Chicken......Everything you wanted to know & then some

Permanently borrowed.....aka ripped off...... from Woman's Day. Just thought this was good info for all of us since chicken is so versatile and so WW friendly.

Learn tried-and-true tricks for poultry shopping, preparation and more

By Woman's Day Staff Posted September 02, 2010 from Woman’s Day; October 1, 2010 

Chicken is, without question, the most versatile and beloved dinnertime staple. Make shopping for pre-packaged options easier by knowing the parts (breast, wing) and what they're each best for (roasting, grilling), along with the USDA's definition of label terms (organic, free range). Additionally, to ensure a delicious—and bacteria-free—meal every time, read up on safe poultry practices for the grocery store and when you get home.

Picking a Part
Your bird’s-eye view of chicken parts and how to cook them:

• Breast The white-meat midsection is sold in three cuts: halved split breasts (sold boneless and skinless or with bone and skin on); boneless, skinless cutlets (pounded thin, so they cook quickly); and tenderloins (strips taken from the muscle portion). Best for: Broiling or grilling (split breasts); panfrying, broiling or sautéing (cutlets and tenderloins).

• Thigh Sold with or without the bone, this dark meat is more flavorful than white meat and is very juicy, which makes it difficult to overcook. Best for: Broiling, roasting, grilling or braising.

• Drumstick May be sold with the thigh attached as a “leg.” Contains more fat and muscle; the darkest meat on the bird. Best for: Roasting, braising or grilling.

• Wing The boniest part of the bird; the wing’s white meat is covered in thick skin. Best for: Roasting, broiling, frying or grilling.

What's in a Label?
To choose the right chicken for you, know what the words on your bird mean. Here, the U.S. Department of Agriculture’s definitions.

• Natural No artificial ingredients were added during processing, but the chicken may have been fed antibiotics when ill.

• Organic Raised in cage-free sheds without antibiotics, the chicken was fed grains grown without synthetic fertilizers or pesticides. No artificial ingredients were used during processing.

• Free-range Ideally, this label indicates that the bird was free to roam and eat various grains. By law, however, this claim doesn’t need to be verified, so look for “certified humane,” which ensures the living conditions were above federal standards. Still, the chicken may have been given hormones or antibiotics.

• Kosher The bird was raised and killed without pain under rabbinical supervision according to Jewish dietary laws and hand-salted during processing. Hormones or antibiotics may have been used.

The Lowdown on Chicken Safety
Since chicken can carry bacteria that can make you sick, safe poultry practices are crucial.

by Lauren Smith

• At the Store Place chicken packages on the shelf underneath the shopping cart basket so they won’t touch and cross-contaminate produce, says Christine M. Bruhn, food safety expert and director of the Center for Consumer Research. Bring a plastic bag, and after you pay, put it over your hand, grab the chicken, then pull the chicken into the bag. Place it away from ready-to-eat items.

• When Freezing You can leave it in its packaging for 7 days before freezer burn sets in. Wrap it in plastic if you plan to freeze it up to 6 months. ?

• When Defrosting Put it in the refrigerator the day before or morning of when you’ll be cooking it. (If it gets warmer than 40°F, bacteria could grow.) 

• When Cooking Don’t rinse chicken before cooking it, says Bruhn. “If it does have salmonella, you’ll spread it all over your kitchen sink and on your hands.” Place the chicken in its cooking dish, then wash your hands, countertops and faucet. Scrub the counter with a soapy paper towel and discard. Any bacteria on the meat will be killed by heating it to 165°F (use a meat thermometer).

• With Leftovers Cooked parts can be refrigerated for 2 days; a whole cooked bird, 3 days.

Later!

Loving Life(time)!

Jan