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