freeze it and seprate it so i can be economic on how i eat .Chicken and even turkey is great family value through out the year .Quality is in how the poultry is prepared with salads and arangement of different cheese's and bread to compliment it .It is how the food is prepared even olives compliment the dishes .For a treat once a year go to a local deli and look through the arrangement of foods to compliment chicken.

Answer: All the cooks and Chefs of the United States thank you for that information.

Question: How many chickens are in a chicken house? I need to know some info for my paper about how many chickens are in a chicken house. I am not talking about a at home back yard chicken house I mean a big chicken house that they raise chickens for Tysons and other large companies. Please help!

Answer: Sounds like a loaded question!

Question: How can the chicken cross the road … without falling into the deadly embrace of the Grim Reaper? A chicken crosses the road while the Grim Reaper races toward it on his motorcycle of death. The sides of the road are defined by the x axis (y = 0) and the line y = 10 meters. The chicken, crossing with a constant speed of 2 m/s, starts at the point (99,0) and aims to end up anywhere on y = 10. At the same time the chicken begins to cross, the Grim Reaper is at the origin (0,0) riding at 20 m/s along the x axis. His motorcycle has a tracking device that allows the Reaper to steer directly toward the chicken’s location at any point in time, while maintaining a speed of 20 m/s. The Grim Reaper is bound by a law that says he can only kill chickens if y < 10. How can the chicken cross the road without incurring death? This is how the tracking device works. Initially the Reaper is at (0,0) and the chicken is at (99,0). At t hat moment, the Reaper travels at 20 m/s in the direction of vector (99,0) i.e. the x axis. If at another instant the chicken is at (100,6) and the Reaper is at (60,2), the motorcycle at that instant will travel at 20 m/s in the direction of vector (40,4). blerchus, this is a question in math not religion. Why do you answer if you don't have a clue? Also, no z axis. The chicken can fly at 2m/s but cannot elevate high enough to escape the Reaper. toriribi: if the chicken is directly north of the Reaper, then at that moment the Reaper will be travelling directly north. The Reaper's path changes to head toward the chicken at all times. As with the examples in the first set of details, if the Chicken is at C, and the Reaper is at R, then the Reaper is travelling in the direction of vector RC. The Reaper follows a curved path. Oops, I think I gave it away.

Answer: Yes, the poor Creature can survive running directly North to the point (99, 10)! The rules require the Villain to keep direction to the Victim and that will save it, indeed for time "t" Victim would be 2t North of the starting point and if y = y(x) is the equation of the Villain's persecution curve, the distance covered by him would be 20t = ∫[0, x] sqrt(1 + y'²) dx, hence dt/dx = sqrt(1+y'²)/20, on the other hand the Villain's velocity vector has the direction of the tangent to y = y(x), this tangent intersecting x-axis at x - y/y'. Taking tangent from this point, x-axis and the vertical lines ξ=x and ξ=99 we have 2 similar right triangles, so: 2t/y = (99 - (x - y/y'))/(x - (x - y/y')), or 2t = y + (99 - x)y', differentiating that dt/dx = y " (99 - x)/2, so for the persecution curve y = y(x) we have the 2nd order differential equation: y " (99 - x)/2 = sqrt(1 + y'²)/20, or y " (99 - x) = sqrt(1 + y'²)/10, initial conditions: y(0) = 0, y'(0) = 0 /starting point - origin, starting direction - East/. Solving it by substitution z = y', we obtain: ∫dz/sqrt(1 + z²)) = (1/10)∫dx/(99 - x) + const, or (z + sqrt(1 + z²))*(1 - x/99)^(1/10) = 1, back to z = y' yields 2y' = (1 - x/99)^(-1/10) - (1 - x/99)^(1/10) and finally y = 45(1 - x/99)^(11/10) - 55(1 - x/99)^(9/10) + 10 This is the equation of the Villain's path. Taking x=99 here we obtain y(99) = 10, so both the Villain and Victim will meet in the point (99, 10) after exactly 99*20/(20² - 2²) = 5 seconds, but, according the rules of the persecution, now y = 10, so the Villain can do nothing more than to scream helplessly. Cheers for the Victims! P.S.(EDIT - after having read previous answers) Both David and Emmet are right about the chicken's optimal strategy - running straight North, but the explanations are not satisfactory: the persecution path is a curve indeed, so at the 1st second Reaper's position is NOT (20, 0). Neither at the 5th second it will be (99.83, 5.03), here the Emmet's calculations /I can't read them, Yahoo Answers has cut them/ are wrong, the final position is exactly (99, 10) and the velocities ratio 20:2 is critical in this problem - the chicken WILL NOT BE SAFE if its speed is less. Generally, all the data in this really nice and interesting problem are excellently chosen to match the optimal strategy.

Question: How can I get chicken breasts to be tender and moist? Whenever I go to a restaurant and order a dish with boneless/skinless chicken like "chicken marsala" or "chicken parmesan" the breasts are very tender and juicy. But when I follow the recipes at home, I get good flavor but not very tender meat. I never overcook the chicken so what do I do before beginning my recipe to tenderize the chicken breasts? Please be specific with your answer - for example if it really helps to soak the chicken in beer, for how long? And if pounding works, to what thickness? Any help is appreicate b/c I'm preparing a new smothered chicken recipe for my husband's birthday tonight!

Answer: Dry meat and tough meat are not the same thing. A lot of people make this mistake. Pounding and marinating works well to tenderize beef and pork, as these techniques break up the thick muscle fibers that make these meats tough. Chicken is very tender on its own, but it dries out quickly. We marinate chicken for flavor, not to reduce toughness. There are many ways to help retain the moisture in a cooking chicken breast. These are only a few. You can use any or all of these techniques at the same time. For any kind of smothered chicken, I would use salt, steam, infusion, and browning, at the very least. ALWAYS cook chicken slowly, unless you're frying. Good luck! I hope it comes out great. Wish your husband Happy Birthday for me! Breading. This helps keep fried chicken and chicken parmesan moist. The breading acts as a barrier to evaporating moisture. Salt. Increasing the sodium content forces the meat to retain moisture through osmosis. Marinating or brining your chicken overnight forces a lot of sodium into the meat. Even marinating for an hour or so can help. Infusion. One way to make your chicken moist is to physically inject liquid into it. Meat injection syringes are very cheap and available at most grocery stores. Meat should be injected before being cooked. This is also a great way to get flavor into your meat. Browning. Quickly browning the chicken breasts in a hot skillet before cooking creates a layer of dry meat on the outside of the breast. This layer helps trap the internal moisture, just like searing a steak. Steam. Just like your body can't evaporate sweat if the humidity is high, your chicken can't dry out if it's surrounded by steam. There are several ways to increase the humidity around your chicken breast. You could place a little water or sauce in the bottom of your cooking pan, and cover the pan with a lid or aluminum foil. Alternatively, you can place a pan of water on an oven rack beneath the chicken. The steam will rise as the water heats. Marrow. One of the reasons why boneless, skinless chicken breast is so dry is that you have removed the two best methods of keeping the moisture in. Buy whole (bone-in) chicken breasts, and cook them with the bone side down. The ribs contain lots of marrow, which will slowly release moisture into the meat as it cooks. The bones can easily be peeled off after the breast has cooked. Oil. Brushing the breasts with olive oil or real butter will help keep them moist. Obviously, oil and water don't mix. Putting oil on the outside helps keep the moisture inside. Glazing. Glazing the chicken breast (as with chicken marsala or barbeque) creates a barrier of carmelized sugars on the surface of the chicken. This helps keep moisture in.

Question: Can I put chicken in a pan and put chicken dumpling soup around it? I mean can I cook the chicken in the chicken dumpling soup in a pan in the oven? I don't know if that will help give the chicken favor or just taste gross. I don't have anything else to flavor the chicken with, well I have some sauces but no spices. Any ideas on this?

Answer: The best way to make chicken and dumplings is to cook the chicken in a pot of boiling water, making a stock. Pressure cookers work good to. Remove the chicken once it's done and pick the meat off. Heat the stock back to boiling and drop in the dumplings one at a time so they don't stick together. You can by frozen dumplings at the supermarket. They are just as good. Pick the meat off the chicken and add it back into the pot with the dumplings.

Question: Can you make chicken tetrazzini with raw chicken? All the recipes I've seen call for cooked chicken. Can I just sear the chicken w/the onions and mushrooms and cook it the rest of the way in the oven? Basically, I'm lazy and don't feel like dirtying my indoor grill or waiting for the chicken to broil in the oven. I've made rice casseroles and stuff with raw chicken, this will work the same....right?

Answer: You may have to pre cook or at least brown the chicken, the time it takes to cook the chicken, and the time it takes for your dish to set, are two different times and you may end up with a dry dish. If anything brown it, then add it to the dish, and I would cover it to cook it to keep it from drying out.

Question: How to melt chicken mole from the jar? I am going to attempt to make chicken mole in a crock pot but I want to try melting the mole prior to so that I can just throw it in with my chicken broth and chicken. In the past, when I cooked chicken mole on the stove, I tried melting it in a pot on the stove but it just jumped up like peanut butter. Has anyone ever melted it successfully before cooking it with the chicken and broth? Also, do you know how to remove the lid? My husband usually does it but he is already asleep.

Answer: Put the Mole in a double boiler, add 1 1/2 cups chicken broth. After 20 minutes mix and smooth mixture. Dont add just tap water, but broth is the best. But stir as it warms.

Question: How many cups of chicken does a chicken breast make? I am going to use chicken from a roast I made for chicken salad. I have a recipe that calls for 4 chicken breasts. About how many cups of chicken should I set aside for the chicken salad?

Answer: all chicken breasts are different sizes.... If you cube up one breast...and measure it..... you will have a better idea, but the recipe calls for 4 chicken breasts.... so at least four cups...

Question: Orange Chicken - What is the best way to bread Chicken to make orange chicken.? I finally found a bottle of orange chicken sauce and wanted to find out how to bread the chicken? Does anyone have a good recipe?

Answer: use panko breading(not sure how to spell it) i found it in my grocery store next to the bread crumbs. you'll need three bowls... in the first put some flour that has been seasoned with salt and pepper. in the second, just beat an egg or two depending how much chicken you are using. in the third put the panko. coat the chicken in flour, then dip it in the egg, then coat it with the panko. cook and enjoy! you can also add some orange zest, as suggested above, except add it to the panko

Question: How should I boil my chicken to be used for a chicken and rice casserole? I'm making chicken and rice for dinner. I finally found the recipe I want to use, which calls for boiled chicken and cooked rice. I got the rice part down, but I've never boiled chicken. I just need to know how to boil the chicken. Since I'm making a casserole, I'd prefer the chicken not be shredded. Any advice or tips would be greatly appreciated. I'm boiling the chicken and cooking the rice first so that I won't have to bake it as long in the oven.

Answer: If you don't want it shredded then just dice up the chicken and cook it in a pan with a littel olive oil. It should be just fine. Or if you want to follow the recipe closer then I would do it 1 of 2 ways. You could still dice it up, or just cut the breast in 1/2. Boil on a medium heat, and keep a close eye on it cuz it's very easy to over boil the chicken. As soon as there is no more pink in the middle of the chicken (check 1 or 2 good sized pieces). Drain and rinse in cool water.

Question: How many pounds of chicken does a rotisserie chicken yield? I am going to make chicken tamales. The recipe calls for 1 1/2 large rotisserie chicken. I have 6 lbs of chicken breast in my freezer I recently bought. How many pounds of the breast do I use to equal 1 1/2 rotisserie chicken?

Answer: Cherise, a run of the mill chicken fryer weighs about 3.5 pounds, and contains 1/2 pound of skin and bones. So you would expect about 3 pounds of meat from an average fryer. I would suggest that you use 4.5 pounds of chicken breast in this recipe. That will make a lot of tamales. Regards, Dan

Question: Best way to cook chicken to use in recipes that call for cooked chicken? I love chicken and noodles and chicken and dumplings, ect, but hate chicken that has been boiled. I think it is tasteless and sticky. Does anyone have a good way to cook it, I use boneless chicken breasts, besides boiling that would be good in recipes like I mentioned above? Thanks!

Answer: roast it in the oven. thats what I do and it's so tender and tastes great. use a dry rub of any kind of spices you like to have and my favorite is cajan spice and rub it on and just roast it in the oven.