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Poultry

Removing Chicken Skin

When I need to take the skin off chicken, I use a paper towel to grip it. It comes off in a breeze. —Edna I., Graham, North Carolina

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Removing the Can from Grilled Chicken

The trickiest part of can cooking is removing the chicken from the grill. Carefully slide a wide grilling spatula under the can while grasping the chicken with tongs.
Remember, the liquid in…

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Soak Chicken in Saltwater

“To make good crispy fried chicken, I put the pieces in a bowl of salt water in the refrigerator overnight,” comments Bonita H. from Glen St. Mary, Florida. “I take the pieces out of the water…

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Stuffing Poultry

If you don’t plan to stuff a whole chicken or turkey, place 1 to 2 cups total of chopped celery, carrot and onion into the cavity. These veggies will add some flavor to the pan juices. Discard…

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Testing Chicken Breasts for Doneness

When checking chicken breasts for doneness, use an instant-read thermometer. Breasts should register 170° and dark meat 180°. Start testing boneless chicken 20 minutes before the time stated in a…

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Tips for Freezing Leftover Poultry

To freeze leftover cooked poultry, slice or cube the meat. Freeze in serving- or recipe-size portions in airtight containers, heavy-duty freezer bags or heavy-duty foil. For maximum flavor and…

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Tips for Refrigerating Cooked Poultry

Serve poultry immediately after it's cooked to the proper temperature. Do not let cooked poultry stand at room temperature longer than 2 hours.

Always remove stuffing before carving the…

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Tips for Roasting Duckling and Geese

Ducklings and geese have more fat than other poultry. To remove the fat, prick the skin with a sharp tined fork before roasting to allow the fat to drain.

With a baster, remove and discard…

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Turkey and Stuffing Tips

ANY DRESSING can be used to stuff a turkey. For food safety reasons, review these pointers before cooking your Thanksgiving turkey and stuffing.

Use egg substitute in place of eggs for…

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Using Flavor Injectors

Fill the flavor injector with the marinade. With one hand holding the turkey leg, inject the marinate into the meat, slowly pull out the needle. Inject into several other areas of the meat.

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