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Chicken

Chicken - chicken. Chicken contains 7,5 - 13,1% fat, 20.3 - 22.4% protein. Because chickens are preparing a variety of first and second courses, cold and hot appetizers, chicken meat is also used to prepare various salads.

Age chickens determined by color and type of legs. Young birds skin, usually white, tender, it is clearly (especially under the wings) differ prozhilki, legs are covered with small scales. The old chicken skin is rough, yellowish tint. Chicken Legs old firm and covered with coarse scales with a large limestone emerods. Age roosters are identified by the largest spurs: young roosters (up to 6 months) instead of soft spurs slight protuberance, in adults - large ossified spur reaching 2 cm or more. Age of chickens and roosters can be defined as on konchiku sternum: the old birds okostenel and he did not give the young - elastic and flexible.

To prepare the broth is better to take the carcase is an adult, but not very old Birds average upitannosti because of the chickens and the old chicken broths obtained lack of transparency and little perfumed. If the bird have a surplus of fat, they should be cut and paste melt used for roasting poultry, etc. Fat cut mostly from the lower part of the abdomen.

For zharenya suitable nestarye chickens and roosters secondary and higher secondary upitannosti. Meat old birds are best used for cooking chopped products: cutlets, tefteley, bitochkov and others from chicken bones, after they srezano meat, you can cook a small amount of stock.

For snacks ( hen the filler, the mayonnaise, etc.), as well as to add to salads use the carcass of any age upitannosti.

Organization offering a goods or service



Package Standart

AGRO, STATE OF EMERGENCY

Ukraine, Lviv region
Lvov, Turgeneva,

Package Standart

GAYDAMAK

Ukraine, Lugansk region
Lugansk, Rudneva street , 2а

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