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2. Plumping - Wikipedia

   en.wikipedia.org/wiki/Plumping

   Plumped chicken commonly contains 15% of its total weight in saltwater, but in some cases can contain as much as 30%. [1] Since the price of chicken is based on weight, opponents of the practice estimate that shoppers could be paying up to an additional $1.70 per package for added saltwater, [1] with the total annual cost to U.S. families estimated to be $2 billion in added weight charges.

3. Fresh, Fried and Crispy - Wikipedia

   en.wikipedia.org/wiki/Fresh,_Fried_and_Crispy

   Daym has ube (purple yam) French toast and spam fries at Truffles N Bacon Café; whole fried rainbow trout and salmon skin tacos at Vietnamese-American restaurant The Black Sheep; meatballs and potstickers from the food truck Prisma; and a "Whale Burger" (comprising a pound of wagyu beef, truffle cheese, a fried lobster tail, bacon and a gold-dusted bun) at Slater's 50/50.

4. Meat extract - Wikipedia

   en.wikipedia.org/wiki/Meat_extract

   It is used to add meat flavor in cooking, and to make broth for soups and other liquid-based foods. Meat extract was invented by Baron Justus von Liebig , a German 19th-century organic chemist. Liebig specialised in chemistry and the classification of food and wrote a paper on how the nutritional value of a meat is lost by boiling.

5. 7 Fast Food Chains That Use Real, High-Quality Chicken - AOL

   www.aol.com/7-fast-food-chains-real-170000884.html

   While many fast-food joints claim they serve “real” chicken, some still rely on antibiotic-laden, factory-farmed mystery meat. Here are 7 chains that actually use high-quality, real chicken.

6. Chicken soup - Wikipedia

   en.wikipedia.org/wiki/Chicken_soup

   Chicken broth is the liquid part of chicken soup. Broth can be served as is, or used as stock, or served as soup with noodles. [8] Broth can be milder than stock, does not need to be boiled as long, and can be made with meatier chicken parts. [9] Chicken bouillon or bouillon de poulet is the French term for chicken broth. [9] Chicken consommé ...

7. This Is The Secret To Making Even Better Chicken Soup - AOL

   www.aol.com/secret-making-even-better-chicken...

   Whether you’re making a traditional chicken soup that starts with mirepoix, trying out a new medley of ingredients using rotisserie chicken, or relying on store-bought broth, there is one simple ...

8. List of Food Network Challenge episodes - Wikipedia

   en.wikipedia.org/wiki/List_of_Food_Network...

   Food Network Pastry Daredevils 10-1-2003 16 Mystery Cake 10-8-2003 17 Fire & Ice 18 Elvis Birthday Cakes 19 Texas Steak Cook-Off 20 National Pie Championship 04-11-2005 21 Memphis in May BBQ 11-14-2005 22 Campfire Cook-Off 11-11-2005 23 World Pastry Championship 11-11-2005 24 Seafood Cook-Off 25 Teen Chef 26 Southern Living Showdown 27

9. 21 Easy High-Protein Dinners for Winter in Three Steps or Less

   www.aol.com/21-easy-high-protein-dinners...

   The secret to this easy recipe lies in the tangy lemon-and-garlic drizzle that picks up the savory flavors left in the pan. Pan-searing chicken tenders locks in moisture while crisping up the outside.