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Series

Historical Materials from University of Nebraska-Lincoln Extension

1981

Foods

Articles 1 - 3 of 3

Full-Text Articles in Education

Heg81-146 The Cut Up Chicken, Part Ii, Daniel E. Bigbee Jan 1981

Heg81-146 The Cut Up Chicken, Part Ii, Daniel E. Bigbee

Historical Materials from University of Nebraska-Lincoln Extension

This NebGuide shows how to cut a chicken carcass into breast, wings, thighs, drumsticks, ribs and back. You can save from 5 to 10 cents per pound if you cut up your own broiler-fryer chickens. There are two basic ways of cutting the chicken carcass. This guide shows how to cut the carcass into breast, wings, thighs, drumsticks, ribs and back. The Cut Up Chicken, Part I, HEG 81-145, shows how to cut these parts with the ribs and back attached to the breast or thigh.


Heg81-145 The Cut Up Chicken, Part I, Daniel E. Bigbee Jan 1981

Heg81-145 The Cut Up Chicken, Part I, Daniel E. Bigbee

Historical Materials from University of Nebraska-Lincoln Extension

This NebGuide shows how to cut a chicken carcass into breast with ribs, wings, thighs with back, and drumsticks. You can save from 5 to 10 cents per pound if you cut up your own broiler-fryer chickens. There are two basic ways of cutting the chicken carcass. This guide shows how to cut the carcass into breast with ribs, wings, thighs with back, and drumsticks. The Cut Up Chicken, Part II, HEG 81-146, shows how to cut these parts with the ribs and back as separate pieces.


Heg81-144 Home Processing Of Chickens, Daniel E. Bigbee Jan 1981

Heg81-144 Home Processing Of Chickens, Daniel E. Bigbee

Historical Materials from University of Nebraska-Lincoln Extension

This NebGuide provides complete step-by-step instructions with pictures for home processing of chickens. Steps for processing chickens are feed withdrawal, killing, scalding, plucking, eviscerating, cooling, packaging, and freezing.