Safe Cooking Temperature For Chicken

safe cooking temperature for chicken

  • the somatic sensation of cold or heat

  • Temperature is a physical property that quantitatively expresses the common notions of hot and cold. Objects of low temperature are cold, while various degrees of higher temperatures are referred to as warm or hot.

  • The degree or intensity of heat present in a substance or object, esp. as expressed according to a comparative scale and shown by a thermometer or perceived by touch

  • The degree of internal heat of a person's body

  • A body temperature above the normal; fever

  • the degree of hotness or coldness of a body or environment (corresponding to its molecular activity)

  • The process of preparing food by heating it

  • (cook) prepare a hot meal; "My husband doesn't cook"

  • The practice or skill of preparing food

  • Food that has been prepared in a particular way

  • (cook) someone who cooks food

  • the act of preparing something (as food) by the application of heat; "cooking can be a great art"; "people are needed who have experience in cookery"; "he left the preparation of meals to his wife"

  • Cowardly

  • a domestic fowl bred for flesh or eggs; believed to have been developed from the red jungle fowl

  • the flesh of a chicken used for food

  • easily frightened

  • free from danger or the risk of harm; "a safe trip"; "you will be safe here"; "a safe place"; "a safe bet"

  • strongbox where valuables can be safely kept

  • A condom

  • A strong fireproof cabinet with a complex lock, used for the storage of valuables

  • a ventilated or refrigerated cupboard for securing provisions from pests



My first contribution is avgolimona, or egg lemon soup. It's very easy to make:

Heat three cups of chicken broth to a boil, add orzo pasta, boil for four minutes. Reduce heat to a near simmer.

In a separate bowl whisk two eggs and 1/4 cup of lemon juice together (strain the juice). The eggs need to be tempered before mixing them with the broth and orzo mixture. Slowly pour 1/2 cup of the heated broth into the egg/lemon mixture whisking the whole time.

Slowly pour the egg/lemon/broth mixture into the broth, again whisking as you do that.

You may want to heat the soup but don't let it boil or the eggs will curdle.

I always give it a taste and usually add a bit more lemon juice.

The other part of this meal is Grecian Chicken. I don't include it as part of the Mediterranean potluck because it's really an invention of Greco-American restaurant owners. It is good, however.

Split a chicken (or buy a half chicken, or whatever parts you like).

Melt a tablespoon of butter in an oven safe pan. Add a tablespoon of olive oil and the juice of a lemon (strain the juice). Put the chicken in the pan and spoon the sauce over the bird. Sprinkle with dried oregano, salt and pepper and place in a preheated 370 degree oven. Every 15 minutes baste with the sauce. Cook for of 35 minutes and test for doneness (consult your local cookbook for temperature and method of determining that). At the end of the roasting time put the bird under the broiler for a few minutes to brown and crisp the skin.

Spoon a bit of the sauce over the bird when serving and make sure you have bread to soak up the juices in the pan for an after dinner snack.

records mensuels de douceur des températures minimales pour le mois de novembre en France

records mensuels de douceur des températures minimales pour le mois de novembre en France

records mensuels de douceur des temperatures minimales pour le mois de novembre en France

safe cooking temperature for chicken

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