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This recipe calls for a bevy of bone-in chicken pieces, including breasts, thighs, drumsticks, and wings. All of the chicken is seared and coated with a sweet and spicy glaze made with syrupy ...
Chicken scarpariello packs a real punch of flavor without much effort. The dish is made of braised chicken thighs and hot (or sweet!) sausage swimming in a vinegary, kind of spicy broth. Serve it ...
Baked boneless chicken thighs are simple and delicious (and there are plenty of recipes for those here), but they can also be shredded to make creamy chicken soup, breaded to make chicken tenders ...
2 tbsp cornstarch; 1 3 / 4 cup Swanson® Chicken Broth or Swanson® Chicken Stock; 1 tbsp soy sauce; 1 / 2 tsp ground ginger; 4 cup cut-up fresh vegetables (broccoli florets, sliced carrots, sliced celery and green onions cut into 1-inch pieces or green or red pepper strips)
This rich, yet healthy, white chicken chili recipe comes together in a flash thanks to quick-cooking chicken thighs and canned white beans. Mashing some of the beans acts as a fast thickener when ...
Chickens raised specifically for food are called broilers. In the U.S., broilers are typically butchered at a young age. Modern Cornish Cross hybrids, for example, are butchered as early as 8 weeks for fryers and 12 weeks for roasting birds. [citation needed] Capons (castrated cocks) produce more and fattier meat.
Airline chicken or airline chicken breast is a cut of chicken composed of the boneless chicken breast with the drumette attached. The breast is skin-on, and the first wing joint and tendon are attached while the rest of the breast is boneless. [1][2] The cut is intended to contribute to the presentation of the final dish by providing visual ...
White meat. Chicken is a widely consumed white meat. In culinary terms, white meat is meat which is pale in color before and after cooking. In traditional gastronomy, white meat also includes rabbit, the flesh of milk-fed young mammals (in particular veal and lamb), and sometimes pork. [1][2][3][4] In ecotrophology and nutritional studies ...
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