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| Birds, such as chickens, turkeys, and ducks, that are raised on farms for their meat and/or eggs. |
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| Refers to the edible offal of a bird, including the heart, liver, and gizzard. |
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| Bird, including hens and roosters, commonly raised for its eggs and meat. |
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| Large American bird related to the chicken that is raised for its meat, or is hunted for its meat, if wild. |
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| Swimming bird whose flesh is used for food. |
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| Small, wild bird that is hunted for food. |
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| Meat that is light/white in color and is from the areas of a fowl (bird) where little muscle use takes place, such as the breast. White meat is lower in calories and fat content and cooks faster than dark meat. |
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| A bird, such as a chicken, that is raised or hunted for food. |
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| Meat that is darker in color and is from areas where the bird’s muscles are used more heavily, such as the leg and thigh region. Dark meat is richer and more flavorful, higher in calories and fat, and requires more time to cook than white meat. |
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| Birds, such as pheasant or quail, that are legally hunted in the wild for food or sport. |
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| Separating animal meat from the bones. |
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| Tie the legs and wings of a bird to its body before roasting the bird. |
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| Also called dressing; a mixture of bread crumbs, herbs, and various other ingredients placed into the cavity of poultry before cooking. For food safety, it is actually best to bake stuffing for poultry separately and make sure it is cooked to 165°F (74°C). |
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