• Chicken like other fresh meats is perishable and should be purchased and stored carefully to maintain top quality.
• Check the “sell by” date on the package label. This is the last day the product should be sold. Chicken will retain its freshness for a few days after this date if properly refrigerated.
• Refrigerate raw chicken promptly after purchase. Never leave chicken in a hot car or on a countertop at room temperature. You can store chicken for 1 to 2 days in your refrigerator.
• Packaged raw chicken can be refrigerated in the original wrapping in the coldest part of refrigerator.
• Freeze raw chicken if not used in two days (see Freezing and Thawing Tips).
• Never leave cooked chicken at room temperature for more than
2 hours.
• If cooked chicken is stuffed, always remove stuffing and refrigerate meat and stuffing in separate containers.
• Store cooked chicken for picnics or box lunches in an insulated container or ice chest.
When is Chicken Done?
• Whole Roasted Chicken is done when the thickest part of the meat near the bone is no longer pink, the juices run clear, the drumsticks twist easily in their sockets, and a meat thermometer inserted in the thickest part of the thigh registers 180¾ to 185¾ (white meat should read 170¾).
• Bone-in Chicken Parts are done when you can insert a cooking fork into the chicken easily and the juices run clear. When you cut chicken with a knife, it will be no longer pink.
• Boneless Chicken Pieces are done when the center is no longer pink. Cut chicken with a knife to check if no longer pink.
Freezing and Thawing Tips
• Remove raw chicken from the original package. Wrap chicken in heavy duty foil or plastic wrap or store in a large plastic freezer bag. Press air out of package before sealing and label with date and contents.
• Cooked chicken should be prepared for freezing as above. If chicken is prepared with sauce or gravy, pack into a rigid plastic container with a tight-fitting lid.
• Always defrost frozen chicken in the refrigerator or in the microwave, never, never on the kitchen counter. Bacteria multiply rapidly at room temperature.
Nutrition Facts
• Chicken is lower in calories and fat than most meats. A three-ounce serving of roasted chicken breast without skin has less than 120 calories and contains just 4 grams of saturated fat.
• We included Nutrition Information per Serving for each recipe in this book. In addition to the number of calories per serving, you’ll find the amount of protein, carbohydrates, fat (includes amount of saturated fat), cholesterol, sodium and potassium.
In determining the amounts of these nutrients per serving, we assumed the following:
• Garnishes and optional ingredients were omitted from the nutritional analysis.
• Ingredients with a weight or amount range (1ž4 to 1ž2 teaspoon, for example), were analyzed at the lesser weight or amount.
• Where you find two ingredient options to pick from (cilantro or parsley, for example), the first was used in the nutritional rundown.
Quick-Cooked Chicken
If you need cooked chicken for a recipe but don’t have any leftovers, try one of these timesaving options.
• For 2 cups cubed, cooked chicken, start with 3ž4 pound boneless, skinless chicken breasts.
• Poaching: In a large skillet place chicken and 11ž2 cups water. Bring to boiling; reduce heat. Cover and simmer for 12 to 14 minutes or till chicken is tender and no longer pink. Drain well.
• Micro-cooking: Arrange chicken breasts in an 8x8x2-inch baking dish, tucking under thin portions. Cover with vented clear plastic wrap. Micro-cook on 100 percent power (HIGH) for 8 to 11 minutes or till chicken is tender and no longer pink, rearranging pieces after 4 minutes. (This timing is for 600- to 700-watt countertop microwave ovens and is approximate because ovens vary.)
• Cut up cooked chicken. Cover and chill for 2 hours or till thoroughly chilled. Or, quick-chill the chicken by putting it in the freezer for 30 minutes.
Chicken Handling Tips
For best quality and safety, use these tips when preparing chicken.
• Wash your hands, utensils, and work surfaces with hot, soapy water after handling raw chicken to prevent spreading bacteria to other foods.
• Cut raw chicken on an acrylic cutting board instead of a wooden one. Porous wooden boards are difficult to wash thoroughly.
• Rinse and pat chicken dry with paper towels before cooking.
• When grilling chicken, keep it refrigerated until time to cook. Never place grilled chicken on same plate used to take raw chicken to the grill.
• Always marinate chicken in the refrigerator.
• Reheat leftovers to bubbling (about 185¾) for the best taste and food
