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A beer can chicken after being grilled Beer can chicken Beer can chicken cooking on a grill Beer can chicken being grilled with corn. Beer can chicken (also known as chicken on a throne, beer butt chicken, coq au can, dancing chicken) is a barbecued chicken dish and method of indirect grilling using a partially-filled can of beer that is placed in the chicken's cavity prior to cooking.
Croutons atop a salad. A crouton (/ ˈ k r uː t ɒ n /) is a piece of toasted or fried bread, normally cubed and seasoned. Croutons are used to add texture and flavor to salads [1] —notably the Caesar salad [2] — as an accompaniment to soups and stews, [1] or eaten as a snack food. [citation needed]
Buffalo wings are named after Buffalo, New York, where they were invented, and have no relation to the animal. They are often called simply chicken wings, hot wings, or just wings. Buffalo wings have gained in popularity in the United States and abroad, with some North American restaurant chains featuring them as a main menu item.
The main difference comes down to the type of meat. Boneless chicken wings aren't wings at all. Chicken wings are the wings of a chicken and are made up of the drumstick, wing, and tip. The ...
Boneless chicken wings are glorified chicken nuggets. They were invented by the fast-casual chain Buffalo Wild Wings and are simply deep fried pieces of white meat chicken slathered in sauce ...
Tuck the tips of the wings behind the chicken’s back. Preheat a grill to medium-high heat (400°F to 425°F) and prepare for indirect grilling: On a charcoal grill, bank the coals to one side ...
Ranch dressing is a savory, creamy American salad dressing usually made from buttermilk, salt, garlic, onion, black pepper, and herbs (commonly chives, parsley and dill), mixed into a sauce based on mayonnaise or another oil emulsion. [1] Sour cream and yogurt are sometimes used in addition to, or as a substitute for, buttermilk and mayonnaise.
[5] [6] According to the company, Mary Brown, who was from Petersburg, Virginia, [4] was the creator of the chain's proprietary recipe for American Southern-fried chicken, which was sold to Tarrant and Fleming in 1969. [7] By 1972, Mary Brown's had grown beyond Newfoundland, opening locations in Oshawa and Mississauga in the Greater Toronto Area.