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how to make fried chicken legs at home ( Subscribe for more recipes ) by Latha Channel
Raw chicken may contain salmonella. The safe minimum cooking temperature recommended by the U.S. Department of Health & Human Services is 165 °F (74 °C) to prevent foodborne illness because of bacteria and parasites.[18] However, in Japan raw chicken is sometimes consumed in a dish called torisashi, which is sliced raw chicken served in sashimi style. Another preparation is toriwasa which is lightly seared on the outsides while the inside remains raw.[19]
Chicken can be cooked in many ways. It can be made into sausages, skewered, put in salads, grilled, breaded and deep-fried, or used in various curries. There is significant variation in cooking methods amongst cultures. Historically common methods include roasting, baking, broasting, and frying. Western cuisine frequently has chicken prepared by deep frying for fast foods such as fried chicken, chicken nuggets, chicken lollipops or buffalo wings. They are also often grilled for salads or tacos.
Chickens often come with labels such as "roaster", which suggest a method of cooking based on the type of chicken. While these labels are only suggestions, ones labeled for stew often do not do well when cooked with other methods.[20]
Some chicken breast cuts and processed chicken breast products include the moniker "with rib meat". This is a misnomer, as it is the small piece of white meat that overlays the scapula, and is removed with the breast meat. The breast is cut from the chicken and sold as a solid cut, while the leftover breast and true rib meat is stripped from the bone through mechanical separation for use in chicken franks, for example. Breast meat is often sliced thinly and marketed as chicken slices, an easy filling for sandwiches. Often, the tenderloin (pectoralis minor) is marketed separately from the breast (pectoralis major). In the US, "tenders" can be either tenderloins or strips cut from the breast. In the UK the strips of pectoralis minor are called "chicken mini-fillets".
Chicken bones are hazardous to health as they tend to break into sharp splinters when eaten, but they can be simmered with vegetables and herbs for hours or even days to make chicken stock.
In Asian countries it is possible to buy bones alone as they are very popular for making chicken soups, which are said to be healthy. In Australia the rib cages and backs of chickens after the other cuts have been removed are frequently sold cheaply in supermarket delicatessen sections as either "chicken frames" or "chicken carcasses" and are purchased for soup or stock purposes.
Freezing
Raw chicken maintains its quality longer in the freezer as compared to when having been cooked because moisture is lost during cooking.[21] There is little change in nutrient value of chicken during freezer storage.[21] For optimal quality, however, a maximal storage time in the freezer of 12 months is recommended for uncooked whole chicken, 9 months for uncooked chicken parts, 3 to 4 months for uncooked chicken giblets, and 4 months for cooked chicken.[21] Freezing doesn't usually cause color changes in poultry, but the bones and the meat near them can become dark. This bone darkening results when pigment seeps through the porous bones of young poultry into the surrounding tissues when the poultry meat is frozen and thawed.[21]
It is safe to freeze chicken directly in its original packaging, however this type of wrap is permeable to air and quality may diminish over time. Therefore, for prolonged storage, it is recommended to overwrap these packages.[21] It is recommended to freeze unopened vacuum packages as is.[21] If a package has accidentally been torn or has opened while food is in the freezer, the food is still safe to use, but it is still recommended to overwrap or rewrap it.[21] Chicken should be away from other foods, so if they begin to thaw, their juices won't drip onto other foods.[21] If previously frozen chicken is purchased at a retail store, it can be refrozen if it has been handled properly.[21] Chicken can be cooked or reheated from the frozen state, but it will take approximately one and a half times as long to cook, and any wrapping or absorbent paper should be discarded
Chicken feet: These contain relatively little meat, and are eaten mainly for the skin and cartilage. Although considered exotic in Western cuisine, the feet are common fare in other cuisines, especially in the Caribbean and China.