11.  Kits with a basket instead of a T-bar can be used to fry fish and chicken parts as well.

12.  Lightly blanched chicken parts are combined with scallions, ginger, water and rice wine, covered tightly and steamed in a water bath.

13.  Part of his job involves visiting the processing plant where workers, like Meelee Clevenger, show him how chicken parts are packaged.

14.  Rinse and dry chicken parts.

15.  Rinse the chicken parts and trim off and discard any visible fat.

16.  Return chicken parts to the pot and cook until chicken is heated through.

17.  Smear your favorite on chicken parts, fish fillets or meats just before grilling or mix with a little vinaigrette and use as a marinade.

18.  The wine will freeze, expand, push out the cork and create a slushy mess among the frozen chicken parts and packages of peas.

19.  These days, cooks buy chicken parts.

20.  They include manufacturing frozen and pre-prepared foods such as chicken parts.