| History & Definitions | | | | for slow, safe thawing in the |
| The chicken is a descendant of the | | | | refrigerator. Boneless chicken breasts |
| Southeast Asian red jungle fowl first | | | | will usually defrost overnight. Bone-in |
| domesticated in India around 2000 B.C. | | | | parts and whole chickens may take 1 to 2 |
| Most of the birds raised for meat in | | | | days or longer. Once the raw chicken |
| America today are from the Cornish (a | | | | defrosts, it can be kept in the |
| British breed) and the White Rock (a | | | | refrigerator an additional day or two |
| breed developed in New England). | | | | before cooking. During this time, if |
| Broiler-fryers, roasters, stewing/baking | | | | chicken defrosted in the refrigerator is |
| hens, capons and Rock Cornish hens are | | | | not used, it can safely be refrozen |
| all chickens. The following are | | | | without cooking first. |
| definitions for these: | | | | Chicken may be defrosted in cold water |
| • Broiler-fryer a young, tender | | | | in its airtight packaging or in a leak |
| chicken about 7 weeks old which weighs 2 | | | | proof bag. Submerge the bird or cut-up |
| 1/2 to 4 1/2 pounds when eviscerated. | | | | parts in cold water, changing the water |
| Cook by any method. | | | | every 30 minutes to be sure it stays |
| • Rock Cornish Game Hen - a small | | | | cold. A whole (3 to 4-pound) broiler |
| broiler-fryer weighing between 1 and 2 | | | | fryer or package of parts should defrost |
| pounds. Usually stuffed and roasted | | | | in 2 to 3 hours. A 1-pound package of |
| whole. | | | | boneless breasts will defrost in an hour |
| • Roaster - an older chicken about 3 | | | | or less. |
| to 5 months old which weighs 5 to 7 | | | | Chicken defrosted in the microwave |
| pounds. It yields more meat per pound | | | | should be cooked immediately after |
| than a broiler-fryer. Usually roasted | | | | thawing because some areas of the food |
| whole. | | | | may become warm and begin to cook during |
| • Capon - Male chickens about 16 weeks | | | | microwaving. Holding partially cooked |
| to 8 months old which are surgically | | | | food is not recommended because any |
| unsexed. They weigh about 4 to 7 pounds | | | | bacteria present wouldn't have been |
| and have generous quantities of tender, | | | | destroyed. Foods defrosted in the |
| light meat. Usually roasted. | | | | microwave or by the cold water method |
| • Stewing/Baking Hen - a mature laying | | | | should be cooked before refreezing. |
| hen 10 months to 1 1/2 years old. Since | | | | Do not cook frozen chicken in the |
| the meat is less tender than young | | | | microwave or in a slow cooker. However, |
| chickens, it's best used in moist | | | | chicken can be cooked from the frozen |
| cooking such as stewing. | | | | state in the oven or on the stove. The |
| • Cock or rooster - a mature male | | | | cooking time may be about 50% longer. |
| chicken with coarse skin and tough, dark | | | | Stuffed Chicken |
| meat. Requires long, moist cooking. | | | | The Hotline does not recommend buying |
| Chicken Inspection | | | | retail-stuffed fresh whole chicken |
| All chickens found in retail stores are | | | | because of the highly perishable nature |
| either inspected by USDA or by state | | | | of a previously stuffed item. Consumers |
| systems which have standards equivalent | | | | should not pre-stuff whole chicken to |
| to the Federal government. Each chicken | | | | cook at a later time. Chicken can be |
| and its internal organs are inspected | | | | stuffed immediately before cooking. Some |
| for signs of disease. The "Inspected for | | | | USDA-inspected frozen stuffed whole |
| wholesomeness by the U.S. Department of | | | | poultry MUST be cooked from the frozen |
| Agriculture" seal insures the chicken is | | | | state to ensure a safely cooked product. |
| free from visible signs of disease. | | | | Follow preparation directions on the |
| Chicken Grading | | | | label. |
| Inspection is mandatory but grading is | | | | Marinating |
| voluntary. Chickens are graded according | | | | Chicken may be marinated in the |
| to USDA Agricultural Marketing Service | | | | refrigerator up to 2 days. Boil used |
| regulations and standards for meatiness, | | | | marinade before brushing on cooked |
| appearance and freedom from defects. | | | | chicken. Discard any uncooked leftover |
| Grade A chickens have plump, meaty | | | | marinade. |
| bodies and clean skin, free of bruises, | | | | Safe Cooking |
| broken bones, feathers, cuts and | | | | FSIS recommends cooking whole chicken to |
| discoloration. | | | | a safe minimum internal temperature of |
| Fresh or Frozen | | | | 165 °F as measured using a food |
| The term fresh on a poultry label refers | | | | thermometer. Check the internal |
| to any raw poultry product that has | | | | temperature in the innermost part of the |
| never been below 26 °F. Raw poultry | | | | thigh and wing and the thickest part of |
| held at 0 °F or below must be labeled | | | | the breast. For reasons of personal |
| frozen or previously frozen. No specific | | | | preference, consumers may choose to cook |
| labeling is required on raw poultry | | | | poultry to higher temperatures. |
| stored at temperatures between 0-25 °F. | | | | For approximate cooking times to use in |
| Dating of Chicken Products | | | | meal planning, see the following chart |
| Product dating is not required by | | | | compiled from various resources. |
| Federal regulations, but many stores and | | | | Approximate Chicken Cooking Times |
| processors voluntarily date packages of | | | | Type of Chicken Weight Roasting |
| chicken or chicken products. If a | | | | 350 °F Simmering Grilling |
| calendar date is shown, immediately | | | | Whole broiler fryer+ 3 to 4 lbs. 1 1/4 |
| adjacent to the date there must be a | | | | - 1 1/2 hrs. 60 to 75 min. 60 to 75 |
| phrase explaining the meaning of that | | | | min* |
| date such as sell by or use before. | | | | Whole roasting hen+ 5 to 7 lbs. 2 to 2 |
| The use-by date is for quality | | | | 1/4 hrs. 1 3/4 to 2 hrs. 18-25 min/lb* |
| assurance; after the date, peak quality | | | | Whole capon+ 4 to 8 lbs. 2 to 3 hrs |
| begins to lessen but the product may | | | | Not suitable 15-20 min/lb* |
| still be used. It's always best to buy a | | | | Whole Cornish hens+ 18-24 oz. 50 to 60 |
| product before the date expires. If a | | | | min. 35 to 40 min. 45 to 55 min* |
| use-by date expires while the chicken is | | | | Breast halves, bone-in 6 to 8 oz. 30 |
| frozen, the food can still be used. | | | | to 40 min. 35 to 45 min. 10 - 15 min |
| Hormones & Antibiotics | | | | side |
| No hormones are used in the raising of | | | | Breast half, boneless 4 ounces 20 to |
| chickens. | | | | 30 min. 25 to 30 min. 6 to 8 min/side |
| Antibiotics may be given to prevent | | | | Legs or thighs 8 or 4 oz. 40 to 50 min. |
| disease and increase feed efficiency. A | | | | 40 to 50 min. 10 - 15 min/side |
| "withdrawal" period is required from the | | | | Drumsticks 4 ounces 35 to 45 min. 40 |
| time antibiotics are administered before | | | | to 50 min. 8 to 12 min/side |
| the bird can be slaughtered. This | | | | Wings or wingettes 2 to 3 oz. 30 to 40 |
| ensures that no residues are present in | | | | min. 35 to 45 min. 8 to 12 min/side |
| the bird's system. FSIS randomly samples | | | | + Unstuffed. If stuffed, add 15 to 30 |
| poultry at slaughter and tests for | | | | minutes additional time. |
| residues. Data from this monitoring | | | | * Indirect method using drip pan. |
| program have shown a very low percentage | | | | Microwave Directions: |
| of residue violations. | | | | • Microwave on medium-high (70 percent |
| Additives | | | | power): whole chicken, 9 to 10 minutes |
| Additives are not allowed on fresh | | | | per pound; bone-in parts and Cornish |
| chicken. If chicken is processed, | | | | hens, 8 to 9 minutes per pound; boneless |
| however, additives such as MSG, salt, or | | | | breasts halves, 6 to 8 minutes per |
| sodium erythorbate may be added but must | | | | pound. |
| be listed on the label. | | | | • When microwaving parts, arrange in |
| Foodborne Organisms Associated with | | | | dish or on rack so thick parts are |
| Chicken | | | | toward the outside of dish and thin or |
| As on any perishable meat, fish or | | | | bony parts are in the center. |
| poultry, bacteria can be found on raw or | | | | • Place whole chicken in an oven |
| undercooked chicken. They multiply | | | | cooking bag or in a covered pot. |
| rapidly at temperatures between 40 °F | | | | • For boneless breast halves, place in |
| and 140 °F (out of refrigeration and | | | | a dish with 1/4 cup water; cover with |
| before thorough cooking occurs). | | | | plastic wrap. |
| Freezing doesn't kill bacteria but they | | | | • Allow 10 minutes standing time for |
| are destroyed by thorough cooking. | | | | bone-in chicken; 5 minutes for boneless |
| USDA's Food Safety and Inspection | | | | breast. |
| Service has a zero tolerance for | | | | • The USDA recommends cooking whole |
| bacteria in cooked and ready-to-eat | | | | poultry to a safe minimum internal |
| products such as chicken franks or lunch | | | | temperature of 165 °F as measured using |
| meat that can be eaten without further | | | | a food thermometer. Check the internal |
| cooking. | | | | temperature in the innermost part of the |
| Most foodborne illness outbreaks are a | | | | thigh and wing and the thickest part of |
| result of contamination from food | | | | the breast. When cooking pieces, the |
| handlers. Sanitary food handling and | | | | breast, drumsticks, thighs, and wings |
| proper cooking and refrigeration should | | | | should be cooked until they reach a safe |
| prevent foodborne illnesses. | | | | minimum internal temperature of 165 °F. |
| Bacteria must be consumed on food to | | | | For reasons of personal preference, |
| cause illness. They cannot enter the | | | | consumers may choose to cook poultry to |
| body through a skin cut. However, raw | | | | higher temperatures. |
| poultry must be handled carefully to | | | | Partial Cooking |
| prevent cross-contamination. This can | | | | Never brown or partially cook chicken to |
| occur if raw poultry or its juices | | | | refrigerate and finish cooking later |
| contact cooked food or foods that will | | | | because any bacteria present wouldn't |
| be eaten raw such as salad. An example | | | | have been destroyed. It is safe to |
| of this is chopping tomatoes on an | | | | partially pre-cook or microwave chicken |
| unwashed cutting board just after | | | | immediately before transferring it to |
| cutting raw chicken on it. | | | | the hot grill to finish cooking. |
| Following are some bacteria associated | | | | Color of Skin |
| with chicken: | | | | Chicken skin color varies from |
| • Salmonella Enteritidis may be found | | | | cream-colored to yellow. Skin color is a |
| in the intestinal tracts of livestock, | | | | result of the type of feed eaten by the |
| poultry, dogs, cats and other | | | | chicken, not a measure of nutritional |
| warm-blooded animals. This strain is | | | | value, flavor, tenderness or fat |
| only one of about 2,000 kinds of | | | | content. Color preferences vary in |
| Salmonella bacteria; it is often | | | | different sections of the country, so |
| associated with poultry and shell eggs. | | | | growers use the type of feed which |
| • Staphylococcus aureus can be carried | | | | produces the desired color. |
| on human hands, in nasal passages, or in | | | | Dark Bones |
| throats. The bacteria are found in foods | | | | Darkening around bones occurs primarily |
| made by hand and improperly | | | | in young broiler-fryers. Since their |
| refrigerated, such as chicken salad. | | | | bones have not calcified completely, |
| • Campylobacter jejuni is one of the | | | | pigment from the bone marrow can seep |
| most common causes of diarrheal illness | | | | through the porous bones. Freezing can |
| in humans. Preventing cross- | | | | also contribute to this seepage. When |
| contamination and using proper cooking | | | | the chicken is cooked, the pigment turns |
| methods reduces infection by this | | | | dark. It's perfectly safe to eat chicken |
| bacterium. | | | | meat that turns dark during cooking. |
| • Listeria monocytogenes was | | | | Pink Meat |
| recognized as causing human foodborne | | | | The color of cooked chicken is not a |
| illness in 1981. It is destroyed by | | | | sign of its safety. Only by using a food |
| cooking, but a cooked product can be | | | | thermometer can one accurately determine |
| contaminated by poor personal hygiene. | | | | that chicken has reached a safe minimum |
| Observe "keep refrigerated" and "use-by" | | | | internal temperature of 165 °F |
| dates on labels. | | | | throughout. The pink color in safely |
| Rinsing or Soaking Chicken | | | | cooked chicken may be due to the |
| It is not necessary to wash raw chicken. | | | | hemoglobin in tissues which can form a |
| Any bacteria which might be present are | | | | heat-stable color. Smoking or grilling |
| destroyed by cooking. | | | | may also cause this reaction, which |
| Liquid in Package | | | | occurs more in young birds. |
| Many people think the pink liquid in | | | | Color of Giblets |
| packaged fresh chicken is blood, but it | | | | Giblet color can vary, especially in the |
| is mostly water which was absorbed by | | | | liver, from mahogany to yellow. The type |
| the chicken during the chilling process. | | | | of feed, the chicken's metabolism and |
| Blood is removed from poultry during | | | | its breed can account for the variation |
| slaughter and only a small amount | | | | in color. If the liver is green, do not |
| remains in the muscle tissue. An | | | | eat it. This is due to bile retention. |
| improperly bled chicken would have | | | | However, the chicken meat should be safe |
| cherry red skin and is condemned at the | | | | to eat. |
| plant. | | | | Fatty Deposits |
| How to Handle Chicken Safely | | | | Chickens may seem to have more fatty |
| • Fresh Chicken: Chicken is kept cold | | | | deposits or contain a larger "fat pad" |
| during distribution to retail stores to | | | | than in the past. This is because |
| prevent the growth of bacteria and to | | | | broiler fryer chickens have been bred to |
| increase its shelf life. Chicken should | | | | grow very rapidly to supply the demand |
| feel cold to the touch when purchased. | | | | for more chicken. Feed that is not |
| Select fresh chicken just before | | | | converted into muscle tissue (meat) is |
| checking out at the register. Put | | | | metabolized into fat. However, the fat |
| packages of chicken in disposable | | | | is not "marbled" into the meat as is |
| plastic bags (if available) to contain | | | | beef or other red meat, and can be |
| any leakage which could | | | | easily removed. Geneticists are |
| cross-contaminate cooked foods or | | | | researching ways to eliminate the excess |
| produce. Make the grocery your last stop | | | | fat. |
| before going home. | | | | Trisodium Phosphate |
| At home, immediately place chicken in a | | | | Food-grade trisodium phosphate (TSP) has |
| refrigerator that maintains 40 °F, and | | | | been approved by FSIS for use in poultry |
| use within 1 or 2 days, or freeze at 0 | | | | slaughter as an antimicrobial agent. |
| °F. If kept frozen continuously, it | | | | When immersed in and/or sprayed in a |
| will be safe indefinitely. | | | | dilute solution on chickens, it can |
| Chicken may be frozen in its original | | | | significantly reduce bacteria levels. |
| packaging or repackaged. If freezing | | | | TSP is "generally recognized as safe" |
| longer than two months, over wrap the | | | | (GRAS) by the FDA, and has been safely |
| porous store plastic packages with | | | | used for years, particularly in |
| airtight heavy-duty foil, plastic wrap | | | | processed cheese. |
| or freezer paper, or place the package | | | | Irradiation of Poultry |
| inside a freezer bag. Use these | | | | In 1992, the USDA approved a rule to |
| materials or airtight freezer containers | | | | permit irradiation of raw, fresh or |
| to repackage family packs into smaller | | | | frozen packaged poultry to control |
| amounts or freeze the chicken from | | | | certain common bacteria on raw poultry |
| opened packages. | | | | that can cause illness when poultry is |
| Proper wrapping prevents "freezer burn," | | | | undercooked or otherwise mishandled. |
| which appears as grayish-brown leathery | | | | Irradiation at 1.5 to 3.0 kilo Gray, the |
| spots and is caused by air reaching the | | | | smallest, most practical "dose," would |
| surface of food. Cut freezer-burned | | | | eliminate more than 99 percent of |
| portions away either before or after | | | | Salmonellae organisms on the treated |
| cooking the chicken. Heavily | | | | poultry. |
| freezer-burned products may have to be | | | | Packages of irradiated chicken are |
| discarded because they might be too dry | | | | easily recognizable at the store because |
| or tasteless. | | | | they must carry the international radura |
| • Ready-Prepared Chicken: When | | | | symbol along with the statement, |
| purchasing fully cooked rotisserie or | | | | "treated with irradiation" or "treated |
| fast food chicken, be sure it is hot at | | | | by irradiation." |
| time of purchase. Use it within two | | | | Storage Times |
| hours or cut it into several pieces and | | | | Since product dates aren't a guide for |
| refrigerate in shallow, covered | | | | safe use of a product, how long can the |
| containers. Eat within 3 to 4 days, | | | | consumer store the food and still use it |
| either cold or reheated to 165 °F (hot | | | | at top quality? Follow these tips: |
| and steaming). It is safe to freeze | | | | • Purchase the product before the date |
| ready-prepared chicken. For best | | | | expires. |
| quality, flavor and texture, use within | | | | • Follow handling recommendations on |
| 4 months. | | | | product. |
| Safe Defrosting | | | | • Keep chicken in its package until |
| FSIS recommends three ways to defrost | | | | using. |
| chicken: in the refrigerator, in cold | | | | • Freeze chicken in its original |
| water and in the microwave. Never | | | | packaging, overwrap or re-wrap it |
| defrost chicken on the counter or in | | | | according to directions in the above |
| other locations. It's best to plan ahead | | | | section, "How to Handle Chicken Safely". |