Search results
Results From The WOW.Com Content Network
The short-tailed weasel is the common name in North America for two species once considered a single species: Stoat or Beringian ermine (Mustela erminea), native to Eurasia and the northern portions of North America; American ermine (Mustela richardsonii), found in most of North America aside from the northern areas
The American ermine has a body plan typical of weasels. It has short legs, a long body and neck, and a small triangular head with short round ears. It has a brown dorsum with a white venter (except during winter when the coat is fully white) and a short, black-tipped tail.
The stoat is similar to the least weasel in general proportions, manner of posture, and movement, though the tail is relatively longer, always exceeding a third of the body length, [clarification needed] [24] though it is shorter than that of the long-tailed weasel. The stoat has an elongated neck, the head being set exceptionally far in front ...
Dark meat chicken includes thighs, legs and drumsticks. It has a more robust flavor and a juicier texture and can more easily stand alone as the center of the meal than white meat. ... Always cook ...
Rub the remaining spice paste over and into the chicken and arrange skin side up in the baking dish. Roast in the center of the oven for about 30 minutes, until the chicken is cooked through. 4. Leave the chicken in the oven and turn on the broiler. Broil for about 3 minutes, just until the chicken skin is golden and crispy.
2. Make four 2-inch slashes on the skin of each chicken leg, cutting to the bone; make 2 slashes on the underside of each leg. Rub the paste into the slashes, cover and refrigerate for 4 hours or overnight. 3. Light a grill. Brush the chicken with oil and season with salt.
For baked chicken legs (thigh and drumstick): Follow the same prep steps as described in the steps for skin-on, bone-in chicken thighs. ... Cook the chicken for 15 minutes, then turn the heat down ...
Family Mustelidae (badgers, weasels and otters) is the largest family of carnivora, with 22 extant genera and roughly 57 extant species. While highly variable in shape, size, and behavior, most mustelids are smaller animals with short legs, short, round ears, and thick fur. Mustelids are predominantly carnivorous.