Search results
Results from the WOW.Com Content Network
Boneless chicken breasts may be lower in fat and a better source of protein. [25] [26] Typically, boneless chicken wings are not made from actual wings but from chicken breasts. Real wings have skin, bone, and cartilage, which may make separating it from the bone harder than simply cooking the meaty breast. [27]
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 ...
In professional cookery, the term "chicken supreme" (French: suprême de volaille) is used to describe a boneless, skin-on breast of chicken. [2] [3] If the humerus bone of the wing remains attached, the cut is called "chicken cutlet" (côtelette de volaille). [2] The same cut is used for duck (suprême de canard) and other birds.
Airline chicken with mashed potatoes, corn, green beans and a basil olive oil dressing. 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.
Boneless wings are also juicy white meat, while bone-in wings are rich, tender dark meat. Boneless bites offer hassle-free snacking. Traditional wings typically require many, many napkins.
Talk of Angels, and hear the flutter of their wings; Tell me who your friends are, and I'll tell you who you are [26] Tell the truth and shame the Devil (Shakespeare, Henry IV) The age of miracles is past; The apple does not fall/never falls far from the tree; The best condiments are authentic flavors; The best defense is a good offense
But if you cook your chicken and eggs to the right temperature — at an internal temperature of 165 degrees — it will inactivate bacteria and viruses, including bird flu.
The origin of the lingo is unknown, but there is evidence suggesting it may have been used by waiters as early as the 1870s and 1880s. Many of the terms used are lighthearted and tongue-in-cheek and some are a bit racy or ribald, [3] but are helpful mnemonic devices for short-order cooks and staff. [2]