Preparation, Cooking and Finishing of Poultry Dishes 2

     Then add 3 cups of the mustard greens, 2 cups of the onions, all of the bell peppers, celery, and bay leaves. The one cup of okra and dump it all in the pot and cook, stirring occasionally to check for sticking. After 8 minutes add the apple juice and remaining seasoning mix, stir and cook until most of the liquid is absorbed, should take 6 to 8 minutes. Add the seasoned chicken, cover the pot and cook for 2 minutes.

The typical meal I chose to represent is called Morue and its origins is from the Haitian ethnicity. Morue is a meal usually eaten at dinner time alongside Sauce Pois Rouge (red pea soup) which is served with rice, and drank with Ginger & Cinnamon tea. To make Morue, you need: 1 lb. of salt cod (morue), water as desired, 1 small diced shallot, 1 small diced onion, 1 cup of olive oil and 1 hot pepper. To prepare this meal, “add the cod in a saucepan and cover with water. Let boil over medium-high heat. Drain the cod and soak in cool water. Shred the boiled cod. Drain and set aside. In a skillet, heat the oil and sauté the remaining ingredients. Add the cod and sauté lightly for 2-3 mins (Recipes, 2014).”

Let's start with cooking the meat. The best way to do this is the night before tamale day. You’ll need two large pots. Cut the pork roast into 5 or 6 large chunks. Place the chicken in one pot and the roast in the other and cover both with water. This is also a fun place to throw in some garlic cloves, onion slices, or anything else you think might serve the meat well. Bring to a boil. The chicken will be done in about 2 hours, the roast will need at least 2 ½ hours.

In a medium saucepan, we will add the meat and just two cups of water and boil it over medium-high heat until the water evaporates or until tender. While stirring occasionally.

The next and most important step is the cooking. This brings us to that lard. Now for the health conscious, olive oil is a far better alternative, but for the true southerner, lard is the only way to go. You just don’t get pretty brown chicken any other way. In a hot skillet, add two or three big scoops of lard. Once it melts and is hot, add the chicken. Place a pinch of flour in the skillet, if it sizzles, then you will know the oil is ready. Try to keep a safe distance away, as you are apt to get stung a bit by the flying grease. Of course at some point you will have to get close enough to turn it, but avoid direct eye contact if at all possible. The chicken should begin to turn white on top. Turn the chicken to the other side and allow to cook. For best results, something like tongs

blistered shishito peppers tossing in salt and lemon juice and toppeed with sesame seeds. As

Begin your lunch date with a warm bowl of spinach dip made with artichoke hearts and creamy parmesan cheese or the Thai Spring rolls. Savor the endless garden bar with endless dressing and topping combinations or enjoy the Smoky Mountain chicken entrée smothered in barbecue sauce and Swiss cheese. For dinner, dip into the Italian five cheese skillet appetizer with tomato basil sauce. Cut into a perfectly cooked steak with a side of white cheddar roasted brussel sprouts or the grilled salmon with a fresh baked potato. End your meal with a decedent slice

Add onions, peppers and celery. Sauté until slightly tender. Stir in minced garlic and sauté 2-3 minutes.

Melt 2 tablespoons of butter on medium heat in a large, thick-bottomed pot. Add the 1 medium chopped onion and cook until golden, for about 10 minutes. Add the 1 chopped celery rib and cook 5 minutes more. Add 1 1/2 pounds of peeled and thinly sliced russet potatoes to the pot. Add the 3 cups of chicken stock, 1 cup of Guinness extra stout, and 1/2 teaspoon of thyme. Bring to a simmer, lower the heat, partially cover, and simmer until the potatoes are tender and easily fall apart, about 15 to 20 minutes. When the potatoes are tender, remove the pot from the heat. Pour potato mixture into a bowl and let cool for a few minutes. Working in batches, ladle the soup into a blender, filling the blender bowl only a third full at a time. Add a portion of 6 ounces of grated cheddar cheese to the blender bowl. (Note: If it takes three batches to purée the soup, divide the cheese into three portions.) Holding the lid of the blender down, pulse until smooth. Return the smooth purée to the soup pot. Stir in the 1 teaspoon of Worcestershire sauce and 1/8 teaspoon of

GMO’s are in the chickens that we eat just a less amount because the genetically modified crops need less fertilizer and fewer pesticides while crop measurement increases . This makes the chickens a better and safer food for us to eat cause they will be more environmentally healthy. GMO chickens that we eat can hurt us.Any food that's genetically modified could cause a problem because of contaminated soil with new plant soil with new plant genes from modifying the plants which is harmful to humans because it could weaken the immune system. That can result in being open to viruses and illnesses. Free range chickens eggs are healthier than non free range chickens eggs because non free range

We will begin preparing the tamale filling. Which will consist of the cooked chicken and green salsa. First we will need to boil 10 Lbs. of chicken with enough water to cover the chicken while it is boiling. We will also add enough salt to taste, 3 cloves of garlic and half and onion. We will cook the chicken for about 1 hour and 30 minutes at medium temperature. Now we will begin preparing the green

Grandmas chicken and dumplings, start with 5 cups of flour into a mixing bowl. Add a table spoon of salt, a half a cup of lard. Knead the flour until you can form it into a ball. Put it on a cutting board and roll the dough out. Cut into two by two square shapes and put that aside. Then they prepare the chicken by putting a 2.5-pound chicken into a crock pot, cook for 6 hours on low. The broth from the chicken is added to another pot, and remove the chicken from the bones and add this chicken to the pot with the chicken broth. Let that simmer, when it starts to boil add the dumplings that were previously cut out. Stir the mixtures together for about fifteen minutes, then the dumplings are ready to be served. What I do, I buy a can of buttermilk

2. Once the bones come to a boil put on simmer. Put in spices, onions, parsley and tomatoes. Add the ThickenThin and Splenda. Simmer for two hours. Take out all the vegetables and put in a food processor until vegetables are pureed. Put in soup base and diced chicken bring to a boil and then simmer for 10 minutes before serving. Makes eight servings.

To make this dish you will need one pound of beans, 1 small onion, 3 cups of chicken broth, 2 cups of white rice, a pinch of salt and 2 tablespoons of oil to cook the Gallo pinto. To start you will ned to put the beans in water and soak them overnight if they are dried or if they are fresh you can skip that step. Next ou will need to fill a pot half the way up with water and place the beans inside the pot. Let the m boil/simmer for around 3 hoursadd some oil to a pan and cook the rice for 2 minutes and then add some chopped onions and cook for another 2 minioutes add the chicken broth. Let that mixture simmer for around 30 minutes. Then combine the 2 mixutes and serve with tortillas to eat the dish

The raising of poultry mainly fulfills the purposes of meat,eggs and feather production, and sometimes for religious ceremonies (Scanes et al., 2004). Poultry are efficient converters of feed to food. Food of poultry origin serves the highest nutritional values, with egg being not only delicious but extremely nutritious and balance of all nutrients (Scanes et al., 2004).