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Handy Chicken Tips you May not Have Known

History & Definitionsfor slow, safe thawing in the
The chicken is a descendant of therefrigerator. Boneless chicken breasts
Southeast Asian red jungle fowl firstwill 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 indays or longer. Once the raw chicken
America today are from the Cornish (adefrosts, it can be kept in the
British breed) and the White Rock (arefrigerator an additional day or two
breed developed in New England).before cooking. During this time, if
Broiler-fryers, roasters, stewing/bakingchicken defrosted in the refrigerator is
hens, capons and Rock Cornish hens arenot used, it can safely be refrozen
all chickens. The following arewithout cooking first.
definitions for these:Chicken may be defrosted in cold water
• Broiler-fryer a young, tenderin its airtight packaging or in a leak
chicken about 7 weeks old which weighs 2proof 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 smallcold. A whole (3 to 4-pound) broiler
broiler-fryer weighing between 1 and 2fryer or package of parts should defrost
pounds. Usually stuffed and roastedin 2 to 3 hours. A 1-pound package of
whole.boneless breasts will defrost in an hour
• Roaster - an older chicken about 3or less.
to 5 months old which weighs 5 to 7Chicken defrosted in the microwave
pounds. It yields more meat per poundshould be cooked immediately after
than a broiler-fryer. Usually roastedthawing because some areas of the food
whole.may become warm and begin to cook during
• Capon - Male chickens about 16 weeksmicrowaving. Holding partially cooked
to 8 months old which are surgicallyfood is not recommended because any
unsexed. They weigh about 4 to 7 poundsbacteria 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 layingshould be cooked before refreezing.
hen 10 months to 1 1/2 years old. SinceDo not cook frozen chicken in the
the meat is less tender than youngmicrowave or in a slow cooker. However,
chickens, it's best used in moistchicken can be cooked from the frozen
cooking such as stewing.state in the oven or on the stove. The
• Cock or rooster - a mature malecooking time may be about 50% longer.
chicken with coarse skin and tough, darkStuffed Chicken
meat. Requires long, moist cooking.The Hotline does not recommend buying
Chicken Inspectionretail-stuffed fresh whole chicken
All chickens found in retail stores arebecause of the highly perishable nature
either inspected by USDA or by stateof a previously stuffed item. Consumers
systems which have standards equivalentshould not pre-stuff whole chicken to
to the Federal government. Each chickencook at a later time. Chicken can be
and its internal organs are inspectedstuffed immediately before cooking. Some
for signs of disease. The "Inspected forUSDA-inspected frozen stuffed whole
wholesomeness by the U.S. Department ofpoultry MUST be cooked from the frozen
Agriculture" seal insures the chicken isstate to ensure a safely cooked product.
free from visible signs of disease.Follow preparation directions on the
Chicken Gradinglabel.
Inspection is mandatory but grading isMarinating
voluntary. Chickens are graded accordingChicken may be marinated in the
to USDA Agricultural Marketing Servicerefrigerator 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, meatymarinade.
bodies and clean skin, free of bruises,Safe Cooking
broken bones, feathers, cuts andFSIS recommends cooking whole chicken to
discoloration.a safe minimum internal temperature of
Fresh or Frozen165 °F as measured using a food
The term fresh on a poultry label refersthermometer. Check the internal
to any raw poultry product that hastemperature in the innermost part of the
never been below 26 °F. Raw poultrythigh and wing and the thickest part of
held at 0 °F or below must be labeledthe breast. For reasons of personal
frozen or previously frozen. No specificpreference, consumers may choose to cook
labeling is required on raw poultrypoultry to higher temperatures.
stored at temperatures between 0-25 °F.For approximate cooking times to use in
Dating of Chicken Productsmeal planning, see the following chart
Product dating is not required bycompiled from various resources.
Federal regulations, but many stores andApproximate Chicken Cooking Times
processors voluntarily date packages ofType of Chicken Weight Roasting
chicken or chicken products. If a350 °F Simmering Grilling
calendar date is shown, immediatelyWhole 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 thatmin*
date such as sell by or use before.Whole roasting hen+ 5 to 7 lbs. 2 to 2
The use-by date is for quality1/4 hrs. 1 3/4 to 2 hrs. 18-25 min/lb*
assurance; after the date, peak qualityWhole capon+ 4 to 8 lbs. 2 to 3 hrs
begins to lessen but the product mayNot suitable 15-20 min/lb*
still be used. It's always best to buy aWhole Cornish hens+ 18-24 oz. 50 to 60
product before the date expires. If amin. 35 to 40 min. 45 to 55 min*
use-by date expires while the chicken isBreast 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 & Antibioticsside
No hormones are used in the raising ofBreast half, boneless 4 ounces 20 to
chickens.30 min. 25 to 30 min. 6 to 8 min/side
Antibiotics may be given to preventLegs or thighs 8 or 4 oz. 40 to 50 min.
disease and increase feed efficiency. A40 to 50 min. 10 - 15 min/side
"withdrawal" period is required from theDrumsticks 4 ounces 35 to 45 min. 40
time antibiotics are administered beforeto 50 min. 8 to 12 min/side
the bird can be slaughtered. ThisWings or wingettes 2 to 3 oz. 30 to 40
ensures that no residues are present inmin. 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 forminutes additional time.
residues. Data from this monitoring* Indirect method using drip pan.
program have shown a very low percentageMicrowave Directions:
of residue violations.• Microwave on medium-high (70 percent
Additivespower): whole chicken, 9 to 10 minutes
Additives are not allowed on freshper 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, orbreasts halves, 6 to 8 minutes per
sodium erythorbate may be added but mustpound.
be listed on the label.• When microwaving parts, arrange in
Foodborne Organisms Associated withdish or on rack so thick parts are
Chickentoward the outside of dish and thin or
As on any perishable meat, fish orbony parts are in the center.
poultry, bacteria can be found on raw or• Place whole chicken in an oven
undercooked chicken. They multiplycooking bag or in a covered pot.
rapidly at temperatures between 40 °F• For boneless breast halves, place in
and 140 °F (out of refrigeration anda 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 Inspectionbreast.
Service has a zero tolerance for• The USDA recommends cooking whole
bacteria in cooked and ready-to-eatpoultry to a safe minimum internal
products such as chicken franks or lunchtemperature of 165 °F as measured using
meat that can be eaten without furthera food thermometer. Check the internal
cooking.temperature in the innermost part of the
Most foodborne illness outbreaks are athigh and wing and the thickest part of
result of contamination from foodthe breast. When cooking pieces, the
handlers. Sanitary food handling andbreast, drumsticks, thighs, and wings
proper cooking and refrigeration shouldshould be cooked until they reach a safe
prevent foodborne illnesses.minimum internal temperature of 165 °F.
Bacteria must be consumed on food toFor reasons of personal preference,
cause illness. They cannot enter theconsumers may choose to cook poultry to
body through a skin cut. However, rawhigher temperatures.
poultry must be handled carefully toPartial Cooking
prevent cross-contamination. This canNever brown or partially cook chicken to
occur if raw poultry or its juicesrefrigerate and finish cooking later
contact cooked food or foods that willbecause any bacteria present wouldn't
be eaten raw such as salad. An examplehave been destroyed. It is safe to
of this is chopping tomatoes on anpartially pre-cook or microwave chicken
unwashed cutting board just afterimmediately before transferring it to
cutting raw chicken on it.the hot grill to finish cooking.
Following are some bacteria associatedColor of Skin
with chicken:Chicken skin color varies from
• Salmonella Enteritidis may be foundcream-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 otherchicken, not a measure of nutritional
warm-blooded animals. This strain isvalue, flavor, tenderness or fat
only one of about 2,000 kinds ofcontent. Color preferences vary in
Salmonella bacteria; it is oftendifferent sections of the country, so
associated with poultry and shell eggs.growers use the type of feed which
• Staphylococcus aureus can be carriedproduces the desired color.
on human hands, in nasal passages, or inDark Bones
throats. The bacteria are found in foodsDarkening around bones occurs primarily
made by hand and improperlyin young broiler-fryers. Since their
refrigerated, such as chicken salad.bones have not calcified completely,
• Campylobacter jejuni is one of thepigment from the bone marrow can seep
most common causes of diarrheal illnessthrough the porous bones. Freezing can
in humans. Preventing cross-also contribute to this seepage. When
contamination and using proper cookingthe chicken is cooked, the pigment turns
methods reduces infection by thisdark. It's perfectly safe to eat chicken
bacterium.meat that turns dark during cooking.
• Listeria monocytogenes wasPink Meat
recognized as causing human foodborneThe color of cooked chicken is not a
illness in 1981. It is destroyed bysign of its safety. Only by using a food
cooking, but a cooked product can bethermometer 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 Chickencooked 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 areheat-stable color. Smoking or grilling
destroyed by cooking.may also cause this reaction, which
Liquid in Packageoccurs more in young birds.
Many people think the pink liquid inColor of Giblets
packaged fresh chicken is blood, but itGiblet color can vary, especially in the
is mostly water which was absorbed byliver, from mahogany to yellow. The type
the chicken during the chilling process.of feed, the chicken's metabolism and
Blood is removed from poultry duringits breed can account for the variation
slaughter and only a small amountin color. If the liver is green, do not
remains in the muscle tissue. Aneat it. This is due to bile retention.
improperly bled chicken would haveHowever, the chicken meat should be safe
cherry red skin and is condemned at theto eat.
plant.Fatty Deposits
How to Handle Chicken SafelyChickens may seem to have more fatty
• Fresh Chicken: Chicken is kept colddeposits or contain a larger "fat pad"
during distribution to retail stores tothan in the past. This is because
prevent the growth of bacteria and tobroiler fryer chickens have been bred to
increase its shelf life. Chicken shouldgrow very rapidly to supply the demand
feel cold to the touch when purchased.for more chicken. Feed that is not
Select fresh chicken just beforeconverted into muscle tissue (meat) is
checking out at the register. Putmetabolized into fat. However, the fat
packages of chicken in disposableis not "marbled" into the meat as is
plastic bags (if available) to containbeef or other red meat, and can be
any leakage which couldeasily removed. Geneticists are
cross-contaminate cooked foods orresearching ways to eliminate the excess
produce. Make the grocery your last stopfat.
before going home.Trisodium Phosphate
At home, immediately place chicken in aFood-grade trisodium phosphate (TSP) has
refrigerator that maintains 40 °F, andbeen approved by FSIS for use in poultry
use within 1 or 2 days, or freeze at 0slaughter as an antimicrobial agent.
°F. If kept frozen continuously, itWhen immersed in and/or sprayed in a
will be safe indefinitely.dilute solution on chickens, it can
Chicken may be frozen in its originalsignificantly reduce bacteria levels.
packaging or repackaged. If freezingTSP is "generally recognized as safe"
longer than two months, over wrap the(GRAS) by the FDA, and has been safely
porous store plastic packages withused for years, particularly in
airtight heavy-duty foil, plastic wrapprocessed cheese.
or freezer paper, or place the packageIrradiation of Poultry
inside a freezer bag. Use theseIn 1992, the USDA approved a rule to
materials or airtight freezer containerspermit irradiation of raw, fresh or
to repackage family packs into smallerfrozen packaged poultry to control
amounts or freeze the chicken fromcertain 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 leatheryIrradiation at 1.5 to 3.0 kilo Gray, the
spots and is caused by air reaching thesmallest, most practical "dose," would
surface of food. Cut freezer-burnedeliminate more than 99 percent of
portions away either before or afterSalmonellae organisms on the treated
cooking the chicken. Heavilypoultry.
freezer-burned products may have to bePackages of irradiated chicken are
discarded because they might be too dryeasily recognizable at the store because
or tasteless.they must carry the international radura
• Ready-Prepared Chicken: Whensymbol along with the statement,
purchasing fully cooked rotisserie or"treated with irradiation" or "treated
fast food chicken, be sure it is hot atby irradiation."
time of purchase. Use it within twoStorage Times
hours or cut it into several pieces andSince product dates aren't a guide for
refrigerate in shallow, coveredsafe 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 (hotat top quality? Follow these tips:
and steaming). It is safe to freeze• Purchase the product before the date
ready-prepared chicken. For bestexpires.
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 defrostusing.
chicken: in the refrigerator, in cold• Freeze chicken in its original
water and in the microwave. Neverpackaging, overwrap or re-wrap it
defrost chicken on the counter or inaccording to directions in the above
other locations. It's best to plan aheadsection, "How to Handle Chicken Safely".



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