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  2. Meals You Can Make From Frozen Meat When You Forget to Thaw ...

    www.aol.com/finance/meals-frozen-meat-forget...

    Winner, winner, chicken dinner — even if you’ve forgotten to thaw the chicken. You will need an Instant Pot, some spices, and at least an hour of cooking time (for a 4-pound bird) plus time to ...

  3. These Instant Pot Chicken Recipes Are Waiting to Make ... - AOL

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    These fast and healthy Instant Pot chicken recipes will make dinner easier. Here are the best ways to cook chicken in your Instant Pot.

  4. PSA: Read This Before You Thaw Your Chicken - AOL

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  5. Instant Pot - Wikipedia

    en.wikipedia.org/wiki/Instant_Pot

    Instant Pot is a brand of multicookers manufactured by Instant Pot Brands. The multicookers are electronically controlled, combined pressure cookers and slow cookers . The original cookers were marketed as 6-in-1 appliances designed to consolidate the cooking and preparing of food to one device.

  6. Shark fin soup - Wikipedia

    en.wikipedia.org/wiki/Shark_fin_soup

    Other substitutes include Cucurbita ficifolia (shark fin melon, shark fin soup squash), chicken breast, jinhua ham, vermicelli, soy, sea cucumber, bird's nest, pig's skin and gelatin. [ 79 ] In 2015, a seafood company from San Francisco was working on a variation of imitation shark fin using algae-derived ingredients and recombinant proteins.

  7. Airline chicken - Wikipedia

    en.wikipedia.org/wiki/Airline_chicken

    Airline chicken with mashed potatoes, corn, green beans and a basil olive oil dressing. Airline chicken or airline chicken breast is a cut of chicken composed of the boneless chicken breast with the drumette attached. The breast is skin-on, and the first wing joint and tendon are attached while the rest of the breast is boneless.

  8. All the Different Ways to Thaw Chicken Breasts, Ranked - AOL

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  9. Woody breast - Wikipedia

    en.wikipedia.org/wiki/Woody_breast

    Woody breast is an abnormal muscle condition that impacts the texture and usability of chicken breast meat. The affected meat is described as tough, chewy, and gummy due to stiff or hardened muscle fibers that spread through the filet. The specific cause is not known but may be related to factors associated with rapid growth rates.