Ingredients (english)

Poultry

Poultry such as chicken breast fillet and turkey schnitzel are suitable for frying in the pan. Poultry such as duck or goose are better roasted in the oven than roasts. For cooking for strong broth mainly soups chicken is used. For chicken fricassee is best to cook chicken because it has more meat. Poultry liver and cold cuts such as poultry liver sausage or turkey ham are also included in this category.

chicken
Chicken I have calculated the calories by removing from the chicken the weight of the bones, the calorie-rich skin and most of the visible fat. So with the quantity 1 chicken for the calories only the sheer chicken meat is calculated. ...
Chicken breast cold cuts
Chicken breast cold cuts are low in fat and calories. It is also suitable for a diet as bread topping. ...
Chicken breast fillet
Chicken breast fillet (narrow Breast of chicken, french chicken) Suprême de volaille, ital. Petto di pollo, span. ...
Chicken hearts
Chicken hearts consist of dark solid muscle flesh. When roasting or cooking, however, the chicken hearts become very tender. ...
Chicken in aspic
Chicken in aspic is also called chicken aspic. You can get chicken in aspic already sliced in fresh packs or fresh at the meat counter. ...
Chicken Kebab
Chicken Kebab consists of very thinly sliced chicken meat that is already pre-cooked. By a special spice mixture it receives the typical kebab taste. ...
Chicken legs
Chicken legs Rinse chicken legs briefly before use and dry well with kitchen paper. Season chicken legs all around strongly and fry briefly in a pan at high temperature all around and then continue frying at low temperature until the meat is cooked. ...
Chicken liver
Chicken liver lies mostly as an addition in a bag packed in deep-frozen chickens. Larger quantities of chicken liver are usually obtained freshly packaged in the refrigerated shelf. ...
Chicken meat
Chicken meat I mainly use chicken meat in poultry salads, which I like to prepare as a leftover from chicken fricassee. For chicken meat I separate the already cooked chicken breasts and place them covered until further use in the fridge. ...

(C)opyright by Marions Kochbuch