poultry

3. stewing chicken
6. whole or chicken parts that are packed and frozen
10. mature male chicken under 10 months old
11. entrails of deer placed on the hide and given to the hunting dogs as reward
13. term ____ arises in medieval age during the late 13th century
14. extra large broilers about 4 kilos in weight
16. before ______, the chicken is not fed one day before to allow easier removal of entrails
17. to remove bones before cooking
22. male chicken under 10 months old
23. bird targeted in falconry
24. slaughtered bird from which the blood and feathers have been removed
26. includes breaded chicken nuggets, breaded chicken fillet, chicken rolls, chicken kiev, relleno
29. is a mixture of food that is put inside a bird such as chicken before it is cooked
30. also called drumstick

1. poultry with all body parts intact but not alive
2. most popular and widely eaten
4. parts of a chicken that are cut and packed when sold frozen or fresh
5. surgically castrated male chicken
7. soaking the chicken parts in an acid base liquid
8. it is a cut or slice of boneless fish
9. removal of viscera
12. includes picking the big feathers and rubbing on the body to remove the tiny feathers
15. can be sold whole, split into halves, quarted without backbone, boned chicken, breast, etc.
18. culinary term for the edible offal of a fowl
19. commonly used in thanksgiving
20. internal organs have been removed and cleaned
21. collective term for domesticated birds bred for eating.
25. the bled chicken is dropped into hot water for 50-60 seconds then remove its feathers
27. yields more meat per pound than a fryer and is usually roasted whole
28. spring chicken