How does the age and gender of the bird affect the tenderness of poultry?

How should poultry pieces be arranged in a microwave oven to ensure even cooking?

What are the advantages of using ready-to-cook poultry?

What is meant by a "class of poultry?"

What suggestions do you have for low protein stews for dogs?

When should you use a dry or moist technique when cooking poultry?

Why is it important to clean and sanitize any surface that comes into account with raw poultry?

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