Chicken Facts
Food And Drink : Great Food Tips Doc Says: When purchasing a chicken, beware that a 3 lb will yield only 1 ½ lbs of edible meat. Don’t let the bugs have a picnic in your meat. Stuffing or cooked poultry should never be left out, at room temperature for more than 40 minutes before refrigerating. Salmonella thrives at temperatures of 60 degrees F. Or 15.6 degrees C. to 125 degrees F or 51.7 C. All stuffing should be removed when bird is ready for carving. Never leave even a small amount of stuffing in the bird. Hot stuffing will keep the temperature just right for bacteria to grow for a long time. When you make a turkey or chicken salad, be sure the meat has been cooked to 180 degrees F or 82.2 C, then allow the meat to cool in the refrigerator before adding the salad dressing, or mayonnaise. Lemon is a natural tenderizer for chicken. It gives it a unique flavor. Remember that a low to moderate cooking temperature will produce a juicier chicken, since more fat and moisture are retained. You can make delicious bouillon cubes, by freezing some of your broth in ice cube trays. Raw poultry and hamburger meat should not be kept in the refrigerator, for more than 2 days without being frozen. When you purchase birds, try not to buy the larger ones. These are older birds, and not as tender. Young turkeys and chickens have less fat. You could brush on a nice thin layer of Vermouth, just before removing the bird from the oven. The last 15 minutes left of cooking would be fine. The skin will develop a nice brown color. Plus the turkey would really enjoy it. Now if you want your chicken or parts to be brown, then brush on some low salt soy – sauce. Turkey will thaw out at approximately 1 lb every 5 hrs. Now a Cornish hen is usually 4 – 6 weeks old. They weigh about 2 lbs. Best grilled or roasted. If you’re lucky enough to find a chicken ranch, they raise only free range chickens, use no antibiotics, and hand process every chicken. Read all the labels good, when purchasing turkey, chicken, or pork. You may just find that they have as high a fat content as lean hamburger. The safest method for thawing out poultry, is to place it in a bowl of cold water. If you add some salt to the water, it not only will provide some flavor, but will provide a measure of additional cleaning. When stuffing your bird, the opening may be sealed with a piece of raw potato. The dark meat on the bird is a result, of using the breast muscles more, providing them with a greater blood supply. Broiler/Fryers are 7 week old birds that weigh from 3 – 4 lbs. Roasters are usually hens weighing 5 – 8 lbs. Have more fat than a broiler. Stewing hens are a year old. Retired sort of speak. Tough old birds and need slow cooking. But they are flavorful. Capons These are castrated roosters which are 10 weeks old Weigh 8 – 10 lbs. They usually have a large white meat breast, from making a lot of noise. When choosing meat in the grocery store, make sure there is no liquid residue, either wet or frozen on the bottom of the package. If there is it means that the food has been frozen and the cells have released a percentage of their fluids. Part 2 coming later.
Questions about chickens:
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